On the other hand, Koh, E. and Surh, J. found that food type does influence the degradation profile of vegetable oil. They collected 200 samples of soybean oil used in deep frying for the preparation of meals from 6 schools. The samples were divided into four groups based on the food type. These groups were vegetables, fish, meat and carbohydrate-rich foods. The carbohydrate-rich group showed the lowest sign of lipid oxidation. Though the vegetable group