Food safety experts warn against improper cooking and storage of oils

Improper cooking and storage habits regarding cooking oil can lead to oxidation and the creation of harmful compounds. Experts warn that once a bottle of oil is opened, it begins to react with oxygen, light, and heat, potentially degrading its nutritional value even before its official expiration date.

Key signs of degraded oil include a rancid or burnt smell, darkening of color, cloudiness, sediment, or a bitter/astringent taste. According to the American Oil Chemists' Society (AOCS), oxidation is accelerated by exposure to air, high temperatures, sunlight, and metal impurities. The European Food Safety Authority (EFSA) notes that lipid oxidation products can increase oxidative stress in the body.

Regarding specific cooking habits, experts advise against several common practices: - Reusing oil multiple times: Repeated heating increases oxidation products and degrades quality. - Using smoking oil: When oil reaches its smoke point, it begins to decompose rapidly. - Over-frying: Frying foods like tofu until they are dark brown or burnt can create undesirable chemical compounds like acrylamide due to high-heat reactions between proteins and carbohydrates.