The aim of the focus action was to check deep-frying fats that are still in use. 79 samples from all over Austria were examined. 20 samples were objected to:

• All 20 samples were judged to be unsuitable for human consumption and thus not safe

From the experience of previous years, it is known that deep-frying fats are often used for too long and that there are always complaints because the fats are spoiled. In addition, samples were analyzed for monochloropropanediol fatty acid esters (MCPD-E) and glycidyl fatty acid esters (GE). Trans fatty acid levels were tested for the first time.

3- and 2-monochloropropanediol esters as well as glycidyl fatty acid esters belong to the process contaminants, as these substances are mainly formed during the production of vegetable fats and oils. 3-MCPD is considered to be possibly carcinogenic to humans. For 2-MCPD, no such limit value exists to date. The effects on the organism have not been sufficiently investigated. Glycidyl fatty acid esters are broken down in the body and glycidol is released. This substance is considered to be probably carcinogenic and mutagenic. Intake via food should therefore be as low as possible. Maximum levels for glycidyl fatty acid esters have been in force since March 19, 2018.

Trans fatty acids can be formed not only by industrial fat hardening, but also by strong and above all repeated heating of oils and fats, e.g. during deep-frying at high temperatures.