Nutritionist Dr. Daria Rusakova stated that using unrefined oil for frying produces carcinogenic compounds and trans fats, which increases the risk of cancer and cardiovascular disease.
She says: “Unrefined oil contains heat-sensitive components that oxidize and thicken rapidly at temperatures above its smoke point, turning into harmful compounds that begin to burn, releasing smoke and toxic substances. For example, unrefined sunflower oil loses its stability at 170 degrees Celsius. Therefore, health problems may indeed arise when it is used regularly for frying.”
According to her, the accumulation of aldehydes, acrolein, and other toxic substances in this process increases the risk of cancer and negatively affects fat metabolism. Furthermore, toxins formed during oil combustion can accumulate in internal organs and cause chronic inflammation.
She says: "The functions of the digestive system may be affected, and the taste and ease of digestion of food may be affected. It is very important not to reuse the oil, because with each heating the risk of toxic fat formation increases."
The doctor points out that oils rich in polyunsaturated fatty acids, such as soybean oil, canola oil, corn oil, sesame oil, and pumpkin seed oil, are not recommended for frying. She advises using safe alternatives—refined and deodorized oils, such as sunflower oil, olive oil, coconut oil, and peanut oil—that have a high smoke point of 180°C or higher and are free of additives.
