ICMR warns against re-usage of vegetable oil, says it raises risk of cardiovascular disease and cancer

The newly issued dietary guidelines by ICMR states that reusing vegetable oil can increase the risk of life-threatening conditions like heart disease and cancer.

ICMR guidelines for reusing oil

According to doctors, heating and re-heating cooking oil several times at high temperatures modifies their chemical structure, thereby reducing their beneficial antioxidants and forming harmful compounds like trans fats, acrylamide, and aldehydes.
Earlier studies have also suggested that reheating oil can lead to the release of toxic substances, which cause inflammation and various chronic diseases.

What ICMR advises about reusing vegetable oils

Advising how vegetable oil can be reused, the apex body suggests filtering it for curry preparations and consuming such oil within a day or two.

"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," notes the report.

Ways to improve cooking oil safety

Proper Storage: Store cooking oil in a cool, dark place away from heat and sunlight to prevent oxidation and rancidity.

Avoid Reusing: Use fresh oil for frying whenever possible to minimize the formation of harmful compounds.

Monitor Temperature: Keep an eye on the temperature while cooking to avoid overheating oil, which can lead to the production of toxic substances.

Choose Healthier Oils: Opt for oils with high smoke points, such as avocado oil, peanut oil, or refined olive oil, for high-temperature cooking.

Dispose of Used Oil Properly: Once oil is used, allow it to cool before disposing of it in a sealed container or through recycling programs to prevent environmental pollution.

Use Oil Filters: Consider using oil filters or strainers to remove food particles and impurities from reused oil, extending its lifespan and reducing the formation of harmful compounds.

Also watch: This is the reason why your home-cooked meal is unhealthy, ICMR explains