A consensus among experts has warned about the health risks associated with the common practice of reusing cooking oil after the frying process. Several studies indicate that reusing oil can result in the formation of substances harmful to the human body, increasing the risk of developing chronic diseases and even cancer.
According to authorities from the National Federation of Palm Oil Producers of Colombia (Fedepalma), when the oil reaches its melting point during the frying process, it begins to decompose, releasing free radicals and other byproducts that are harmful to health. Among these byproducts, acrolein stands out, a toxic substance associated with symptoms such as headache, nausea, vomiting, diarrhea and, in the long term, an increased risk of cancer and inflammatory bowel diseases.
Furthermore, studies indicate that reusing oil can contribute to cellular aging, immune problems, arthritis, cataracts and difficulties in absorbing nutrients by the body. The formation of partially hydrogenated compounds, such as trans fatty acids, is also a concern, as these substances can increase bad cholesterol (LDL) and reduce good cholesterol (HDL), contributing to the accumulation of triglycerides in the blood.
However, there is controversy regarding the direct impact of reused oil on blood cholesterol levels. Some experts, such as Elton Bicalho, vice-president of the Regional Council of Nutritionists of the 4th Region, highlight that genetic, behavioral and lifestyle factors play a more significant role in this aspect. For these professionals, only around 30% of cholesterol levels are influenced by diet, while the rest is related to other factors, such as a sedentary lifestyle and smoking.
Despite the differences, the general recommendation of experts is to avoid reusing cooking oil, opting to dispose of it properly after use. This practice can contribute to the preservation of health and prevent the emergence of problems associated with the ingestion of harmful substances present in reused oil.
What is the best oil for cooking? What to do when ingesting reused oil?
In the search for a healthy diet, the choice of cooking oil can be crucial. Among the options available, olive oil emerges as a popular choice, being widely recognized for its potential health benefits. Studies indicate that regular consumption of olive oil, especially extra virgin olive oil, is associated with a reduced risk of heart disease, stroke and various types of cancer, in addition to contributing to cognition and reducing the risk of type 2 diabetes.
On the other hand, coconut oil, despite its recent popularity, is subject to controversy. Its high concentration of saturated fats has sparked debate about its true health benefits, with some studies suggesting it may increase the risk of cardiovascular disease.
Canola oil appears as an interesting alternative, as it has a low content of saturated fats and is rich in unsaturated fatty acids, which can contribute to reducing total cholesterol and improving insulin sensitivity.
According to experts such as nutritionist Elton Bicalho, canola and soybean oils are best suited for frying processes due to their higher melting points, which makes them more stable at high temperatures.
However, the practice of reusing cooking oil after the frying process is strongly discouraged by experts due to the health risks associated with this practice. Consuming repurposed oil can lead to the ingestion of harmful substances such as acrolein, which can cause a range of health problems, from gastrointestinal symptoms to the development of chronic diseases.
For those who choose to reuse the oil, experts recommend consuming foods rich in fiber to help eliminate harmful substances from the body. Furthermore, it is essential to correctly dispose of used oil, avoiding dumping it into the public sewage system and opting for companies specialized in waste collection.
In short, the choice of cooking oil must be made taking into account not only the flavor and versatility, but also the potential impacts on health, always looking for the option that best suits individual needs and the objectives of a balanced diet.
Source: Guia Muriaé, with information from Globo
