Experts warn against using cooking oil that causes cancer, but unfortunately it seems like every household is making this mistake.

No matter how much you want to save, the end result is always a lot of leftover cooking oil in the pan. What do you do with it?

Many people will keep it for later use. We often call it reusing cooking oil or re-frying cooking oil many times.

That is the truth. Even though you hear the radio and newspapers constantly reminding you not to reuse cooking oil for health benefits, to prevent cancer... However, there are certainly still many people who think that cooking oil that has been fried does not turn black, so it is okay to eat it forever, and then you will die from waste before dying of cancer...

Those refrains keep coming up when you are about to advise someone to change their cooking oil habits. Do you know that eating habits cause illness not only for you but also for countless loved ones? That is your parents, your husband/wife, your beloved children… Illness from the kitchen can reach every member of the family through such seemingly small habits. As the person who takes care of every meal for the family, do you feel sorry?

Using cooking oil for frying many times – Eating habits that cause cancer

Associate Professor, Dr. Tran Dinh Toan (Director of the Institute of Clinical Nutrition) said that using oil to fry food at high temperatures many times will cause the oil to oxidize, creating substances that are not good for health. The vitamin A and E content in this type of oil is destroyed. Not to mention, the taste of dishes using this type of oil does not guarantee the flavor.

"Even when frying for the first time, the amount of oil will still have the smell of old food, affecting the new dish," the expert affirmed.

Scientists from the University of Illinois (USA) have researched and argued that cooking oil heated many times will decompose triglycerides, leading to the oxidation of free fatty acids and the release of a toxic carcinogen called acrolein.

In addition to using cooking oil for frying many times, it no longer has the same nutritional value as before, the vitamins in the oil are now destroyed, the expert commented: "After frying for the first time, that type of oil even has a burnt smell. If you continue to use it, it will make the food lose its delicious flavor and become a source of cancer . "

Experts emphasize that many people think that cooking oil that has been fried but has no residue or is burnt black is okay. In fact, the residue left after frying food for the first time is extremely dangerous, invisible to the naked eye. This is the agent that causes diseases in humans, especially cancer, while many Vietnamese people think it is safe because they cannot see the residue.

How to use cooking oil economically and avoid the risk of cancer?

Experts advise that when cooking, we should pay attention to the amount of frying oil, need to know how to use enough, not just pour it all over and have a lot left over to use next time.

Also, if you have used the oil once for frying, you can reuse it once more if you are sure that the oil is hot enough and has not started smoking. Once the oil is hot and has passed the smoking point, pour it out.

The oil in use passes its smoke point when you turn the heat up too high, the oil will smoke very quickly, the smoke contains acreolin which irritates the eyes.

This oil should be thrown away and never used again. Each type of oil has a different smoke point, such as sunflower oil at 246 degrees Celsius, soybean oil at 241 degrees Celsius, Canala 238 degrees Celsius, olive oil 190 degrees Celsius...

If you really want to use the cooking oil for frying next time, in addition to making sure the oil has not smoked, you need to filter all the particles or food residue out of the oil, store it in a sealed container. Close the bottle tightly, store it in a closed cabinet, wrap it in aluminum foil, and limit light from entering.

However, this is only in case of emergency. The best way is to use a moderate amount of oil for each cooking, not too much, not too little to avoid waste, not regret pouring it away, both protecting health and preventing cancer to the maximum!