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In many households, restaurants, and street food stalls, frying oil is often reused multiple times to save money and reduce waste. While this practice may seem harmless, scientific evidence suggests otherwise. Repeatedly heating and reusing cooking oils can generate harmful chemicals, including polycyclic aromatic hydrocarbons (PAHs), compounds that have been linked to an increased risk of cancer.
As deep-fried foods continue to be popular worldwide, understanding the hidden dangers associated with reused frying oils has become increasingly important.
