#CookingOil

A recent warning from health experts has highlighted that a widespread kitchen habit—reusing cooking oil for frying—could unknowingly raise cholesterol levels, putting millions at risk of long-term heart disease. While many Thai families reuse their cooking oil as a way to save money and reduce waste, mounting scientific evidence reveals this common practice could be a silent contributor to elevated cholesterol and cardiovascular risk, making it an urgent public health concern.

A recent scientific breakthrough has linked a common fat found in everyday cooking oils to the growth of aggressive forms of breast cancer—specifically, triple-negative breast cancer. But leading researchers caution Thai consumers not to rush to abandon their favorite oils just yet, emphasizing context and the importance of a balanced diet, rather than panic or rash dietary changes. The findings, published by a research team from Weill Cornell Medicine in New York and recently summarized in an article by The Conversation (source), have generated a lively debate across both global medical circles and Thai health forums.