Media Outlets Speak With Eric Decker About Risks of Vegetable Oil

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Scientific evidence strongly supports the connection between vegetable oil consumption and negative health outcomes. It's argued that eliminating it from our diets may help address the rapid rise of modern health issues like cancer, Alzheimer's, and Parkinson's disease. The New York Times and the Daily Mail, a British daily newspaper, recently asked Eric Decker of the College of Natural Sciences's Department of Food Science and the Center for Agriculture, Food, and the Environment about the health risks tied to vegetable oil:

"Eric Decker, a professor of food science at the University of Massachusetts Amherst in the U.S., is one of the most highly cited scientists in agriculture. He focuses on preventing oxidation in our food supply, and told me that when it comes to toxin production, 'the biggest risk factor is deep-frying the oil.' Deep-frying stresses oils for a long time at high temperatures. Fast-food chains often have rules that tell employees to reduce toxicity by changing the frying oil once a week. Smaller eateries and chains may not."

— Dr. Catherine Shanahan for the Daily Mail

Read more in the New York Times and the Daily Mail.