- National Food Week is held every year from September 1 to 7
- It argues for the importance of proper nutrition for the human body
- Eating a well-balanced diet is crucial to avoid nutritional deficiencies
Oil is the most essential and widely used ingredient in Indian households. It drastically improves the taste and flavor of the food. But do you have any idea how toxic it can be to your health if you keep using the same cooking oil for different purposes? Since oil is very commonly used in all Indian households, many people reuse it to avoid wasting oil. Well, you must understand that this practice is extremely unsafe for you and your loved ones and can lead to a number of health problems.
National Food Week 2021: Harmful effects of reusing frying oil
1. A large amount of released toxins
When oil is reused for cooking, it releases a higher concentration of toxic chemicals, aldehydes that have been linked to many health problems, such as heart-related diseases, dementia, cancer, Alzheimer’s disease and Parkinson’s disease. Likewise, another toxin known as 4-hydroxy-trans-2-nominal (HNE) is released when cooking oil is reused, which changes how DNA, RNA, and proteins work in our bodies.
2. Gives rise to the trans fat content of oil
Do you know that when cooking oil is reused, the trans fat content increases? Yes! It has been proven to be dangerous to health as it increases the amount of bad cholesterol, which can increase the risk of heart disease or blockages in the arteries, stroke and chest pain. In fact, it also lowers good cholesterol levels. So avoid reusing cooking oil to protect yourself from cholesterol-related conditions that can worsen in no time.
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3. Leads to rancidity of oil
Rancidity is the process by which oils and fats are partially or completely oxidized after light exposure to moisture, air or even light. For this reason, the chemical composition changes drastically and gives a bad smell and taste every time it is used for cooking. For safe health practices, it is best to avoid reusing cooking oil and avoid toxins in such oils.
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4. Shoot blood pressure up
Blood pressure levels can rise significantly when heated oil is repeatedly used for consumption. Food containing repeatedly heated oil results in lower nitric oxide and heme oxygenase concentration and higher plasma angiotensin converting enzyme levels. This can lead to oxidative stress, hypertension, atherosclerosis and lipid deposition.
5. Poses cancer-causing risks
Recycling edible oils can generate a number of compounds, including polycyclic aromatic hydrocarbons (PAHs), some of which may be carcinogenic. Likewise, degraded oils or fats are a risk factor for mutation and alteration in the gene that can initiate the spread of cancer, especially colon cancer. Consumption of these repeatedly heated oils can pose a serious health hazard, so it is best not to use them due to health concerns.
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By now you must have understood the harmful effects of reusing cooking oil. It is advisable to estimate the amount of oil needed for frying, cooking, etc., so that you remain healthy and disease-free for the rest of your life.
(Nmami Agarwal is a nutritionist at NmamiLife)
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