Professor Nissim Garti - The Hebrew University of Jerusalem
"According to a scientific review published in 2019, titled 'The Impact of Frying Oil Reuse on Health,' the reuse of frying oils by food establishments and home cooks has been linked to the formation of various carcinogens in recent years. Studies have shown that prolonged frying of foods in reused oil leads to the formation of numerous harmful compounds. These compounds have been shown to promote the development of various types of cancer and other diseases."
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