Indians hate to waste things, whether it is clothes or food. Even edible oils are reused multiple times. But do you have any clue that just by saving a few bucks per month, you are leading yourself towards cancer? The truth might shock you. Well, you must have seen reused cooking oil in your kitchen or small restaurants. But is it beneficial for your health? The answer is a clear no! Reusing the oil is understandable given its current high cost; however, it is not worth the risk associated with the harm it carries. According to the International Agency for Research on Cancer, 11.7% of the population in the study was found to have ovarian cancer due to consuming trans fat available in reused oil.
Oil, when heated several times for food and deep frying, forms the Total Polar Compound, a type of compound formed from the degradation of oil, especially during high-heat frying.
Does Reusing Cooking Oil Cause Cancer? Here’s How You Can Avoid Health Risks
- High Cholesterol Level: When oil is repeatedly reheated, its natural structure changes, and it starts forming trans fats. It reduces good cholesterol levels in our body.
- Cancer: Repeatedly heated cooking oils (RCO) can generate a variety of compounds, including polycyclic aromatic hydrocarbons (PAH), some of which have been reported as carcinogenic. It can cause cancer, including lung, colorectal, breast, and prostate cancers.
- Poor Digestion: If reheated oil is consumed regularly, then it may cause discomfort to the stomach, leading to bloating and acidity.
- Heart Disease: Professor of Cardiology Sundeep Mishra from AIIMS warns that boiling and reusing refined oils creates trans fats, which can build up in your arteries and increase the risk of heart attacks.
If saving money is your priority, then reuse the oil with safe tips.