8 cooking habits that cause your family to eat twice as many carcinogens

2. Reuse cooking oil several times.

Oil that is reused after frying – known as “reused oil” – is extremely harmful if consumed frequently.

Repeated heating at high temperatures produces pollutants such as acrylamide, heterocyclic amines and polycyclic aromatic hydrocarbons in this oil.

Studies have shown that reusing oil seven times can increase the malondialdehyde content—a byproduct of fat oxidation—by a factor of 30. This compound can cause mutations, damage intestinal cells, harm the nervous system, and even lead to cancer.

3. Excessive salting during cooking

Some people believe that good cooking requires strong spices, so they add a lot of salt to make dishes more flavorful. However, this habit is a double-edged sword.

Consuming salty foods can increase the risk of high blood pressure, stroke, stomach cancer, and osteoporosis.

4. Do not wash the pan between dishes.

To save time, some people simply rinse the pan with water after one dish and use it immediately for the next. However, food residue and oil left on the pan can burn at high temperatures, producing harmful substances like benzo[a]pyrene. Burnt residue can also cause the next dish to cook unevenly and become less safe.

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