Vegetable oil can not be heated repeatedly

A new study from the University of Minnesota has revealed that certain polyunsaturated vegetable oils—such as sunflower oil, soybean oil, corn oil, and rapeseed oil—are linked to harmful health effects when heated repeatedly or cooked for extended periods. These oils are high in linoleic acid, a type of omega-6 fatty acid, which can break down under high heat, producing toxic compounds. According to reports from American media, one of these harmful substances is called HNE (4-hydroxy-2-nonenal), which forms when linoleic acid is exposed to heat. Once inside the body, HNE can react with proteins, lipids, and DNA, causing cellular damage. Research has shown that this toxin may contribute to a range of serious health conditions, including heart disease, stroke, Parkinson’s disease, Alzheimer’s disease, liver disorders, and even certain types of cancer. Polyunsaturated fats, commonly found in plant-based oils, are chemically less stable compared to saturated or monounsaturated fats. They tend to degrade quickly when exposed to high temperatures, leading to the formation of harmful byproducts. To reduce exposure, nutrition experts recommend avoiding heating oils until they smoke, not reusing cooking oils, and limiting consumption of fried foods, especially those from fast-food restaurants like French fries and other deep-fried items. By making small changes in how we cook and what we eat, we can significantly lower our risk of long-term health issues associated with these harmful compounds. It's important to be mindful of the oils we use and the way we prepare our meals for better overall health.

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