Cooking Oils & Acrylamide
- Rayki Goh, MSc
- Apr 9
- 3 min read
Dear food people,
Proper nutrition is the foundation of a sustainable lifestyle and the key to lasting good health. As both a science and an art, mastering nutrition allows you to achieve natural weight loss with minimal effort. In this series of articles, we explore vital health and nutrition facts that are commonly overlooked in modern times, offering practical insights to help you effortlessly improve your well-being. Our goal is to help you understand how nutrition works and how to incorporate simple health hacks for a better lifestyle.
As the old saying goes, you are what you eat.
Now, let’s get to it~
COOKING OILS
When it comes to cooking oils, understanding their properties and how they change with use is crucial for maintaining both flavour and health. Scientific studies have shown that reusing cooking oil can have significant impacts on both the calorie content of your food and its safety.
When oil is heated, it undergoes a series of chemical changes. Repeated heating breaks down the oil's fatty acids and can produce harmful compounds such as acrylamide and aldehydes. Acrylamide, for instance, is a substance that has been linked to cancer in animal studies. Additionally, the breakdown of fatty acids increases the oil's caloric density because the oil becomes more concentrated in these compounds. This means that not only is reused oil potentially harmful, but it can also make your food more calorie-dense than fresh oil.
Fresh oil, on the other hand, maintains its chemical stability and nutritional profile better than oil that has been used multiple times. By using fresh oil each time you cook, you can help ensure that your food remains healthier and that you avoid the negative effects of the oil's degradation. Moreover, limiting deep frying or using alternative cooking methods can further reduce your exposure to these harmful compounds.
Understanding the impact of using fresh oil in cooking reveals that it's not just about flavour—it's also about maintaining your health. Each time you cook with fresh oil, you ensure that your food retains its quality, free from the harmful compounds that can accumulate with repeated use.
So, the next time you consider deep frying, remember that by choosing fresh oil, you're not only enhancing the taste but also supporting your overall well-being.
3 Simple Health Hacks for a Better Lifestyle:
Use Fresh Oil for Each Cooking Session: Avoid reusing cooking oil, as repeated heating can break down its fatty acids and produce harmful compounds like acrylamide. Using fresh oil ensures that your food is healthier and free from these potentially dangerous substances.
Limit Deep Frying: Deep frying can significantly increase your exposure to harmful compounds formed during the breakdown of oil. Opt for alternative cooking methods like baking, grilling, or steaming to maintain a lower calorie intake and reduce health risks.
Choose Oils with High Smoke Points: Select oils with high smoke points, such as avocado or sunflower oil, as they are more stable at higher temperatures. This stability helps preserve the nutritional value of your food and reduces the formation of harmful compounds.
The information provided in our articles is for educational and entertainment purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified healthcare provider with any questions you may have regarding a medical condition. The content on our website, including articles, is not meant to endorse or promote any specific medical treatments, products, or procedures. The information provided is based on general knowledge and research at the time of writing. Medical practices and knowledge are constantly evolving, and what may have been accurate at the time of publication may not be current or applicable today.
