Is your cooking oil damaging your liver? Repeated reheating is dangerous.

News Topical, Digital Desk : Mustard, peanut, or sunflower oil are often used in our kitchens for tempering and frying. A meal in an Indian home seems incomplete without them. But have you ever considered that these daily oils could be taking a toll on your liver health?  Yes, recent research suggests that excessive and improper use of these oils can lead to serious liver diseases. Let's understand how.

What are seed oils?

Seed oils are oils extracted from plant seeds. These include mustard oil, sunflower oil, peanut oil, and soybean oil. They are rich in omega-6 fatty acids. While essential for the body, problems arise when the amount of omega-6 in our diet exceeds that of omega-3.

Their effect on the liver

The liver metabolizes fat and regulates cholesterol in our bodies. When we eat too much refined seed oil or fried food, fat accumulates in the liver cells. This increases the risk of fatty liver disease. 

Reheated oil is a big danger

We often reheat the oil left in the pan, which is extremely harmful. Repeatedly heating the oil at high temperatures creates toxic compounds like aldehydes and oxidized fats.

Since the liver is responsible for detoxifying the body, these toxins directly impact the liver's function and structure. Street food and fried snacks often use this type of recycled oil, which can cause liver inflammation and metabolic disturbances.

An increased amount of omega-6 in the diet and a lack of omega-3 can increase inflammation in the body, which is linked to problems like obesity, insulin resistance and fatty liver.

Should you change the oil?

This doesn't mean you should completely avoid mustard or peanut oil, but  using cold-pressed oil in limited quantities may be safe. The real problem is excessive oil consumption, repeated heating, and a diet high in refined carbohydrates. Therefore, to protect your liver, be careful with your oil use, avoid fried foods, and avoid reheated oil.

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