Cooking oil is used to prepare a variety of Indian dishes. We often prepare puris, pakoras, and store the leftover oil for later use. In most households, it's common practice to reuse leftover oil multiple times after cooking. However, this habit can have adverse effects on your health. On the occasion of World Food Safety Day 2024, let's explore the negative impacts of reusing cooking oil.

Reusing oil

Reusing oil, whether it’s ghee, butter, refined oil, or any type commonly used in households, can lead to the production of trans fats. These fats are formed when the oil is heated repeatedly. Consumption of such oil on a daily basis can have negative impacts on your health. 


Consuming foods high in trans-fat increase the risk of heart diseases, like heart attacks, strokes, and paralysis. With busy work schedules, many people opt to dine out frequently. You never know what kind of oil is used at those places and whether they use fresh oil each time or not. Indulging in this habit can significantly increase your susceptibility to heart-related diseases. So, ensure you put in a little more effort and prepare your meals yourself. 

How much oil should you consume?

An appropriate amount of oil is essential for maintaining good health. A daily intake of around 15 ml (equivalent to 3 spoons of oil) is considered safe. However, make sure you use this oil only once. Avoid reusing the same oil multiple times.