ICMR warns: Repeated heating of vegetable oils could cause cancer

The Indian Council of Medical Research (ICMR) has issued new guidelines warning against the dangers of repeatedly heating vegetable oils for cooking. According to the guidelines, this practice can lead to the formation of toxic compounds, including trans fats and acrylamides, which are linked to serious health conditions such as cardiovascular disease and cancer. The Institute of Medicine has emphasized that the process of oxidation during heating, especially affecting polyunsaturated fatty acids (PUFAs), results in the production of harmful substances that significantly elevate the risk of chronic diseases.

ICMR, in collaboration with the National Institute of Nutrition, highlights the adverse effects of frequent oil heating on human health. These toxic compounds released during the heating process increase free radicals in the body, potentially leading to chronic diseases and cancers. The guidelines underscore the importance of avoiding repeated heating of cooking oils to mitigate the risks associated with the consumption of such harmful substances.

The guidelines issued by ICMR serve as a crucial reminder of the detrimental health effects of repeatedly heating vegetable oils for cooking purposes. As the process of oxidation during heating generates harmful compounds, including trans fats and acrylamides, individuals are urged to be mindful of their cooking practices to safeguard against the development of serious health conditions such as inflammation, heart disease, and cancer.