Nutrition experts have warned Nigerians against the practice of reusing vegetable oil while cooking, noting that it has a serious negative impact on health.
According to experts, the reuse of vegetable oil – a common practice in homes and also among street vendors – contributes to the increased incidence of cancer and other non-communicable diseases.
Nutritionists pointed out that blackened oils reused for frying or cooking foods already contain free radicals which are not good for the body.
Talk with PUNCH HealthWise in separate interviews, the experts, Professors Johnson Agbede and Simeon Achinewhu, said continued use of blackened vegetable oil poses a health hazard.
Speaking, Agbede, professor of agricultural biochemistry and nutrition, said, âWhen people keep using recycled oil for frying to generate more profit, it becomes dark and unhealthy.
âSuch an oil should not be reused as it can lead to the production of free radicals, if consumed; and these free radicals can predispose the consumer to diseases in the future.
Explaining further, Agbede said, âThe moment you use overused frying oil you know it’s getting thinner and thinner.
âThe thing you use it to fry will absorb more of that oil and the food will be oily. So, for a consumer, it is dangerous.
âIt will predispose that person to the risk of heart disease. The person will also be predisposed to high cholesterol.
âTo a layman, there is what we call good and bad cholesterol. Bad cholesterol is the one that contains very little lipoproteins, while good cholesterol contains high density lipoproteins.
âWhat this means is that there is more protein in this oil and if the oil is bad it will have more cholesterol in food than high density lipoprotein.
âSo a person who consumes such foods will be at higher risk for heart disease, high blood pressure, obesity and other conditions.
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