Visakhapatnam: A research paper published in the International Science and Investigation Journal has found that vegetables oils carry high amount of omega-6 polyunsaturated fats, which on excess heating changes its cell membrane structure and can contribute to increased inflammation and the incidence of cancer.
Though the National Institute of Nutrition has given details of fatty acids and other constituents present in edible oils, including vegetable ones, in its recently-released Indian Food Composition Tables, it did not throw light on the ill-effects of the oils, if heated at high temperature or reused.
Some UK-based scientists also claim that excess heating of some vegetable oils release high concentrations of chemicals called aldehydes, which is linked to illnesses, including cancer, heart disease and dementia. All cooking oils produce the particles, but vegetable oil is the most dangerous.
Studies published in international science journals and research by some biochemistry professors reveal that vegetable oils release harmful chemicals, even carcinogens, when used for deep fry or reused.
Nutrition scientists, biochemistry professors and oncologists agreed that excess heating of vegetable oils and multiple use release carcinogens and long exposure to these elements may cause cancer.
National Institute of Nutrition scientist Dr Sudarshan Rao said, “Laboratory research shows that oils get unstable at high temperature and release cancer-causing chemicals — polycyclic aromatic hydrocarbons. Multiple use and deep frying food are harmful.”
Andhra University Biochemistry professor T. Raghava Rao also said, “The oils, which get easily unstable like vegetable oils, release unexpected hydrocarbons which have been found as carcinogens.”
Renowned oncologist Dr Murali Krishna opined that claiming that all vegetable oils are harmful and release carcinogens would be a flat claim.
