How to repurpose cooking oil? (Repeating heat during food preparation) is a common practice both in homes and commercial establishments. Repeated heating of vegetable oil/fat results in Oxidation PUFA, which in turn leads to the production of harmful/toxic compounds thus increasing risk of: Cardiovascular diseases At home level, frying should be done with vegetable oil that has been used before then filtered for curry but no re-frying with the same oil. In addition, such oils should be consumed within a day or two only. Long-term storage “used” oil should be shunned due to its high rate of decomposition.
Trans fatty acids (TFAs) are formed when vegetable cooking oils (e.g., Vanaspati) are hydrogenated. Intake of TFAs may alter blood lipid profiles (dyslipidemia), endothelial dysfunction, insulin sensitivity decreases and it can lead to diabetes, breast cancer, colon cancer There is higher risk for pre-eclampsia and neurological and visual impairment in infants hence foods that contain trans fats like processed foods or baked goods need not be eaten.
Fats are also known as lipids; they enhance the absorption of fat-soluble vitamins (A, D, E and K).
Apart from their vital roles that they play in our bodies fats play an important role in provision of energy, texture and flavor mouthfeel increase diets palatability by giving satiety leading to slow down aging.
Hunger takes place
Avoid using partially hydrogenated fats (vanaspati) as a cooking medium as they contain trans fats and saturated fats. Hydrogenated Fats involves partial hydrogenation of vegetable oils–often referred to as vegetable shortening. This process turns liquid it into solid state because MUFA & PUFA convert into SFA & isomers called trans fatty acids during hydrogenation.
Vanaspati is used as a substitute for ghee or butter in cooking and also in the production of confectionery, snack foods and bakery products. Present evidence indicates that consumption of trans fatty acids increases the risk of developing heart disease and stroke than SFA.
Formation of harmful compounds: Reuse edible oil This can especially happen at high temperatures thereby forming harmful compounds for instance Trans fat, aldehydes and polycyclic aromatic hydrocarbons (PAH). Some of these compounds are harmful to health.
Oxidative stress: Oil that is heated repeatedly can oxidize and produce free radicals. These free radicals lead to oxidative stress within the body, which has connections to inflammation as well as several chronic diseases including neurodegenerative diseases e.g.
Alzheimer’s disease.
Effect on brain health:
Neuroinflammation: Consumption of oxidized fats and trans fats may lead to neuroinflammation, an important mechanism underlying cognitive impairment development, such as neurodegenerative diseases.
Impaired cognitive function: Studies show that a diet rich in trans fats is associated with lower cognitive abilities and higher risk of dementia.
Higher likelihood for stroke: Consumption of degraded oils could cause plaque buildup in arteries raising possibility having a stroke which can have severe consequences on brain functioning.
Nutritional perspective
Nutritional losses: reused its Essential fatty acids and vitamins – two brain nutrients – might be lost from used oils after reuse
Caloric density: Oils used multiple times usually become more calorically dense through uptake into food particles; this can contribute to weight gain associated with risks related to brain health.
Suggestion
Use fresh oils: Whenever possible go for fresh oils so that you minimize your contact with various toxic substances
Choose healthy oils: Use oils like olive or avocado it which have high smoke point and stability at high temperatures.
Monitor Usage: If oil is to be reused, make sure it is used limitedly and kept properly to minimize oxidation.
Using cooking oil over again might seem like a cost-efficient idea but it can be very harmful to brain health. Prioritizing fresh high-quality oils and minimizing the reuse of cooking oils are essential for overall good health, including cognitive function.
