A recent study revealed that the misuse and re-heating of oils more than once produced chemical compounds classified as toxic and carcinogenic.
A study of researchers in food science at the University of Illinois, USA, reached that conclusion through experiments on mice.
In the early stages of the trials, a group of mice were fed non-heated soybean oil, while another group was fed high-temperature oils for 16 weeks.
The research team injected the mice into two groups to simulate the spread of cancer cells. Twenty days later, researchers found that rats that consumed the reheated oils caused gene changes and stimulated the development of their cancer cells by about four times.
Scientists linked these toxic compounds with another set of chronic diseases including atherosclerosis, heart disease.
The results of the study prompted researchers to express concerns about survivors of cancer, especially that a bad diet may activate their sleeping cancer cells.