Professor Of IPB Says Crude Oil Increases Cancer Risk And Obesity

Photo Illustration: Antara

JAKARTA - Professor of the Bogor Agricultural Institute (IPB) Prof. Dr. Ir. Sedarnawati Yani, M. Agr said the use of crude oil is very dangerous for health, ranging from increasing the risk of cancer to becoming a source of various other diseases such as obesity.

"In addition to increasing the risk of cancer, crude oil can also be a source of various diseases such as bacterial infections, obesity, and degenerative diseases," said Sedarnawati quoting Antara, Wednesday, March 22.

He explained that refined oil can be a medium for the absorption of free radicals that will also be absorbed into fried foods. These substances will then become carcinogens that cause cancer that will attack a person's body cells that eat the food.

Research by experts from the University of the Basque Country in Spain shows that crude oil contains aldehyde organic compounds that can turn into carcinogens that trigger degenerative diseases such as heart disease, Alzheimer's, and parkinson.

Sedarnawati also said that the cooking oil that had been used many times was also a nest for breeding various types of bacteria.

"The battery lives and develops by eating the remaining fried foods deposited in the crude oil or those attached to the pan," said Sedarnawati.

In addition, refined oil also contains levels of calories and trans fat which will continue to increase. This will trigger obesity, which can eventually lead to various serious complications such as diabetes or heart disease.

In addition to the health aspect, Sedarnawati, who is also a senior auditor of the Institute for the Study of Food for Medicines and Cosmetics, said that the Indonesian Ulema Council (LPPOM MUI) also needs to pay close attention to the halal aspect.

According to him, the risk of consuming non- halal cooking oil becomes higher when people buy fried food from food officials who have not been certified halal,

"Traders of this type generally use crude oil purchased from restaurants and then reformulate it. It is indeed more efficient, but it is very doubtful about the halalness, because it is not known that the cooking oil was previously used to fry halal food or not," explained Sedarnawati.

"If the cooking oil at the restaurant was used to cook food that is not halal, then the gap will also become halal," he continued.

For this reason, he also reminded the public to always buy cooking oil that has been certified halal, then avoid using cooking oil repeatedly.

"The maximum use is two to three fried foods while observing the change in color," he said.

Then, he added, avoid buying broken cooking oil whose source is not clear and if you want to buy fried foods, make sure the seller uses halal certified cooking oil and not broken oil.