Reusing Cooking Oil Ups Blood Pressure
 (NY, Reuters Health, 12/26/03)

When Dr. Federico Soriguer of the Hospital Civil Plaza in Malaga, Spain, and colleagues, tested oil samples obtained from the kitchens of 538 adults, the researchers found that the higher the concentration of polymers and polar compounds in the oil, the greater the likelihood that the subject had high blood pressure. Polymers and polar compounds form when cooking oil degrades, especially when the oil is re-heated. The scientists noted that the risk was reduced for subjects whose blood contained high levels of fats found in olive oil, but was increased for people who consumed foods cooked in sunflower oil. These findings suggest that cooking oil should not be used multiple times and that olive oil is preferable for cooking.