Using Repeatedly Heated Cooking Oil Can Increases Cancer Risk: ICMR

ICMR, in collaboration with the National Institute of Nutrition, has released 17 new dietary guidelines for people of different age groups to help them make better food choices.

Date: July 26, 2024

The practice of reusing vegetable oils for cooking, which is common in many households and commercial kitchens, can release harmful compounds that pose significant health risks.

The Indian Council of Medical Research (ICMR) in its recently released guidelines has talked about the dangers of the practice.

The medical research agency has advised to exercise caution against ‘repeated heating’ of vegetable oils or fats as it can lead to generation of toxic compounds that increase risk of cardiovascular diseases and cancer.

ICMR, in collaboration with the National Institute of Nutrition, has released 17 new dietary guidelines for people of different age groups to help them make better food choices.

The guidelines aim to provide recommendations on healthy food choices for Indians to maintain good health and prevent all forms of malnutrition.

What does ICMR say about recycling vegetable oils?

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.

Here’s what experts say:

According to the Food Safety and Standards Authority of India (FSSAI), 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.

Moreover, maintaining proper cooking temperatures and discarding oil after one use can significantly reduce the potential health hazards associated with reheated oils. Regularly consuming fresh, unprocessed oils is also advisable for better overall health.