Written By: Pavitra Sampath | Published : July 14, 2014 1:06 PM IST
This Ramadan, it is best you avoid eating foods that have been cooked in reheated oil. While they might taste delicious, the oil that they are cooked in could cause serious, long-term damage to your entire body. Experts say that the consumption of dishes cooked in reheated oil may expose you to high levels of toxic aldehydes; a chemical that is known to cause neurodegenerative diseases and cancer. This finding does not exclude even popular cooking oils like soybean and sunflower oils, that are also capable of generating this harmful chemical when reheated.
How does it harm the body?
Studies have shown that the products generated on reheating cooking oil, dissipate after being produced and tend to linger on in the foods that have been cooked. These chemicals tend to get accumulated in the body as they react with human proteins, enzymes and hormones. This reaction further leads to several health problems. In a statement to The News, Dr Muhammad Haroon, Medical Specialist and ICU Physician at Pakistan Institute of Medical Sciences, said, 'These aldehydes are formed even if a person chooses to use the best quality cooking oil, and the more the oil is re-heated, the higher the levels of toxin in the food prepared.'
Also, the problem with reusing oil is that it can create free radicals which cause ailments in the long run. According to diet consultant Naini Setalvad, 'Free radicals attach themselves to healthy cells and lead to diseases. These free radicals can be carcinogenic i.e. can cause cancer and also atherosclerosis which can lead to increase in bad cholesterol levels, blocking the arteries.'
Some other potential health risks of reusing oil include:
Why is this menace greater during the month of Ramadan?
Under normal circumstances a family observing the holy month of Ramadan, tend to eat more fried foods during Iftar or the evening ritual of breaking their fast. Foods like pakoras, samosas, kachoris and jalebis are some of the most common foods that are consumed. To cater to the large number of people opting to buy these foods, restaurants and other food stalls tend to reuse their cooking oil to increase their profits. But while the food may be absolutely lip-smacking, they are often cooked in re-heated oils, posing a risk of people suffering from grave diseases like breast cancer, prostate cancer and other health threats.
Apart from that, Dr Haroon, also said, 'Cooking oils sold in the loose form should also be curbed, as these oils pose a greater risk. This is because, during the Holy month, the use of edible oils rises significantly and this provides wrongdoers a chance to get huge profit margins by selling unbranded, unpacked and recycled edible oil to consumers.'
How you can stay safe
According to Dr Haroon, creating awareness amongst people about the ill-effects of the practice can go a long way in discouraging the use of re-heated oil. He also said, 'If people become aware of the harms of using substandard or recycled edible oils, they would not buy it from market and the menace can be controlled easily.'
On a more realistic note; though using a fresh batch of oil every time is good it might not always be practical. But if done correctly, one can reduce the risk of negative effects that reused oil may pose. Nutritionist Priya Kathpal, lists a few pointers to help you reuse oil safely.
With inputs from thenews.com.pk
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