The harmful effects of consumption of repeatedly heated edible oils: A short review

S. K. Ku, M. S. Muhamad Ruhaifi, S. S. Fatin, M. Saffana, K. Taty Anna, S. Das*, J. Kamsiah

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

11 Citations (Scopus)

Abstract

It has been a regular practice to repeatedly heat the cooking oil and consume it without knowing the harmful effects of such. The procedure to use repeatedly heated cooking oil is aimed lo curb the cost of expenses. Heating results is the formation of free reactive oxygen species (ROS) which is responsible for the oxidative stress and damage to various organs in the body. The present review article discusses the harmful events occurring due to consumption of repeated heating of edible oil. A strong message is aimed to generate public awareness of the deleterious effects of consumption of heated edible oil which may help in curbing hypertension and atherosclerosis.

Original languageEnglish
Pages (from-to)217-221
Number of pages5
JournalClinica Terapeutica
Volume165
Issue number4
DOIs
Publication statusPublished - 2014
Externally publishedYes

Keywords

  • Anatomy
  • Atherosclerosis
  • Cooking oil
  • Effect
  • Heating
  • Hypertension
  • Organs

ASJC Scopus subject areas

  • Medicine(all)

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