The Indian Council of Medical Research (ICMR) has released new guidelines warning against the repeated heating of vegetable oils and fats, due to the increased risk of cardiovascular diseases and cancer. The practice is common in both homes and commercial establishments.
Repeated heating of vegetable oils results in the oxidation of polyunsaturated fatty acids (PUFAs), leading to the generation of harmful and toxic compounds. These compounds can potentially increase the risk of cardiovascular diseases and cancer. At high temperatures, some of the fats in oil change into trans fats, which are known to increase the risk of heart disease.
ICMR advises that vegetable oil can be reused once for curry preparations, but it should be filtered and consumed within a day or two. Storing ‘used’ oils for a long time should be avoided, as the rate of deterioration is high in such oils.
Experts emphasize that repeated heating of vegetable oils can lead to the formation of harmful compounds such as trans fats and acrylamide, which are linked to an increased risk of cancer. Additionally, reheating and reusing oil can result in the accumulation of free radicals and other toxic substances that contribute to inflammation, cardiovascular diseases, and liver damage.
To avoid these risks, it is crucial to avoid using the same oil multiple times and instead use oils with high smoke points, such as avocado or safflower oil. Moreover, maintaining proper cooking temperatures and discarding oil after one use can significantly reduce the potential health hazards associated with reheated oils. Regularly consuming fresh, unprocessed oils is also advisable for better overall health.
Reheating and reusing oil can have several negative health consequences beyond just cancer. As the oil breaks down with heat, it can release harmful toxins like aldehydes and become more acidic. These toxins can irritate the digestive system and potentially contribute to chronic diseases. Additionally, reheated oil can have a higher level of trans fats, which are linked to an increased risk of heart disease. The breakdown of the oil also generates free radicals, unstable molecules that damage cells and contribute to inflammation, a risk factor for many health problems.
While occasionally reusing oil likely won’t cause major problems, it’s best to minimize the practice and use fresh oil whenever possible for optimal health and flavour.
