Abstract
It has been a regular practice to repeatedly heat the cooking oil and consume it without knowing the harmful effects of such. The procedure to use repeatedly heated cooking oil is aimed to curb the cost of expenses. Heating results is the formation of free reactive oxygen species (ROS) which is responsible for the oxidative stress and damage to various organs in the body. The present review article discusses the harmful events occurring due to consumption of repeated heating of edible oil. A strong message is aimed to generate public awareness of the deleterious effects of consumption of heated edible oil which may help in curbing hypertension and atherosclerosis.
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