Health Experts Warn: Reusing Cooking Oil Can Be More Dangerous Than You Think
Health experts warn against reusing cooking oil due to free radicals causing heart disease, diabetes risks.
Reusing cooking oil, a common practice in many Indian households, may pose serious health risks, say nutrition experts Juhi and Suman Agarwal. With chronic lifestyle diseases on the rise, they urge families to avoid reheating or reusing oil, explaining that repeated heating produces harmful toxins that can affect the body over time.
Clinical nutritionist Juhi Agarwal explains that when oil is reheated, its fatty acids break down, releasing free radicals—highly reactive compounds that can damage cells. “High flame cooking with reused oil releases more free radicals, which you are eventually going to consume,” she warns.
These free radicals can increase LDL cholesterol, triglycerides, and oxidative stress, while triggering inflammation and worsening insulin resistance. Over time, this combination elevates the risk of heart disease, type 2 diabetes, and fatty liver, conditions already prevalent in India.
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Juhi also highlights common kitchen mistakes that exacerbate the danger, such as storing previously used oil in open containers, which accelerates oxidation and free radical production. She adds that mixing fresh oil with used oil or filtering it does not reduce its toxicity. “Filtering only removes food particles, not the harmful compounds still present in the oil,” she explains.
For safer cooking, Juhi recommends using stable oils such as mustard, groundnut, avocado, coconut oil, or ghee. Oils should be stored in sealed containers in cool, dark areas to slow oxidation, and switched every few months to ensure a balanced intake of different fats.
Suman Agarwal reinforces the message, emphasizing that reused oil not only loses nutritional value but also generates toxic chemicals that can harm the gut, heart, and overall health. Together, the experts’ advice is clear: “Never reuse cooking oil.”
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