Many households are familiar with frying foods like sweets and chips. It's common to reuse the oil from frying chips to cook other items like fish. Sometimes, the same oil is used multiple times for frying pappadams and pooris. However, the Indian Council of Medical Research (ICMR) warns that this practice can be dangerous.

Using and reheating oils with high levels of polyunsaturated fats, such as soybean, sunflower, and corn oils, repeatedly can pose serious health risks. When these oils are heated, the polyunsaturated fatty acids oxidize, leading to the formation of toxic compounds. These compounds can be harmful to the body and increase the risk of heart diseases.

Repeatedly heating vegetable oils also leads to the creation of dangerous compounds like polycyclic aromatic hydrocarbons, aldehydes, and acrylates. Many of these compounds can damage DNA and potentially cause cancer.

However, oils high in saturated fats, like olive oil, canola oil, and coconut oil, are not as harmful when reheated, according to ICMR. Experts suggest that using olive oil, avocado oil, and coconut oil can reduce health risks.

Despite this, it is always better to use fresh oil for cooking rather than reusing it. Alternatively, consider healthier cooking methods such as steaming, baking, and grilling instead of frying.

Impact of Repeatedly Using and Reheating Oil
Formation of Harmful Compounds: Reheating oil leads to the formation of toxic compounds like polycyclic aromatic hydrocarbons, aldehydes, and acrylates. These compounds are associated with cancer and other serious health issues.

Increased Risk of Heart Disease: The oxidation of polyunsaturated fats in oils like soybean, sunflower, and corn oil can contribute to the development of heart diseases.

DNA Damage: Some of the harmful compounds formed during the reheating process can damage DNA, increasing the risk of mutations and cancer.

Reduction in Nutritional Value: Repeatedly heating oil degrades its nutritional quality, leading to a loss of essential nutrients and health benefits.

Digestive Issues: Consuming food cooked in reused oil can cause digestive problems, including inflammation and discomfort.

Unpleasant Odor and Taste: Overused oil can develop a rancid smell and off-flavors, negatively affecting the taste and quality of food.

Increased Free Radicals: Reheating oils can increase the number of free radicals, which are unstable molecules that can cause oxidative stress and damage cells in the body.

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