Trans Fat From Edible Oil Reuse Causing Health Risk for Millions

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The widespread practice of repeatedly burning edible oil is continuing at an alarming rate, exposing millions of people to serious health risks in Bangladesh despite existing regulations aimed at controlling harmful trans fats in food.

Public health experts, food safety officials and researchers warn that the reuse of cooking oil—common in hotels, restaurants, street food stalls and even households—is significantly increasing trans-fat levels beyond permissible limits. This silent but pervasive threat is now being linked to rising cases of heart ailments, cancer and other non-communicable diseases across the country.

According to the Bangladesh Food Safety Authority (BFSA), regulations introduced under the Trans Fatty Acid Control Regulations 2021 set the maximum allowable limit of trans fat at 2 percent in all edible oils and processed foods. The rule came into effect on December 31, 2022, aligning Bangladesh with global health recommendations.

However, enforcement remains a major challenge.

Professor Mohammad Shoeb, a member of BFSA and a teacher at Dhaka University’s Chemistry Department, said repeated heating of edible oil—particularly in commercial settings—can multiply trans-fat levels several times over the permissible limit.

“Excessive trans-fat can block arteries and generate free radicals in the body. If uncontrolled, these free radicals may lead to cancer,” he said, adding that the problem is particularly acute in fried foods prepared using reused oil.

He explained that while edible oil can be reused under controlled conditions, it should not be used more than two to three times. Beyond that, the oil undergoes chemical changes that make it harmful for consumption.

The issue came into sharp focus at a recent awareness seminar jointly organised by BFSA and Munzer Bangla Private Limited, where alarming findings from nationwide sample testing were presented.

Data from the fiscal year 2024–25 revealed widespread non-compliance with safety standards. Among the samples tested, 63 percent of soybean oil, 97 percent of dalda or vanaspati, 86 percent of butter and 42 percent of margarine contained trans-fat levels above the legal limit.

Officials said inspections across the country frequently uncover irregularities, especially in restaurants and street food outlets where oil is reused multiple times to cut costs.

“Repeated use of burnt cooking oil is one of the most common violations we detect during monitoring drives,” a BFSA official said, noting that such practices pose serious health hazards.

The authority has intensified efforts to address the issue, including conducting mobile court drives, launching awareness campaigns and collecting used cooking oil from businesses for proper disposal.

BFSA Deputy Director Ruhul Amin said that during the last Ramadan alone, more than 720 monitoring drives were carried out across markets, hotels and restaurants.

“In many cases, business owners cooperated with us. We informed them about the proper use and disposal of cooking oil, and also the possibility of financial incentives through recycling,” he said.

Despite these initiatives, experts say the overall market situation remains deeply concerning.

One of the key drivers behind the problem is economic. Small traders and street food vendors often reuse oil multiple times to reduce production costs, unaware or dismissive of the long-term health consequences.

Scientific studies and expert analyses show that cooking oil becomes increasingly toxic when heated repeatedly at temperatures between 180 and 200 degrees Celsius. This process produces harmful compounds, including trans fats and oxidised substances, which are linked to cardiovascular diseases and cancer.

Globally, trans fat is recognised as one of the most dangerous dietary components. According to the World Health Organization, industrially produced trans fats are responsible for approximately 500,000 deaths each year due to heart disease.

In Bangladesh, the situation is particularly alarming. Health experts estimate that around 277,000 people die annually from cardiovascular diseases, making it one of the leading causes of death in the country.

Public health specialists describe the growing burden of heart disease as a “silent pandemic,” driven in part by unhealthy dietary practices, including the consumption of trans-fat-laden foods.

Research shows that trans fats increase levels of low-density lipoprotein (LDL), often referred to as “bad cholesterol,” while reducing high-density lipoprotein (HDL), or “good cholesterol.” This imbalance leads to the accumulation of fatty deposits in blood vessels, increasing the risk of heart attacks and strokes.

Beyond cardiovascular diseases, high trans-fat intake has also been linked to diabetes, cognitive decline and overall increased mortality risk. Studies suggest that excessive consumption can raise the risk of death by up to 34 percent, heart disease by 21 percent and heart-related deaths by 28 percent.

In Bangladesh, trans fats primarily come from two sources: partially hydrogenated oils (PHO), commonly known as dalda or vanaspati, and the repeated reuse of cooking oil.

PHO is widely used in bakeries and restaurants due to its low cost and longer shelf life. However, it can contain between 25 percent and 45 percent trans-fat—far exceeding recommended limits.

A study conducted by the National Heart Foundation Hospital and Research Institute found that 92 percent of PHO samples in Dhaka exceeded the WHO-recommended limit. In some cases, trans-fat levels were more than ten times higher than the safe threshold.

Similarly, tests on bakery products revealed trans-fat content ranging from 5 percent to as high as 39 percent, highlighting the widespread nature of the problem.

The situation is not unique to Bangladesh. Studies in neighbouring countries such as India and Pakistan have also found high levels of trans fat in street foods and PHO products, reflecting a broader regional challenge.

Globally, many countries have taken strong regulatory measures to eliminate trans fats from the food supply. Denmark became the first country to impose strict limits in 2003, and since then, more than 50 countries—including the United States, the United Kingdom and Brazil—have adopted similar policies.

The World Health Organization has launched the REPLACE action package, aiming to eliminate industrially produced trans fats from the global food supply.

While Bangladesh has made progress by introducing regulations, experts say implementation remains weak due to limited laboratory capacity, shortage of skilled manpower and low public awareness.

BFSA officials acknowledged these challenges, noting that expanding testing facilities and strengthening enforcement mechanisms are essential for effective regulation.

Another major concern is the handling of used cooking oil. It is estimated that more than 100,000 tonnes of used oil are generated annually in Bangladesh, a significant portion of which re-enters the food chain illegally.

Improper disposal of used oil also contributes to environmental pollution, clogging drains and damaging ecosystems.

To address this, initiatives are being taken to collect and recycle used cooking oil. Companies like Munzer Bioindustries GmbH are working to gather burnt oil and convert it into biodiesel, offering a sustainable alternative.

Experts believe that establishing a structured supply chain for collecting and recycling used oil could not only reduce health risks but also create economic opportunities.

“Health does not begin in hospitals but in everyday life, especially in the kitchen,” said Ewald-Markus Munzer, Managing Director of the company, emphasising the importance of safe cooking practices.

Consumer awareness is also seen as a critical factor in tackling the issue. At the household level, many people reuse oil multiple times or mix used oil with fresh oil, unknowingly increasing health risks.

Public health advocates stress the need for behavioural change alongside regulatory enforcement.

They argue that eliminating trans-fat from the food supply is essential not only for improving public health but also for achieving national and global development goals, including reducing premature deaths from non-communicable diseases by one-third by 2030.

BFSA Chairman Md Anwarul Islam Sarkar said the authority is committed to strengthening enforcement through coordinated efforts involving taskforces, mobile courts and awareness programmes.

“We are working to create awareness among factory owners, restaurant operators and consumers. Everyone must work together to stop the misuse of edible oil,” he said.

Experts agree that without urgent and coordinated action, the continued reuse of cooking oil could further worsen Bangladesh’s already heavy burden of non-communicable diseases.

As the country moves forward with its food safety agenda, the challenge lies not just in enforcing laws, but in changing long-standing practices that put public health at risk every day. (This story has been published in the April print edition of the GreenWatch)