What happens to oil on repeated heating?

Food has always been closely linked with culture, tradition, and social life and in Kashmir, evenings are often incomplete without samosa, pakora, nadermonje, tilekare, fried fish, fried chicken, paratha (tilechoute), or even snacks like French fries and potato chips. These delicacies are not just food items but part of our shared heritage, relished by families during festivals, marriages, picnics, and social gatherings. For the younger generation, especially those between 10–20 years, such foods are almost a daily routine. But behind the crisp taste and golden colour of these favourites lies a silent danger – the repeated use of frying cooking oils by restaurants, street vendors, and roadside eateries.

The reuse of edible oil is driven by economics ,as it is one of the biggest recurring costs for food businesses. Instead of discarding oil after one or two uses, many eateries filter and reuse it multiple times to save money. The oils commonly used – soybean, cottonseed, groundnut, palm, and coconut, may endure high heat, but repeated frying gradually destroys their quality.

What Happens to oil on repeated heating? When oil is heated at high temperatures (170–220 °C), it undergoes physical and chemical transformations, colour of oil turns darker and brownish, oil becomes thicker and stickier, Free Fatty Acids (FFA) increase, Total Polar Compounds (TPC) accumulate. Apart from heat, factors like metal traces from utensils, exposure to air and light, presence of salt and water, and even microbial contamination accelerate this deterioration and each reuse makes the oil more toxic.

Scientific research confirms most dangerous by-products of used cooking oil include:

Trans-fats: Block arteries, increase cholesterol, cause heart disease. Acrylamide: A chemical formed in fried starchy foods (like potatoes), linked with cancer.

Peroxides and hydroperoxides: that damage body cells and vital organs. The other health consequences are alarming; digestive problems, liver and kidney enlargement, obesity, growth retardation in children, cardiovascular diseases, and higher cancer risk. Youngsters who frequently consume roadside fried foods are at the greatest risk.

Recognizing the gravity of the issue, the Food Safety and Standards Authority of India (FSSAI) has issued strict rules under the Licensing and Registration of Food Businesses (First Amendment) Regulations, 2017.

TPC Limit: Cooking oil must not be used if TPC exceeds 25%.

No Mixing: Bad oil cannot be topped up with fresh oil to prolong usage. Record Maintenance: Food businesses using more than 50 litres per day must maintain logs of oil purchase, usage, and disposal.

Safe Disposal: Used Cooking Oil (UCO) must be handed over only to agencies authorized by the Food Safety Commissioner.

Violation of these provisions can attract penalties under the Food Safety & Standards Act, 2006.

RUCO (Repurpose Used Cooking Oil), a sustainable solution to prevent unsafe oil from re-entering the food chain, launched by FSSAI . Under RUCO, UCO is collected from food businesses by authorized aggregators. It is converted into biodiesel, soap, oleo-chemicals, and industrial products. This ensures discarded oil is safely utilized instead of being illegally reused. RUCO is not only a food safety initiative but also supports Swachh Bharat Mission, energy security, and environmental protection.

Every restaurant, dhaba, and street vendor must, test frying oils regularly for quality, discard oils when TPC exceeds 25%, maintain daily records of oil usage, hand over used oil to RUCO-authorized collectors, train workers on safe frying practices, display an “Eat Right – Oil Safety” notice to assure consumers.

Food safety is a shared responsibility. While businesses must comply with law, consumers must also stay aware. Check the oil – avoid food fried in dark, thick, or foul-smelling oil. Limit fried foods – especially for children and teenagers. Ask vendors if they follow RUCO disposal practices. Support awareness campaigns like Eat Right India and RUCO. Simple awareness can protect families from long-term health risks.

Kashmir’s love for fried foods is a cultural treasure – whether it is the pakora served on rainy days, nadermonje during weddings, or French fries enjoyed by children after school. But culture should never come at the cost of health. By following FSSAI regulations, adopting RUCO guidelines, and spreading public awareness, we can ensure that our favourite snacks remain safe, tasty, and culturally cherished. After all, food should not only delight the tongue but also safeguard the body. Only when taste, tradition, and safety walk hand in hand can we truly celebrate the richness of Kashmiri cuisine.