Reheating cooking oil is toxic to health, say doctors

Cooking oil is an essential part of Indian kitchens, but reusing oil after deep frying can be harmful to health, doctors warn. Repeatedly heating oil leads to chemical changes and the formation of free radicals, trans fats, aldehydes, and carcinogenic compounds like PAHs. These substances increase oxidative stress, damage body cells, raise LDL cholesterol, and promote plaque buildup in arteries. Over time, this can increase the risk of heart disease, type - 2 diabetes, fatty liver, inflammation, insulin resistance, and even cancer.

Improper storage of used oil — such as keeping it uncovered or exposed to light — accelerates oxidation. Even mixing used oil with fresh oil does not eliminate toxins and also destroys nutrients like vitamin E. Health experts advise avoiding the reuse of used oil altogether. For safer cooking, especially deep frying, oils with a high smoke point such as groundnut oil, mustard oil, coconut oil, or ghee are recommended. Rotating oil types monthly helps maintain a balance of omega - 3 and omega-6 fatty acids. Simple changes in cooking habits can significantly protect heart, liver, and brain health. 

Note : The information provided is for awareness purpose only. We are not responsible for any consequences. If you have any health concerns, please consult your doctor or qualified nutritionist before following the above suggestions.