Every day, many home and foodservice cooks regularly reuse cooking oil to fry food. But a new study performed at the University of Illinois suggests that the practice may be hazardous to women’s health. 

Repeatedly heating cooking oil causes triglycerides in the oil to break apart, oxidizing free fatty acids and thereby releasing acrolein, a toxic chemical possessing carcinogenic properties. While scientists have known for some time that thermally abused oil contains acrolein and that it may be linked with certain health problems, a team of researchers at the University of Illinois has discovered that the chemical compounds in reheated oil may trigger toxicological effects that promote the proliferation of breast cancer cells. Read the complete article http://www.ift.org/

 Oil is a very essential part in cooking. Restaurants and other food outlets, often reuse oil multiple times before replacing it with fresh oil in the frying vats. The repeated reheating of cooking oil changes its composition and releases toxic chemicals which are and potentially carcinogenic.Ideally oil once used for deep frying should not be used again. Considering this potential hazard of reusing oil, this article aims to increase general public awareness regarding the health risks associated with reuse of oil.  Some of the ownership of stopping this also lies with the customers to stay vigilant and report any issues to FSSAI on their hotline number 1800112100 . To stay updated with what is going on in the world of Food Safety follow us on FB @foodsafetywork