The Indian Council of Medical Research (ICMR) has issued new guidelines warning that the repeated heating of vegetable oils can release harmful compounds that pose significant health risks. The practice of reusing vegetable oils for cooking, which is common in many households and commercial kitchens, can generate toxic substances that increase the risk of cardiovascular diseases and cancer.
ICMR’s guidelines highlight the dangers of repeatedly heating vegetable oils, emphasising that this process leads to polyunsaturated fatty acids (PUFAs) oxidation. This oxidation results in the formation of harmful compounds that elevate the risk of serious health conditions, including cancer and heart disease.
Studies have shown that reheating cooking oil can release toxic substances and increase the presence of free radicals in the body. These free radicals can cause inflammation and various chronic diseases.
Guidelines for Safe Oil Usage
The ICMR, in collaboration with the National Institute of Nutrition, has released 17 new dietary guidelines aimed at helping Indians make healthier food choices. These guidelines provide dietary recommendations and advice on physical activity, hydration, weight management, food safety, and labelling.
According to the guidelines, it is essential to avoid the common practice of reusing vegetable oils for cooking. At high temperatures, oils can transform into trans fats, which are harmful and increase the risk of heart disease. The amount of trans fats increases when oils are reused, making them even more hazardous.
To safely reuse vegetable oil, the ICMR advises filtering the oil after its initial use for frying and then using it for curry preparations within a day or two. Oils should not be stored for long periods as they deteriorate quickly.
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Side Effects Of Oil Reheating
According to the Food Safety and Standards Authority of India, repeatedly heating vegetable oils can form harmful compounds like trans fats and acrylamide, which are linked to an increased cancer risk. Reheating and reusing oil can also lead to the accumulation of free radicals and other toxic substances, contributing to inflammation, cardiovascular diseases, and liver damage.
The FSSAI guidelines recommend using oils with high smoke points, such as avocado or safflower oil, and discarding oil after one use to minimise health hazards.
According to the United States Food and Drug Administration, acrylamide, a chemical used in various industrial processes such as the production of plastics, paper, and dyes can cause the following side effects on health:
- Several types of cancer like tumours in the thyroid, adrenal glands, lungs, and reproductive organs
- Neurological damage like muscle weakness, numbness, and impaired coordination
- Poor reproductive health like reduced fertility, adverse effects on sperm quality, and developmental issues in offspring
- Impaired immune function
- Increased risk of cardiovascular problems
The Chemical Rubber Company also shared in a study how reheating oil can release harmful toxins like aldehydes and make the oil more acidic. These toxins can irritate the digestive system and contribute to chronic diseases. Moreover, reheated oil can have a higher level of trans fats and generate free radicals, which damage cells and promote inflammation. For better health and flavour, experts advise using fresh oil whenever possible.
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While occasionally reusing cooking oil may not cause major issues, it is best to minimise this practice to avoid potential health risks. The ICMR stated that using fresh, unprocessed oils is recommended for optimal health and flavour.