How to safely reuse cooking oil without endangering your health

In a world where the cost of living is soaring, stretching every drop of cooking oil might seem like a clever way to save pennies.

However, Dr Priyanka Sehrawat, an AIIMS-trained neurologist, warns that this frugal habit could carry a devastating price tag for your health.

In a recent update shared on 23 February, she explained that repeatedly heating oil causes it to break down, transforming a kitchen staple into a cocktail of toxins.

The risks are far from minor. When oil is subjected to high temperatures over and over, it releases free radicals and trans fats.

Dr Sehrawat noted, “Reheating oil repeatedly is a major risk factor for cancer.” She pointed to a worrying survey from a fast-food outlet where oil had turned completely black—a clear indicator of chemical degradation.

“When you reheat oil - no matter what kind of oil it is - after making deep-fried items and using it again for frying, heating it repeatedly releases carcinogenic compounds,” she cautioned.

Beyond the cancer risk, these degraded oils can clog your arteries and spike "bad" cholesterol. Dr Sehrawat highlighted that these toxins “significantly increase cardiovascular risk factors and the risk of a heart attack.”

To stay safe without being wasteful, she suggests a compromise. If you have deep-fried food once, you can strain the oil and use it for light tempering within two days.

However, she is adamant that it must never face the high heat of deep-frying again. Prioritising your long-term wellbeing is worth far more than the price of a fresh bottle of oil.

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.