In every household, it has become common to reuse oil left after frying potatoes, pilaf, or meat. Sometimes this may seem economically reasonable, especially for small families and street kitchens. However, medical research and studies on food safety show that such practices pose a serious threat to human health.
Why is reheated oil dangerous?
When oil is reheated to high temperatures, it produces trans fatty acids and harmful substances such as acrolein. Trans fats narrow blood vessels and increase cholesterol, while acrolein can disrupt stomach and liver function. Additionally, reused oil oxidizes quickly, increasing free radicals, which accelerates cell aging and raises the risk of cancer.
Impact on the cardiovascular system
Firstly, repeatedly reheated oil forms oxidized lipids. These substances damage blood vessel walls, increase “bad cholesterol” (LDL), and reduce “good cholesterol” (HDL). As a result, the risk of atherosclerosis, hypertension, heart attack, or stroke increases. Simply put, the heart and blood vessels age faster.
Obesity and metabolic disorders
Fried foods are already high in calories. If they are cooked in reheated oil, metabolic stress is placed on the body. This can lead to insulin resistance, where blood sugar is not processed properly, increasing the risk of obesity and type 2 diabetes.
Risks for the stomach and intestines
Toxic substances such as acrolein and polycyclic aromatic hydrocarbons accumulate in reheated oil. They irritate the gastrointestinal lining, causing chronic gastritis, reflux, or diarrhea. Long-term regular consumption increases the risk of stomach and intestinal tumors.
Economy vs health – which is more important?
Many reuse oil for short-term savings, but in the long term, it leads to high costs for treating heart disease, diabetes, and liver disorders. Therefore, in developed countries, strict rules exist in public catering: oil is not heated above 180°C, used no more than twice, and regularly replaced.
Global and Uzbekistan studies
Studies show that regions with regular consumption of reused oil have higher rates of cardiovascular disease and obesity. In some Indian states, oil was used 4–5 times, and there was a high incidence of stomach cancer. In Uzbekistan, small restaurants and street food vendors also practice repeated oil use, which directly threatens consumers’ health.
Specialist advice
Experts recommend not reusing oil at home, using less oil for frying, and reducing consumption of fried foods when possible. This helps preserve health and significantly lowers the risk of cancer and cardiovascular diseases.
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