Repeated heating of edible oils and its consequences on human health

Repeated heating of edible oils and its consequences on human health
Edible oils—although they are not good for health in large amounts, they are globally used for cooking various foods both domestically and industrially; therefore, it is difficult to imagine any kitchen without edible oils. People could not resist the usage of oils because they are the most important ingredient employed in any recipe. Amongst different methods of cooking, frying is the one that uses a lot of oil, and for this, usually edible oils extracted from coconut, ground nut, sunflower seeds, palm, mustard seeds, olives, etc. are employed. These oils are rich in triglycerides, sterol, tocoferol, carotenes and pigments. Upon frying, these oils give rise to the formation of free radicals and other harmful agents. These degraded products generated while cooking get absorbed by the food and produce unfavourable and harmful effects on consumers’ health. As a matter of fact, it is the cost of oil that provokes its reusage for much number of times. Repeated use of any oil enhances foaming, darkening, viscosity and off-flavour; thereby, reducing its quality and nutritional value. Studies have revealed that, intake of repeatedly heated palm and soybean oils significantly increases the blood pressure. In addition, consumption of repeatedly heated frying oils could result in oxidative stress, endothelial dysfunction, hypertension, histological abnormalities and alterations in genetic material. These risks could be avoided by diet modification. The healthiest option is to use fresh oil every time while cooking and preferring oil low in linoleic acid, such as olive oil and canola oil; if it is the matter of economy, reusage can be done. While reusing any oil, make sure it is strained before storage, avoid iron or copper pans, use thermometer to ensure that the frying oil is not heated above 190°C, do not expose oil to prolonged heat, do not mix different types of oil, and store it in cool and dark place. By applying these tips, the adverse consequences on health posed by oils could be resisted to a certain extent.


How to cite this article:
Hameedunissa Begum A. Repeated heating of edible oils and its consequences on human health. BioLim O-Media. 11 November, 2015. 3(9).
Available from: http://www.biolim.com/read/BOMA0094.