Govt seizes 18,000 litres of fake cooking oil: Why they can be harmful, and tips to identify them

#FSSAIAction #NoToAdulteration https://t.co/YXnjR66skn

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Dr Sudeep Khanna, senior consultant gastroenterologist, Indraprastha Apollo Hospitals, explained fake edible oils are adulterated or counterfeit products designed to mimic genuine edible oils. These fake cooking oils are often made by blending low-cost oils with the target oil or by using non-edible, hazardous substances.

Adulteration typically involves the addition of cheaper oils, such as palm or soybean oil, to higher-value oils like olive or avocado oil.

Another common method is using artificial colouring and flavouring to disguise the oil’s inferior quality or different composition.

“Some fraudulent practices also include the use of old, rancid oils that have been reprocessed and deodorised to mask their poor quality. These manipulations not only deceive consumers but can also undermine the nutritional benefits and safety of the genuine product,” Dr Khanna said in an interaction.

How can fake cooking oils affect health?

Consuming fake edible oils can have several detrimental effects on health, explained Dr Khanna.

1. These oils often contain harmful substances like trans fats, which are associated with increased risks of cardiovascular disease, obesity, and type 2 diabetes.
2. Adulterated oils may also carry toxic contaminants such as heavy metals, pesticide residues, or industrial chemicals, leading to potential liver and kidney damage, neurological disorders, and immune system impairment.
3. The lack of essential fatty acids and antioxidants in fake oils can deprive the body of crucial nutrients necessary for maintaining cellular integrity, reducing inflammation, and supporting metabolic functions.
4. Long-term consumption can exacerbate chronic health issues and lead to serious medical conditions.

How can you identify fake oils? (file)

The risks associated with consuming fake cooking oils extend beyond individual health concerns to public health and economic implications, added Dr Khanna. Public health systems may face increased burdens from treating diseases linked to these adulterated products.

“Economically, fake oils undermine consumer trust, damage the reputation of authentic brands, and cause financial losses to legitimate producers. Furthermore, the presence of counterfeit oils can distort market dynamics, making it challenging for consumers to make informed choices. Regulatory bodies also face difficulties in monitoring and controlling the spread of these fraudulent products,” Dr Khanna explained.

How can you identify fake oils?

Identifying fake cooking oils requires a combination of sensory, chemical, and technical methods. Sensory evaluation involves checking for unusual taste, colour, or odour that deviates from the known characteristics of the genuine oil, said Dr Khanna.

Chemical tests, such as fatty acid composition analysis and chromatography, can detect the presence of adulterants or non-edible substances. Authentic oils often have specific markers or unique profiles that can be verified through laboratory testing, he added.

Consumers can also look for certifications from recognised authorities and verify the authenticity through QR codes or traceability systems provided by reputable brands.

Awareness and education about the signs of fake cooking oils, such as unusually low prices or lack of proper labelling, can further help consumers avoid counterfeit products.