https://ojs.luminescience.cn/FNDS <p class="MsoNormal"><em>Journal of Food, Nutrition and Diet Science</em> is a peer-reviewed, open access journal that mainly publishes basic and experimental evidence-based original articles, reviews, letters, perspectives, case reports, surveys and communications in the fields of food, nutrition and application to dietary practices. The journal welcomes research that relates to public health nutrition, molecular nutrition, and clinical nutrition. Studies related to precise nutrition, personalized nutrition, nutriomics, nutritional immunology, nutritional epidemiology, functional food for health, nutritional impact of emerging technologies as well as food integrity and safety are all in the scope of the journal.</p> Luminescience Press Ltd en-US Journal of Food, Nutrition and Diet Science 3005-9607 <p>Copyright licenses detail the rights for publication, distribution, and use of research. Open Access articles published by Luminescience do not require transfer of copyright, as the copyright remains with the author. In opting for open access, the author(s) should agree to publish the article under the CC BY license (Creative Commons Attribution 4.0 International License). The CC BY license allows for maximum dissemination and re-use of open access materials and is preferred by many research funding bodies. Under this license, users are free to share (copy, distribute and transmit) and remix (adapt) the contribution, including for commercial purposes, providing they attribute the contribution in the manner specified by the author or licensor.</p> https://ojs.luminescience.cn/FNDS/article/view/499 <p>The repeated use of edible oils to fry food has been a long-standing practice. Unfortunately, many people, especially in developing countries, are unaware of the health risks associated with consuming such oils. In this study, palm olein oil, the most commonly used edible oil in Nigeria, was used to fry fish three times, and ten times. Samples of fresh (non-fried), three-times fried, and ten-times fried oil were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The analysis revealed that oleic acid (9-octadecenoic acid) was the primary chemical constituent in fresh palm olein oil, accounting for 33.48% of its composition. Other components in fresh palm olein oil included hexadecanoic acid (7.08%), 9,12-octadecanoic acid (8.16%), and benzene derivatives such as nonyl benzene (3.49%) and octyl benzene (2.895%). The three times fried oil contained 17.08% oleic acid, along with cholesterol, 2-Ethylacridine, 2,4,6-Cycloheptatrien-1-one, and Cyclotrisiloxane, hexamethyl. The ten times fried oil contained 14.15% oleic acid, 3.40% cholesterol, 11.69% 2-ethylacridine, 19.15% 2,4,6-Cycloheptatrien-1-one, 15.54% 1,4-Bis-(trimethylsilyl)-benzene, and 23.08% 1,2-Benzisothiazol-3-amine. The findings of this study suggest that with an increase in the number of frying times, the nutritional quality of the oil decreases, and more cyclic aromatic hydrocarbons are generated. These hydrocarbons have been linked to the development of chronic diseases, including cancer and cardiovascular diseases.</p> Shefiat O. Arekemase Ibrahim Abdulwaliyu Hussaina Adamu Owolabi S. Olusina Razaq A. Mustapha Francis Iyeh Ayotunde S. Abe Copyright © 2026 Shefiat O. Arekemase, Ibrahim Abdulwaliyu, Hussaina Adamu, Owolabi S. Olusina, Razaq A. Mustapha, Francis Iyeh, Ayotunde S. Abe https://creativecommons.org/licenses/by/4.0 2026-03-12 2026-03-12 1 9 10.55976/fnds.4202614991-9