3 types of cooking oil that are 'extremely harmful to health' but many people still use them without care

There are types of cooking oil that pose many potential risks of harm, seriously affecting health, and many people still use them without knowing it.

Reusable cooking oil

When cooking oil is heated at high temperatures, especially repeatedly, it will decompose and produce toxic substances such as aldehyde and acrylamide. These substances can cause cancer and irritate the lining of the digestive and respiratory tracts. Cooking oil that is fried repeatedly will also produce free radicals and trans fats. These substances increase bad cholesterol (LDL) and reduce good cholesterol (HDL), causing atherosclerosis and increasing the risk of cardiovascular disease.

Additionally, free radicals in used cooking oil can cause inflammation and cell damage, contributing to the development of chronic diseases such as arthritis, diabetes, and Alzheimer's. Used cooking oil can also cause indigestion, bloating, heartburn, and other digestive problems.

The vitamins and antioxidants in cooking oil will be destroyed when heated repeatedly, reducing the nutritional value of food. To ensure safety, you should minimize frying with old oil and replace it with new oil regularly.

Many cooking oils are unhealthy, but many people still use them every day. (Photo: Getty Images)

Self-extracted cooking oil, not hygienic

When it comes to homemade oils, many people immediately think of “pure,” additive-free, and incredibly healthy products. However, the truth is not that simple. Studies have shown that not all homemade oils are safe.

Some self-extracted oil samples have been found to contain toxic substances such as benzopyrene, acid value and aflatoxin exceeding the permitted level. The cause of this problem comes from the unsanitary production process. Many small-scale self-extracted oil production facilities of unknown origin often use old equipment that is not cleaned regularly. This leads to the oil being mixed with impurities, residue, even mold and aflatoxin.

Cooking oil has been left for too long

Many people often have the habit of buying cooking oil in bulk or in barrels to save money and reduce shopping. However, storing too much cooking oil in the house poses significant health risks. Cooking oil stored for a long time will gradually lose vitamins and antioxidants that are beneficial to health.

When exposed to air, cooking oil begins to oxidize, producing peroxides. This process is more intense in places with high temperatures and strong light. In addition, oil left for a long time is also at risk of mold contamination, producing aflatoxin - an extremely dangerous carcinogen.

To ensure health safety, you should use up the entire bottle of cooking oil within 3 months of opening the lid. After this time, the quality of the oil will decrease significantly and should not be continued to be used.

When cooking oil is heated beyond its smoke point, oxidation occurs vigorously. This leads to the formation of toxic substances such as aldehydes, peroxides and polymer compounds. These substances not only reduce the quality of the dish but are also dangerous carcinogens. To protect the health of yourself and your family, pay attention to the temperature when cooking with oil.

Correspondent THU PHUONG (VOV.VN)

Source: https://vtcnews.vn/3-loai-dau-an-cuc-hai-suc-khoe-nhung-nhieu-nguoi-van-vo-tu-dung-ar906525.html