HORMONE INDUCED

CHICKEN COOKED IN
OVERUSED OIL
EFFECT OF HORMONES
 FROM 1957 TO 2005, BROILER GROWTH
INCREASED BY OVER 400%, WITH A
CONCURRENT 50% REDUCTION IN FEED
CONVERSION RATIO
BREED OF CHICKEN FROM 1957, 1978 AND 2005 (RAISED IN
THE SAME MANNER AND WERE PHOTOGRAPHED AT THE
SAME AGE)
 SINCE THE 1950S, HORMONES, CHEMICALS,
AND DRUGS WERE USED FOR THE GROWTH
OF ANIMALS FOR HUMAN FOOD
CONSUMPTION. STEROID HORMONES WERE
APPROVED BY THE FDA FOR BEEF, CATTLE
AND SHEEP BUT NOT FOR CHICKEN, THOUGH,
THE USE OF ANTIBIOTICS WHICH HAVE
SIMILAR RESULTS AS STEROID HORMONES
WERE APPROVED.
 ANTIBIOTICS INCREASE THE GROWTH RATE IN
MEATS AND CHICKEN, RESULTING TO AN INCREASE
ANTIBIOTICS USE

PENICILLIN AND TETRACYCLINE ARE TWO OF THE

MOST WIDELY USED ANTIBIOTICS.
BENEFITS
INCREASE EFFICIENCY AND GROWTH RATE, TREATING
CLINICALLY SICK ANIMALS AND PREVENTING OR REDUCING
THE INCIDENCE OF INFECTIOUS DISEASE.

ANTIBIOTICS IN ANIMAL FEED, IN GENERAL, ARE USED

REGULARLY FOR INCREASED EFFICIENCY AND GROWTH RATE
THAN TO COMBAT SPECIFIC DISEASES.
REASONS FOR INCREASED YIELD
OVER THE PAST 50 YEARS, IMPROVEMENTS IN GENETICS,
NUTRITION, VETERINARY CARE, HOUSING AND HUSBANDRY
HAVE LED TO BETTER GROWTH RATE, FEED CONVERSION,
MEAT YIELD AND PRODUCTIVITY.
SUCCESS OF PRIMARY BREEDER COMPANIES IN SELECTING
THE BEST BIRDS FOR GROWTH AND PERFORMANCE.
EXTENSIVE RESEARCH RELATED TO NUTRITIONAL
REQUIREMENTS OF THE BIRD.
BETTER UNDERSTANDING OF THE KIND OF ENVIRONMENT
THE BIRD NEEDS TO MAKE THE MOST OF THE GENETIC AND
NUTRITIONAL POTENTIAL IT HAS.
EFFECTS OF ANTIBIOTICS

EARLY PUBERTY IN GIRLS

INCREASED RISK FOR BREAST CANCER
INCREASED RISK FOR PROSTATE CANCER
ANTIBIOTIC RESISTANCE
EFFECT OF OVERUSED OIL
RANCIDITY (OXIDATIVE)
ARISES FROM THE DECOMPOSITION OF PEROXIDES.
PEROXIDES ARE THE RESULT OF THE OXIDATION OF
UNSATURATED FATS.
THE PRODUCTS RESULTING FROM THE
DECOMPOSITION OF PEROXIDES INCLUDE
ALDEHYDES, KETONES, AND HYDROCARBONS.
THE ABNORMAL CHARACTERISTICS OF A PRODUCT
THAT HAS UNDERGONE OXIDATIVE RANCIDITY ARE
PAINT LIKE OR BURNING ODOR AND AN ABNORMAL
RANCID TASTE.
FACTORS CAUSING RANCIDITY
EXPOSURE TO AIR
HEAT AND LIGHT
CHEMICAL COMPOSITION
WHY STREET VENDORS UTILIZE OVERUSED
OIL?
LACK OF PROPER EDUCATION
NOT WELL INFORMED OF THE HEALTH EFFECTS
COST EFFICIENT
MAXIMUM PROFIT
DISADVANTAGES
MICROBIOLOGICAL
BACTERIA
BACTERIA TEND TO FEED ON THE FOOD PARTICLES LEFT
IN THE OIL. THIS UNREFRIGERATED OIL BECOMES
ANAEROBIC AND THIS MAY FURTHER LEAD TO THE
GROWTH OF CLOSTRIDIUM BOTULINUM (HEIDTMAN, 2015).
DISADVANTAGES
CHEMICAL
FREE RADICALS
REUSED OIL CAN CREATE HIGHLY CHARGED FREE
RADICALS, OR UNCHARGED MOLECULES WITH UNPAIRED
ELECTRONS, WHICH CAN BE CARCINOGENIC. THESE FREE
RADICALS ATTACH THEMSELVES TO HEALTHY CELLS. THIS
CAN ALSO RESULT IN AN INCREASE OF BAD CHOLESTEROL
LEVELS AND BLOCK ARTERIES AS WELL (ADAVI, 2015).
DISADVANTAGES
CHEMICAL
ACCUMULATION OF HNE
FRYING FOODS AT VERY HIGH TEMPERATURE CAN LEAD
TO THE ACCUMULATION OF 4-HYDROXY-2-TRANS-
NONENAL (HNE) IN THE OIL.
THIS CHEMICAL IS A TOXIC SUBSTANCE THAT HAS BEEN
ASSOCIATED WITH AN INCREASED RISK OF STROKE,
ARTERIOSCLEROSIS, ELEVATED LEVELS OF LDL,
CHOLESTEROL, ALZHEIMERS AND PARKINSONS
DISEASES AND VARIOUS LIVER DISEASES.
 CHEMICAL STRUCTURE OF HNE
 ONCE ABSORBED IN THE BODY, HNE REACTS WITH DNA,
RNA AND PROTEINS AFFECTING BASIC CELLULAR
PROCESSES.
IT ONLY TAKES ONE USE OF COOKING OILS TO CREATE
HNE, AND REUSING OIL AT TOO HIGH OF A HEAT CAN
CAUSE EVEN MORE HNE TO BUILD-UP (COLUMBIA
UNIVERSITY, N.D.).
DISADVANTAGES
CHEMICAL
SMOKE POINTS
EVERY TIME OIL IS USED, ITS SMOKE POINT DROPS.
IT IS IMPORTANT TO DISCARD AN OIL IF SMOKE IS
DETECTED FROM IT BECAUSE IT DESTROYS THE OILS
BENEFICIAL ANTIOXIDANTS AND FORM HARMFUL
COMPOUNDS (ADAVI, 2015).
DISADVANTAGES
SENSORIAL QUALITIES
RECYCLING COOKING OILS MAY ALSO AFFECT THE TASTE
AND QUALITY OF THE FOOD PRODUCT SUCH THAT STRANGE
ODOR AND FLAVORS WILL DEVELOP (HEIDTMAN, 2015).
 REFERENCES
Adavi, P. (2015). Reusing Cooking Oil? Not a Great Idea. Retrieved November 22, 2016 from
www.india.com/food-2/reusing-cooking-oil-not-a-great-idea-168914/
Campbell, A. (2016). FDA-Approved Hormones and Other Chemicals in Chicken. Retrieved 11/22/2016
from http://hubpages.com/health/Hormones-in-Chicken
Columbia University. (n.d.). Is Reusing Cooking Oil Safe. Retrieved November 22, 2016 from
http://goaskalice.columbia.edu/answered-questions/reusing-cooking-oil-safe
Bufkin, T. (2014). The Truth about antibiotics. Retrieved 11/22/2016 from
https://thetruthaboutag.wordpress.com/2014/12/29/the-truth-about-antibiotics-in-chickens/
n/a. (2014). Questions and Answers about Antibiotics in Chicken Production. retrieved 11/22/2016
from http://www.nationalchickencouncil.org/questions-answers-antibiotics-chicken- production/
Bufkin, T. (2014). The Truth about Hormone FreeChickens. Retrieved 11/22/2016, from
https://thetruthaboutag.wordpress.com/2014/11/13/the-truth-about-hormone-free- chickens/comment-
page-1/
Heidtman, L. (2015). The Hazards of Reusing Cooking Oil Retrieved November 22, 2016 from
http://www.livestrong.com/article/532582-the-hazards-of-reusing-cooking-oil/