KARACHI, Nov 20: In Ramazan, the consumption of edible oils more than doubles. But, the oils are largely used in a manner which may cause cancers in the people who consume food prepared in them.
A given amount of an edible oil should be discarded after being used once or twice. However, due to obvious reasons they are thrown away only after being used many times.
As a result, the oils get decomposed and acrolines, which are carcinogenic, are formed in them. Excessive consumption of vegetables and meats fried in them, therefore, may cause cancers.
According to three faculty members of Karachi University’s food sciences department, in most households and shops one serving of oil is used many times for frying foodstuffs. Dr S. Asad Sayeed, Shahina Naz and Rahmanullah Siddiqui told Dawn the problem was acute in roadside vendors of fried meats, French Fries and the like.
“I don’t know if they ever throw away the oil that’s been used several times,” said Dr Sayeed. “It seems they keep using the same batch over and over again.”
Shahina Naz, the department’s faculty member who has written a book titled “Enzymes and Food”, said: “We have carried out certain tests which show that the values for iodine, peroxide and free fatty acids are all altered owing to this dangerous practice.
“The practice takes all these values beyond the ranges held as standard by both the WHO and FAO. So, what we are saying has been proven in the chemical laboratories, our laboratories.”
The faculty members were of the view that the manufacturers should have certain instructions on their packs. “They should inform the readers how the oils should be used,” said Ms Naz.
“They should specifically ask the consumers to discard the oil after using it for a few times. This will be a service.
“Come to think of it, it will also increase their sales figures. So, it’s in the interest of both the consumers and the manufacturers that this information is carried on the oils’ packings.”
Dr Asad and Mr Siddiqui told Dawn the foodstuffs which were particularly troublesome were the ones with high moisture content. “Meats and vegetables all have high moisture content,” said Mr Siddiqui.
“It follows then that the batch used for frying meats and vegetables should be thrown away after being used two times.”
Turning to another important issue, Dr Asad said the oils should be bought in small quantities. “I say this because the oils get oxidated if they are stored for long periods of time.
“Oxidation creates all kinds of problems, besides making the oils rancid. So it’s always advisable that the oils are bought in small quantities.
“Open a two kilogramme pack, use the oil as quickly as possible. Then open the next pack. This is how the oils should be used.”
The three faculty members were particularly critical of the roadside vendors of pakoras, fried fish etc. They told Dawn that certain vendors actually bought the oils that are discarded by the quality food chains.
“These people get the used oil for as low as Rs20 per kilogramme from the well-known food chains. This already decomposed, and thus “spoilt”, oil is used again and again before being discarded.
“This is how the vendors manage to keep their costs within reasonable limits. And this is how they spread dangerous diseases,” said Dr Asad.
The three faculty members were of the view that the hospitals should keep proper records of the causes of deaths. “Only when proper records are maintained can we hope to find out what’s causing the spread of the various diseases,” said Dr Asad.
KARACHI, Nov 20: In Ramazan, the consumption of edible oils more than doubles. But, the oils are largely used in a manner which may cause cancers in the people who consume food prepared in them.
