To prevent rancidification and ensure the safety of cooking oils, proper storage practices are crucial. Oils should be kept in a cool, dark place, away from heat sources such as stoves, ovens, and direct sunlight. Using airtight containers can further protect oils from exposure to oxygen, which also accelerates oxidation.
New Delhi: Storing cooking oil near a gas stove is highly discouraged due to the increased risk of rancidification, a process that can degrade the oil and lead to the formation of harmful compounds. When oils are exposed to heat, light, and air, they can oxidize and break down, resulting in the production of peroxides and aldehydes. These substances are not only detrimental to the taste and nutritional quality of the oil but also has significant health risks, including an increased chances of cancer when consumed over time.
While interacting with News9Live, Dr. Anil Thakwani, Senior consultant & Oncologist, Sharda Hospital, explained how reusing cooking oil affects the body and cancer risk in a long run. “Rancidification involves the oxidation of unsaturated fats in cooking oils.
When oils are stored in close proximity to a gas stove, they are subjected to frequent temperature fluctuations and direct heat exposure, accelerating the oxidation process. This exposure causes the chemical structure of the oil to change, leading to the formation of free radicals and other oxidative products. These compounds can initiate a chain reaction of lipid peroxidation, fu.
