Why ICMR Links Reheated Cooking Oils to Increased Cancer Risk ?
In most of the homes and restaurants the reheating of cooking oil or using the same oil for frying is common practice to save the money But this Practice lead to increase cancer risk, The Cooking oil is often reused by topping it up with fresh oil lets check how hazardous this is to our health.
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What ICMR concern about repeated heating of vegetable oils
We are not aware about possible hazard to our body by using of oil that is Repeatedly heated but it forms harmful compounds like trans fats and acrylamide it linked to increased cancer risk.
Reheating and reusing oil leads to the accumulation of free radicals and toxic substances those are contributing to inflammation, cardiovascular diseases, and liver damage.
Now everyone thinks what actually happens with oil on repeated heating or repeated use lets check
As per the studies reheated oil leads to several chemical changes during heating or frying, Let’s check the facts
Formation of total polar compound-
When we repeatedly heat oil, it undergoes various chemical reactions such as oxidation, hydrolysis, and polymerization. These reactions lead to the formation of
Oxidation Products
Including aldehydes, ketones, and acids This can cause inflammation and other health issues
Hydrolysis Products
Such as free fatty acids, mono- and diglycerides This are associated with increase risk of heart disease
Polymerization Products
Such as dimeric and polymeric triglycerides.
This are unsafe compound cause cancer and other health problem, FSSAI has notified the limit of Total Polar compounds to be not more than 25% beyond which the oil is unsafe for human consumption
Changes Done in the sensory parameter-
The food which is fry in this oil taste bad and the aroma is also changes because of rancidity
Loss in nutritional value of oil-
Essential nutrient present in oil such as vitamins and antioxidant get degrade on repeated heating of oil
Reheated Cooking Oils to Increased Cancer
In the homes use of vegetable oil for frying should be filter properly and can be reused for curry preparation for two days only, but not use it for frying again
Here are some tips to use vegetable oil for cooking to avoid any health issue
1.Use oil which has high smoking point- Peanuts, Sunflower oil etc They are stable at high temperature
2.As the oil forms foam during frying or become thick dispose it properly, you can give to industrial use as per your contacts
3.Strain the oil after each use to remove food particles, which can accelerate rancidity.
4.Avoid reusing of oil which is used for frying of food which has strong flavor, it can affect on your next dish taste and quality
5.Reduce the quantity of oil use for frying and cooking