Is it safe to reuse cooking oil? Smart ways to reuse this oil beyond kitchen - The Times of India
In most households, reusing cooking oil is a common practice, and is often considered safe, but is it actually safe to use the same oil again and again in cooking? Well, this may seem normal and is mostly done to avoid wastage of oil, but according to health experts reusing the cooking oil several times may not be a great idea. Read on to find out more…Oil for heart health: Which cooking oil is truly healthierWhy reuse oil?There’s no denying the cooking oil is one of the most essential things in a day-to-day kitchen ritual, and there are many delicacies that call for deep frying, which often leaves you with a bulk of used oil, which in most cases is strained or filtered to reuse. Some experts feel that reusing cooking oil after taking proper measures can help in reducing wastage and saving money, but scientific evidence shows it poses significant health risks due to chemical degradation from repeated heating. Here’s all you need to know…5 Oils that should be consumed raw for potential health benefitsHow reusing oil several times may not be great for health?Reheating and reusing the same oil multiple times may lead to serious health issues, and this is because of the high temperatures that trigger oxidation, polymerization, and formation of toxic compounds like aldehydes, trans fats, and free radicals, which accumulate with each use and can harm cells, organs, and overall health. According to the guidelines of ICMR it is recommended to limit reuse of cooking oil to just 2-3 times, and further heating oil this oil exceeds safe thresholds for peroxide and acid values.Why does this happen?When oil heats repeatedly, oxidation occurs as oxygen reacts with fatty acids, producing free radicals that cause inflammation and cellular damage. Polymerization forms sticky, viscous compounds like acrolein, altering taste, texture, and safety while raising trans fat levels linked to heart disease. Nutrient loss, including antioxidants, worsens with each cycle, and studies show refined oils degrade faster than cold-pressed ones, generating cancer-linked aldehydes and polycyclic aromatic hydrocarbons.What studies sayResearch in the Journal of Nutrition and Metabolism links reheated oils to elevated oxidative stress and inflammation markers. A rat study revealed accelerated neurodegeneration from long-term consumption, with brain health markers deteriorating due to toxic buildup. Human-relevant risks include cardiovascular issues from cholesterol imbalances, liver damage, high blood pressure, Alzheimer's, and cancers like breast and colorectal, as confirmed by International Journal of Cancer findings on repeated frying oils.Things to keep in mindLimit reuse to 2-3 times maximum, filtering oil through cheesecloth after cooling to remove food particles that accelerate rancidity. Store in airtight glass containers away from light and heat, discard it if it turns dark, thick, foamy, smoky or smells rancid. Choose stable oils like cold-pressed groundnut or mustard with high smoke points and antioxidants, avoiding high-heat frying, fish, or mixing types.
