Cooking Oil Reheated

We were in Tesco Hypermarket when my daughter ran up to show me a can-with-sieve for collecting used oil. If this gadget is in demand, it means it is a popular habit among Malaysians to reuse cooking oil at home. Is it safe to reuse cooking oils?

Reusing cooking oils is a “never” for those who intend to eat healthy. Do not eat foods cooked in oils that have been reheated. This means do not try to “save” at the expense of your health. And at the same time, it is pertinent to avoid of fried foods served in restaurants or fast food joints. Why is this so?

A recent study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when oils such as canola (rapeseed), corn, soybean and sunflower oils are reheated. Eating foods containing HNE has been linked with increased risks of cancer, cardiovascular disease, stroke, Parkinson’s disease, Alzheimer’s disease, and various liver disorders. In the body, HNE reacts with DNA, RNA and proteins affecting basic cellular processes. Cancer always begins at a cellular level.

In May 2005 at a meeting of the American Oil Chemists Society, a study that was presented found that HNE shows up in oils that are reheated in home cooking. Based on the findings of the study, which was conducted at the University of Minnesota, researchers recommended avoiding foods fried in polyunsaturated vegetable oils at home and in restaurants.

At CA Care, we have been giving the advice not to use polyunsaturated oils.