Back to today’s briefing

Story perspectives

High-Temperature Cooking Turns Onions into Heart Risks

1/4/2025

33 6

Summary

Story summary

Cooking onions and garlic at high temperatures can produce harmful trans-fatty acids (TFA), raising the risk of heart disease, a study by Japanese researchers reveals. These unhealthy fats form when unsaturated fatty acids are heated above 140 degrees Celsius. To protect your heart, opt for lower cooking temperatures and incorporate antioxidant-rich foods into your meals.

1 of 1

Story summary

Cooking onions and garlic at high temperatures can produce harmful trans-fatty acids (TFA), raising the risk of heart disease, a study by Japanese researchers reveals. These unhealthy fats form when unsaturated fatty acids are heated above 140 degrees Celsius. To protect your heart, opt for lower cooking temperatures and incorporate antioxidant-rich foods into your meals.