Lipid oxidation products (LOPs) are created by the degradation of oils by heat or chemicals. As these oils break down, they generate free radicals that are harmful to cells and have been found to increase the risk of cancer and heart disease.

In our diet, lipid oxidation products primarily come from the heating of unstable oils - especially the polyunsaturated fatty acids - omega-6.

While omega-3 is also a polyunsaturated fat, research shows these long-chain fats do not generally increase oxidative stress or lipid peroxidation, but rather offer protection from degradation and rancidity.

When cooking, opt for oils that are more stable and do not readily form lipid oxidation products (LOPS). In general, saturated fats - like butter and coconut oil - are the best choices. See FLASH POINTS for more information appropriate uses of culinary oils.

References

Cytotoxixity and genotoxicity of lipid oxidation products. American Journal of Clinical Nutrition, Vol 57, 779S-785S. Parra D, Bandarra NM, Kiely M, Thorsdottir I, Martínez JA.