Reusing Cooking Oil: High Cancer Risk & More Dangers

• Reusing cooking oil, common for saving money, causes chemical changes when repeatedly heated, making it unhealthy and potentially dangerous due to molecular breakdown.
• Repeated heating forms harmful compounds (e.g., reactive aldehydes, polycyclic aromatic hydrocarbons) linked to increased cancer risk (colon, breast, lung, prostate) and DNA damage.
• Dangers extend to oxidative stress, liver strain, altered cholesterol/triglyceride levels, and fatty liver disease. Fumes also pose risks to those nearby.
• To reduce risks, use high heat stability oils (e.g., refined sunflower, rice bran), maintain medium temperatures, use oil once for deep frying, filter food particles, and ensure good ventilation.
• Avoid mixing old and fresh oil; watch for warning signs like dark color, burnt smell, or smoke indicating oil degradation.

Why It Matters: Reusing cooking oil significantly increases cancer risk and other health issues.