Are Deep Frying Practices Employed by Food Vendors in Mtwapa and Junju Communities of Kilifi County Safe? An Exploratory Study

Deep fat frying (DFF) practices can influence the formation of genotoxic, mutagenic, and carcinogenic aldehydes in frying oils and deep-fried foods. Studies from low and medium-income countries reveal high concentrations of toxic aldehydes (TAs) in deep-fried foods and in-use frying oils. We, therefore, investigated DFF practices employed by food vendors and determined TA concentration in in-use frying oils in parts of Kilifi South. We conducted a cross-sectional study interviewing 90 participants engaged in commercial DFF. The main practices investigated included type and make of frying pan used, type of frying oil, frying temperature determination and regulation, frying duration, foods fried, recycling, and storage of frying oil. Oil samples used to fry mahamri (n=10) and fish (n= 10) from the field were analysed for concentrations of TAs using SPECTRO UV-18 MRC. Frequently fried foods included Mahamri (38%,) viazi karai (30.6%,), and fish (10.2%,). A majority (95%) of the frying pans were made of cast iron, all used subjective methods to determine the right frying temperatures and averagely recycled their oil thrice and discarded when colour changed to dark brown. About 60% of oil samples frying mahamri and 70% fish had TAs above Codex recommended limits of 8.0 mEq/Kg. DFF practices from the study areas potentially promote the formation of toxic aldehydes in the oils and fried foods. Future studies to investigate the impact of individual DFF practices on the generation of toxic aldehydes and the extent to which consumers of such foods are exposed. Keywords: Deep frying practices, Toxic aldehydes, Frying oils, Deep fried foods, Generation of toxic aldehydes.