WHO urges to stay away from these 3 cooking oils if you want to protect your liver

Diet has a huge impact on liver health. In particular, the way you use cooking oil also plays an important role .

Cooking oil is refined from plant or animal sources, exists in liquid form and has a greasy nature when in contact with the skin mucosa in a normal environment. The use of cooking oil in food processing is increasingly popular, becoming indispensable in most kitchens. For the liver, the selection and use of cooking oil is also very important.

The role of cooking oil in liver health

Considering the importance of cooking oil for the liver, it is an essential nutrient in our daily diet, especially for the absorption and utilization of fat-soluble vitamins. In particular, WHO studies have shown that choosing the right cooking oil can also reduce the burden on the liver, helping to protect liver health.

First of all, cooking oil contains a certain proportion of essential fatty acids, such as linoleic acid and linolenic acid… cells to synthesize and secrete bile and lipids. Second, cooking oil also contains some compounds beneficial to the human body such as unsaturated fatty acids, sterols, carotene and antioxidants… reducing the rate of atherosclerosis.

In addition, the correct selection and use of cooking oil can also reduce the burden on the liver. For example, choosing cooking oils that are low in fat, low in cholesterol, and easy to digest and absorb by the human body can reduce the amount of cooking oil in the body, thereby avoiding damage to liver function due to long-term overeating. People should also pay attention to the appropriate amount of cooking oil in their diet, avoid overeating and increasing the burden on the digestive system, so as to protect the health of the liver.

Because the way cooking oil is used has such a big impact on liver health, WHO recommends stopping or staying away from the following 3 types of cooking oil to avoid harming the liver:

1. Cooking oil is used over and over again.

Reusing cooking oil is much more harmful to our health than we think. Not only is it a wrong way to save money, it is also a habit that brings illness to the body, especially to the liver.

Because cooking oil, when used repeatedly, can release toxic chemicals such as acrolein, acrylamide, tetrahydropyran. This is considered one of the important factors causing liver cell damage.

Cooking oil that is used repeatedly for frying is very harmful to the liver and can lead to liver cancer. (Illustration photo).

In addition, fried foods contain a lot of fat and sugar, eating a lot of fried foods for a long time can easily lead to chronic diseases such as obesity, metabolic syndrome, thereby causing liver damage. At the same time, it can also harm blood vessels and increase the risk of cardiovascular disease. Therefore, you should blacklist the types of cooking oil that are fried many times to protect your health.

2. Cooking oil is homemade or extracted at a small workshop

Although home-pressed oil is very cheap, it has certain health risks. This is similar to making our own cooking oils at home.

Because of the risk of using moldy raw materials for self-extraction, the extracted oil is very susceptible to mold contamination, resulting in a decline in oil quality. In addition, if the fermentation tank, oil storage tank and other equipment are not cleaned and disinfected in time during the extraction process, the oil is also susceptible to bacterial contamination.

Meanwhile, small quantities of homemade cooking oil and self-distilled cooking oil in small workshops are prone to hygiene problems , inadequate sterilization, and output quality is not assessed according to official standards. They also have a shorter shelf life or are not clearly labeled, making them easy to consume when expired.

Processed cooking oil often contains substandard benzopyrene due to the quality of input materials or contamination during processing. Long-term use can increase the risk of cancers such as stomach cancer, esophageal cancer, etc.

In addition, because cooking oil is not properly sealed at small factories, during transportation, it is exposed to air, light, and the impact of microorganisms. which will cause the peroxide value to exceed the standard. If used for a long time, it can cause many different diseases such as stomach cancer, liver cancer, cardiovascular disease.

Therefore, it is best not to squeeze or buy cooking oil from small, unreliable establishments. to avoid a large amount of toxic substances entering the body, stimulating liver cell damage, and increasing the risk of cancer.

3. Expired cooking oil

Continuing to use cooking oil even after its expiration date is actually not an uncommon habit. Many people even consider it a good virtue, saving money and avoiding waste. Or many people are too busy or indifferent to care about the expiration date of cooking oil.

Vegetable oils after being stored for a long time often have a hazelnut smell - a sign of rancidity . Because cooking oil contains a component called linoleic acid , after oxidation it can form aldehyde or ketone. If absorbed too much, it will increase the burden on the digestive organs, especially the liver. At the same time, when cooking rancid cooking oil can create smoke containing epoxy propionaldehyde, which can easily cause poisoning if inhaled in large amounts.

In addition to cooking oil that has been left open for too long and gone rancid, expired cooking oil can also be harmful to health because it will produce lipid peroxide. This substance not only has the risk of causing cancer but also damages blood vessels.

Therefore, we should pay attention to storing and using oil at the right time, avoid using expired or poor quality oil.