I’ve also realized that it might explain the anomalous (i.e. after adjusting for confounders) effects of living at higher altitude. The lower the atmospheric pressure, the less oxygen available to oxidize the PUFAs. Of course some foods will be imported already full of oxidized FAs and that will be too late, but presumably a McDonalds deep fryer in Colorado Springs is producing less PUFAs/hour than a correspondingly-hot one in San Francisco.
This feels too crazy to put in the original post but it’s certainly interesting.
Measuring the composition of fryer oil at different times certainly seems like a good way to test both the original hypothesis and the effect of altitude.
I’ve also realized that it might explain the anomalous (i.e. after adjusting for confounders) effects of living at higher altitude. The lower the atmospheric pressure, the less oxygen available to oxidize the PUFAs. Of course some foods will be imported already full of oxidized FAs and that will be too late, but presumably a McDonalds deep fryer in Colorado Springs is producing less PUFAs/hour than a correspondingly-hot one in San Francisco.
This feels too crazy to put in the original post but it’s certainly interesting.
Measuring the composition of fryer oil at different times certainly seems like a good way to test both the original hypothesis and the effect of altitude.