Repeated heating of vegetable oils may increase cancer risk: ICMR

The Indian Council of Medical Research (ICMR) has issued new guidelines highlighting the dangers of repeatedly heating vegetable oils. This practice, common in both households and commercial establishments, can lead to the generation of toxic compounds that significantly increase the risk of cardiovascular diseases and cancer. The ICMR, along with the National Institute of Nutrition, released 17 dietary guidelines aimed at helping Indians make informed food choices to maintain good health and prevent malnutrition.

The guidelines emphasize that repeatedly heating vegetable oils results in the oxidation of polyunsaturated fatty acids (PUFA), producing harmful substances such as trans fats and free radicals. Trans fats are particularly dangerous as they are linked to an increased risk of heart disease. Additionally, reheated oil can release acrylamide and aldehydes, which are associated with cancer and other chronic diseases. To mitigate these risks, the ICMR recommends using vegetable oil only once for frying and then filtering it for curry preparations, consuming it within a day or two.