Sir,
In commercial settings like restaurants, it's common practice not to discard oil after a single use. Unfortunately, with deep frying, failure to regularly change the oil can lead to the generation of trans fats through repeated reheating, potentially causing inflammation in the body as per health experts.Unhealthy oils can adversely affect mainly heightening the risk of cardiovascular diseases and type 2 diabetes.Repeated heating of oil also leads to the accumulation of visible and invisible granules, altering the oil's composition and introducing neo-formed compounds (NFCs) over time. This process diminishes the oil's nutritional quality.FSSAI lacks regulations or definitions for reused cooking oils, often leading food safety officials to rely on visual cues such as color or appearance. Therefore it's imperative for FSSAI to frame regulations for reused cooking oils.
Dr.Vijaykumar H K
Raichur, Karnataka
