Experts warn of the dangers associated with reusing oil used in frying, reinforcing that this action can lead to the development of highly harmful substances.
The process of heating the oil to high temperatures during frying changes its chemical composition. When reused, it reaches the point of decomposition, releasing free radicals and non-volatile substances.
These components are harmful because they can damage the body’s cells, increasing the risk of chronic diseases such as cancer, cardiovascular problems and other health conditions.
One of the main toxic compounds formed is acrolein, which can cause unpleasant symptoms such as headache, nausea, vomiting and diarrhea.
Furthermore, it contributes to an increased risk of cancer and inflammatory bowel diseases. Another harmful effect of reused oil is the formation of trans fatty acids, known for their contribution to the increase in bad cholesterol (LDL) and triglycerides, significantly increasing the risk of heart disease.
