AIIMS-Trained Neurologist Warns Against Reusing Cooking Oil

Health experts alert people about the dangers of reused cooking oil, which people use as it seems cheaper compared to rising prices. Dr. Priyanka Sehrawat, an AIIMS-trained neurologist associated with The Neuromed Clinic in Gurugram, says repeatedly reheating oil can significantly increase cancer risk and cardiovascular diseases. Her recent comments have raised worries among Indian households that regularly extend their cooking oil usage.

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What Happens When Oil is Reheated Repeatedly

According to All India Institute of Medical Sciences-trained Dr. Sehrawat, reheating oil after deep frying leads to chemical breakdown. She explained, “Reheating oil repeatedly is a major risk factor for cancer.” Citing a survey at a fast-food outlet in Jaipur, she noted the oil had turned black after multiple uses. Reheating releases carcinogenic compounds, trans fats, free radicals, and polycyclic aromatic hydrocarbons, all linked to long-term health damage.

Cancer Risk and Cardiovascular Diseases

Dr. Sehrawat highlighted that toxins from degraded oil do more than raise cancer risk. “Not only does the risk of cancer increase manifold, but these also significantly increase cardiovascular risk factors and the risk of a heart attack,” she said. Regular intake of food cooked in such oil can elevate LDL cholesterol levels, increasing plaque build-up and the likelihood of serious cardiac events.

Practical Advice for Safer Use

Instead of repeatedly deep-frying in the same oil, Dr. Sehrawat advises limiting reuse. “If you have used it once for deep frying, you can use it for tempering within the next two days, but do not use it for deep frying again,” she explained. Compared to short-term savings, the long-term health costs may be far greater. With lifestyle diseases rising in India, mindful kitchen habits could play a crucial preventive role.

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