Food Tech Expert Warns Of Catastrophic Health Risks From Reused Cooking Oil

Dr Rania Ibrahim, professor of oils and fats at Egypt's Food Technology Research Institute, has issued a stark warning about the reuse of used cooking oil. Speaking in a phone-in interview on the programme "Hadith Al-Qahira" with presenter Karima Awad, she explained that repeatedly heating oil generates harmful chemical compounds that cannot be removed no matter what treatment processes the oil undergoes.

The "Golden Colour" DeceptionDr Rania noted that some unlicensed operators add chemical substances to used oil to restore its bright golden colour, warning that this practice does not make the oil fit for human consumption again — it actually doubles its health risks.

How To Spot Spoiled Oil

The oils and fats professor advised consumers to buy only from trusted sources and to avoid entirely "loose" or unbranded oil of unknown origin, outlining three key warning signs of spoilage:

• Smell: A sharp or unfamiliar odour (rancidity).
• Texture: A noticeable increase in the oil's viscosity and heaviness.
• Appearance: Impurities or stagnant sediment settled at the bottom of the container.

The Health Cost Of Using Recycled Oil

The doctor warned that oil recycled in unlicensed backstreet workshops carries serious health risks due to the build-up of toxins, most notably:

1. Destruction of kidney function.
2. Heart and artery disease.
3. Elevated levels of harmful cholesterol.
4. Weakened immune system.
5. Acute digestive disorders.

She concluded by stressing that a simple visual check of the oil — its smell and viscosity — is the first line of defence in protecting family health.