Firm raises health concerns over reused, reheated cooking oil, urges action

Repeatedly reheated cooking oil may pose serious long-term health risks. [iStockphoto]

As the world marked World Health Day on April 7, a firm has raised concerns over the continued use of reused cooking oil in the country.

Muenzer Kenya, which collects used cooking oil, said repeated heating of cooking oil can lead to the formation of harmful substances associated with long-term health risks.

The company cited a Kenyan study showing a clear gap between awareness and actual behaviour in handling used cooking oil (UCO).

For this reason, Muenzer Kenya is calling for stronger public awareness and the safe removal of used cooking oil from the food chain.

The firm is drawing attention to a largely overlooked public health issue: the repeated use of cooking oil in households and informal food preparation settings.

In many cases, cooking oil is reheated several times for economic reasons. However, when oil is exposed to high temperatures repeatedly, its chemical structure changes.

This process, the company said, can lead to the formation of harmful compounds associated with increased risks of cancer, cardiovascular disease and other serious health conditions.

“World Health Day is a reminder that health risks often begin with everyday practices,” said Olivier Meganck, CEO of Muenzer Kenya.

He added: “Repeatedly using the same cooking oil may seem harmless, but over time it can become a serious health concern. Used cooking oil should therefore not remain in the food chain.”

He noted that the relevance of this issue becomes clearer in the broader health context.

Non-communicable diseases already account for a significant proportion of deaths in Kenya, including cancer and cardiovascular diseases. Reducing avoidable exposure to harmful substances in daily life is therefore essential.

A recent study conducted in Kenya in collaboration with Mohamed Karama highlights a key challenge: while most respondents are aware that reusing cooking oil can affect health, many continue to use it repeatedly.

The findings show that a considerable number of households and food operators do not regularly replace cooking oil, often relying on visible indicators such as colour or smoke.

“However, by that point, the oil may already be significantly degraded,” the study noted.

For Muenzer Kenya, the issue is not only about awareness but also about practical behaviour.

“Knowing that reused cooking oil can be harmful is not enough,” Meganck explained.

“What matters is acting on that knowledge — using oil responsibly and removing it from use before it becomes degraded.”

The company emphasised that once cooking oil has been used, it should no longer be used for food preparation but instead should be collected and managed safely.

Used cooking oil, the company said, remains a valuable resource when handled correctly. Through proper collection systems such as those operated by Muenzer, it can be converted into sustainable biodiesel rather than posing a risk to human health or the environment.

The company is now calling for greater public awareness of the risks linked to repeated heating of oil, clearer guidance for households and food vendors, and improved collection and disposal systems for used cooking oil.

On this year’s World Health Day, themed “Together for Health: Stand with Science”, the message is clear: keeping degraded cooking oil out of the food chain is a simple but important step towards protecting public health.