Thursday, 14 Dec 2017

Bangla Version

Reuse of oil in food items posing serious health risk

No icon Country wide health

Health Desk--20 June 2017: Edible oil is frequently used in food items made in restaurants and road-side shops across the country but reusing the same oil again can lead to health problems, according to health experts.

Food items made with stale edible oil can create diseases like stomach ulcer, kidney and liver complications, acidity, heart disease and cancer, they added.

Many restaurants and roadside shops in the capital and elsewhere across the country are reusing edible oil to prepare foods and consuming such foods leads to various health complications, experts opined.

Different types of fried food items, which are very popular during Ramadan, such as beguni, piyaju, pakora, chhola, jilapi, kebab, grilled and smoked foods, halim, bundia, potato chop, chicken-roast and other fried items, are widely prepared using stale edible oils.

Prof Dr Iqbal Rauf Mamun, member of Bangladesh Food Safety Authority, said that when edible oil is heated continuously oil oxidation is produced, which creates unsaturated fatty acid.

Aldehydes and carboxylic acid are produced in the oil after heating the used oil, he said.

Prof Iqbal advised consumers to avoid the food items made with reused edible oil as they cause serious health risks. 

 

Courtesy: The Daily Sun