A leading Indian cardiologist has issued a stark warning about the hidden dangers lurking in everyday cooking oils. Dr. Alok Chopra, a renowned cardiologist and functional medicine expert, cautions that commonly used seed oils like sunflower, soybean, canola, and corn oil may significantly increase the risk of heart disease, cancer, obesity, and chronic inflammation.
⚠️ The Hidden Harm in “Heart-Healthy” Oils
In a recent post, Dr. Chopra challenged the perception of these oils as healthy, stating:
“What if I told you that your so-called heart-healthy cooking oil is slowly damaging your heart?”
He explains that these oils are industrial products, extracted using high heat, chemicals, and pressure, which oxidizes the oil and creates free radicals—unstable molecules that damage cells and promote inflammation.
🔬 The Omega-6 Overload
Most seed oils are rich in Omega-6 fatty acids, particularly linoleic acid, which in excess can disrupt the body’s natural balance, harm cholesterol levels, and increase the risk of diabetes and metabolic disorders. Some oils may even contain trans fats, which are strongly linked to cancer and cardiovascular disease.
🍟 Restaurant Oils: A Bigger Threat
Dr. Chopra also highlighted the dangers of reused oils in restaurants, where repeated heating creates toxic aldehydes and compounds that can alter DNA and trigger inflammation. These oils are widely used in fried foods, snacks, sauces, and even salad dressings.
✅ What Should You Use Instead?
Dr. Chopra recommends switching to cold-pressed or minimally processed oils and maintaining a healthier Omega-6 to Omega-3 ratio. In a separate advisory, he listed the five best oils for Indian cooking:
- Ghee – boosts digestion and immunity
- Coconut oil – supports brain and gut health
- Mustard oil – reduces inflammation and supports heart health
- Sesame oil – rich in antioxidants, good for joints and skin
- Groundnut oil – heart-friendly when used in moderation
Stay tuned for more updates on food safety and wellness.
