Research & Studies

Understanding the Health Dangers of Repeated Frying in Restaurants

Our Researches

Professor Oren Fruchte
Director of the Pulmonary Division of the Wolfson Medical Center.
"Beyond Oil's innovative solution makes a huge contribution to humanity in the medical field, reducing morbidity and mortality from cancers caused by exposure to frying fumes, thereby making a great contribution to improving the general health of the population"
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Portrait of Prof. Nissim Garti
Professor Nissim Garti
The Hebrew University of Jerusalem
"I am confident in concluding that adopting Beyond Oil’s innovative solution will enable restaurants, food producers, and other food manufacturers to offer safer and healthier food to their customers, reducing the risk of severe diseases and improving the general health of the population." ​
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Prof. Sarel Halahmi
Head of Urology Department Bnei Zion Medical Center
“As the head of the urology department at the hospital and a professor with many years of experience in the field, I have dedicated significant research to understanding the impacts of bladder cancer, chronic kidney disease, and infertility. Through my studies, I have become acutely aware of the extensive medical literature highlighting the direct harm caused by consuming fried foods, particularly when cooked in repeatedly used oil. This is a global problem that health organizations around the world must address to protect the public. I recommend that health authorities worldwide test and adopt Beyond Oil’s technology and collaborate on joint studies to make the use of Beyond Oil mandatory in every fryer globally.Implementing these findings and recognizing the need to use Beyond Oil’s filter powder as part of a preventive medicine approach will benefit the public and reduce morbidity for millions of people worldwide.”
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Health Risks of Consuming Fried Foods

A detailed exploration into how foods prepared with oils reused multiple times in restaurants pose significant cancer risks to diners, emphasizing the need for consumer awareness and industry change.

Study Links Long-Term Consumption Of Reused Deep-Fried Oil With Increased Neurodegeneration

A new study found higher levels of neurodegeneration in rats that consumed reused deep-fried cooking oils and their offspring compared to rats on a normal diet. Deep frying, which involves completely submerging food in hot oil, is a common method of food preparation around the world.

American Society for Biochemistry and Molecular Biology
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Cancer Risk from Repeatedly Heated Cooking Oils

Delving into the dangerous transformation of cooking oils under repeated heating, this critical review links these physicochemical changes to an increased risk of various cancers. The researchers advocate for stringent regulations on cooking oil reuse to protect public health.

By Kumar Ganesan, Kumeshini Sukalingam, & Baojun Xu (2017)
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Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers

A critical review of over 100 researches, addresses the health concerns associated with repeatedly heated cooking oils (RCO). The review compiles evidence showing that consumption and exposure to RCO fumes are linked to genotoxic, mutagenic, and tumorogenic activities, increasing the risk for various cancers including lung, colorectal, breast, and prostate cancers.

European Journal of Lipid Science and Technology (September 2023)
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Deep frying cooking oils promote the high risk of metastases in the breast

A critical review examining the biochemical pathways through which degraded components of deep frying oils contribute to the proliferation and spread of cancer cells, this review underscores the stark connection between such dietary practices in restaurants and the aggressiveness of breast cancer.

By Kumar Ganesan (October 2020)
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Acrylamide in Frying Oil: A Danger to Pregnant Women

This research uncovers the alarming levels of acrylamide that pregnant women are exposed to through foods like French fries, cooked in reused oils. Detailing how acrylamide, a known carcinogen, poses significant health risks to both the mother and the developing fetus.

By Pekmezci H & Basaran B, Food Science & Nutrition (27 Nov 2023)
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Study Links Long-Term Consumption Of Reused Deep-Fried Oil With Increased Neurodegeneration

A new study found higher levels of neurodegeneration in rats that consumed reused deep-fried cooking oils and their offspring compared to rats on a normal diet. Deep frying, which involves completely submerging food in hot oil, is a common method of food preparation around the world.

American Society for Biochemistry and Molecular Biology

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

Cancer Risk from Repeatedly Heated Cooking Oils

Delving into the dangerous transformation of cooking oils under repeated heating, this critical review links these physicochemical changes to an increased risk of various cancers. The researchers advocate for stringent regulations on cooking oil reuse to protect public health.

By Kumar Ganesan, Kumeshini Sukalingam, & Baojun Xu (2017)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers

A critical review of over 100 researches, addresses the health concerns associated with repeatedly heated cooking oils (RCO). The review compiles evidence showing that consumption and exposure to RCO fumes are linked to genotoxic, mutagenic, and tumorogenic activities, increasing the risk for various cancers including lung, colorectal, breast, and prostate cancers.

European Journal of Lipid Science and Technology (September 2023)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

Deep frying cooking oils promote the high risk of metastases in the breast

A critical review examining the biochemical pathways through which degraded components of deep frying oils contribute to the proliferation and spread of cancer cells, this review underscores the stark connection between such dietary practices in restaurants and the aggressiveness of breast cancer.

By Kumar Ganesan (October 2020)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

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Health Risks from Kitchen Fumes to Workers

Highlighting the often-overlooked dangers kitchen workers face from inhaling toxic fumes generated by frying with reused oils.

Lung Cancer and Respiratory Diseases from PAHs in Kitchen Air

This research into the emissions of polycyclic aromatic hydrocarbons (PAHs) during deep frying processes reveals a significant health threat, demonstrating a direct correlation between PAH exposure and an increased risk of lung cancer and other respiratory conditions among kitchen staff. It advocates for the critical implementation of effective kitchen ventilation systems to combat these toxic air pollutants.

Environmental Science and Pollution Research (June 2015)
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Immediate Impact of Cooking Fumes on Lung Function

This study demonstrates the direct, negative impact of short-term exposure to cooking fumes on the lung function of kitchen staff, emphasizing the occupational health risks in culinary settings. It underlines the necessity for comprehensive workplace safety standards and effective fume extraction systems to safeguard workers' health.

By J Occup Med Toxico (2009)
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Chronic Bronchitis and Cooking Oil Fumes Exposure

Focusing on nonsmoking women, this research establishes a clear link between chronic exposure to cooking oil fumes and a higher incidence of chronic bronchitis. It sheds light on significant environmental health risks prevalent in kitchen environments and calls for immediate action to improve air quality and worker safety.

BMC Public Health volume 18 (2018)
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Indoor Air Pollution from Cooking Oil Droplets

Through analyzing how oil droplets from cooking contribute significantly to indoor air pollution, this study emphasizes the necessity for improved ventilation and air quality management in kitchens. It discusses the broader implications of such pollution on the health of kitchen workers and underscores the importance of adopting better air purification strategies.

By Dr. Ananya Mandal, MD (Nov 19, 2017)
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Lung Cancer and Respiratory Diseases from PAHs in Kitchen Air

This research into the emissions of polycyclic aromatic hydrocarbons (PAHs) during deep frying processes reveals a significant health threat, demonstrating a direct correlation between PAH exposure and an increased risk of lung cancer and other respiratory conditions among kitchen staff. It advocates for the critical implementation of effective kitchen ventilation systems to combat these toxic air pollutants.

Environmental Science and Pollution Research (June 2015)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

Immediate Impact of Cooking Fumes on Lung Function

This study demonstrates the direct, negative impact of short-term exposure to cooking fumes on the lung function of kitchen staff, emphasizing the occupational health risks in culinary settings. It underlines the necessity for comprehensive workplace safety standards and effective fume extraction systems to safeguard workers' health.

By J Occup Med Toxico (2009)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

Chronic Bronchitis and Cooking Oil Fumes Exposure

Focusing on nonsmoking women, this research establishes a clear link between chronic exposure to cooking oil fumes and a higher incidence of chronic bronchitis. It sheds light on significant environmental health risks prevalent in kitchen environments and calls for immediate action to improve air quality and worker safety.

BMC Public Health volume 18 (2018)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

Indoor Air Pollution from Cooking Oil Droplets

Through analyzing how oil droplets from cooking contribute significantly to indoor air pollution, this study emphasizes the necessity for improved ventilation and air quality management in kitchens. It discusses the broader implications of such pollution on the health of kitchen workers and underscores the importance of adopting better air purification strategies.

By Dr. Ananya Mandal, MD (Nov 19, 2017)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

The Health Consequences of Acrylamide in Our Diet

Examining the health impacts of acrylamide, particularly from fried foods, highlighting its links to increased cancer risks

What is Acrylamide and Why Is It a Potential Cancer Risk?

This study delves into the significant health concerns surrounding acrylamide, a chemical compound that forms in certain foods during cooking processes like frying, baking, and roasting at high temperatures. Highlighting the research conducted by the EFSA's Panel on Contaminants in the Food Chain, it reaffirms the potential risks acrylamide poses in increasing the likelihood of cancer among consumers of all age groups.

By EFSA (4 June 2015)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

EFSA Reevaluation Highlights Acrylamide's Genotoxicity and Cancer Links

The European Food Safety Authority (EFSA) revisited the evidence on acrylamide's genotoxicity, analyzing both genotoxic and non-genotoxic pathways to its carcinogenicity. This comprehensive review, incorporating recent studies, underscores the clastogenic and mutagenic properties of acrylamide and its metabolite glycidamide, further solidifying the substance's association with cancer risks.

By EFSA Journal (5 May 2022)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

What is Acrylamide and Why Is It a Potential Cancer Risk?

This study delves into the significant health concerns surrounding acrylamide, a chemical compound that forms in certain foods during cooking processes like frying, baking, and roasting at high temperatures. Highlighting the research conducted by the EFSA's Panel on Contaminants in the Food Chain, it reaffirms the potential risks acrylamide poses in increasing the likelihood of cancer among consumers of all age groups.

By EFSA (4 June 2015)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Read Full

EFSA Reevaluation Highlights Acrylamide's Genotoxicity and Cancer Links

The European Food Safety Authority (EFSA) revisited the evidence on acrylamide's genotoxicity, analyzing both genotoxic and non-genotoxic pathways to its carcinogenicity. This comprehensive review, incorporating recent studies, underscores the clastogenic and mutagenic properties of acrylamide and its metabolite glycidamide, further solidifying the substance's association with cancer risks.

By EFSA Journal (5 May 2022)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

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