The Indian Council of Medical Research (ICMR) advises against reusing vegetable oils for cooking due to health risks.
Vegetable oils that have been heated repeatedly may produce toxic substances.
These substances raise the risk of cancer and cardiovascular illnesses.
ICMR Warns Against Reusing Vegetable Oils For Cooking
Cooking oil that has been reheated produces harmful compounds and boosts the body’s free radical count.
Inflammation is brought on by free radicals, which also aggravate chronic illnesses.
The National Institute of Nutrition and the ICMR have published 17 new dietary guidelines specifically for Indians.
In order to preserve health and avoid malnutrition, the guidelines are intended to assist Indians in making educated eating decisions. The guidelines also provide advice on food safety, labeling, physical exercise, hydration, and healthy weight management.
Reusing vegetable oils is a typical technique in both residential and business settings. Trans fats, which are dangerous, are created when oils are reused at high temperatures. The risk of heart disease is increased by trans fats.
As per the ICMR’s report, “At household level, vegetable oil once used for frying, should be filtered and may be used for curry preparations but using the same oil for frying again should be avoided. Also, such oils should be consumed in a day or two. Storing ‘used’ oils for a long time should be avoided, as the rate of deterioration is high in such oils.”
ICMR Suggests Purifying Spent Oil
When preparing curries, the ICMR suggests purifying spent oil and using it within a day or two. Because used oils deteriorate quickly, it is best to avoid storing them for extended periods of time.
Dr. Suparna Mukherjee highlights that when oils are heated repeatedly, toxic substances like acrylamide and trans fats are created. Reheated oils include carcinogenic chemicals such as acrylamide that exacerbate inflammation and heart disease.
It is advised to use oils with high smoke points, such as safflower or avocado oil. Lowering health risks can be achieved by using the right cooking temperatures and dumping oil after use.
It is recommended to use unprocessed, fresh oils for improved health.
Dr Mangesh P Kamath cautions against reheating oils as they can release toxic substances like aldehydes.
Reheated oils affect the flavor and nutritional value of food by producing free radicals and tasting burnt or rancid.
