A recent survey commissioned by the Malaysian Palm Oil Council has uncovered significant insights into UAE residents’ frying habits and awareness of cooking oil health implications during Ramadan.
The YouGov study, which surveyed 1,200 residents aged 18 and above, found that 42 percent of participants consume more fried foods during Ramadan and Eid.
Crucially, 55 percent remain unaware of oil smoke points – a critical factor in determining healthy frying practices.
UAE residents would consider switching to an oil with a higher smoke point
Experts warn that using oils beyond their smoke point can produce harmful compounds. Dr. Dana Al-Hamwi, a clinical dietician at Dubai London Hospital, said: “Raising awareness about oil smoke points is crucial, especially during Ramadan. When oil reaches its smoke point, it breaks down and releases harmful compounds and toxic fumes. Using the wrong oil for frying can produce free radicals that may contribute to inflammation and chronic diseases, affect the taste and quality of food, and might lead to digestive issues and discomfort after Iftar.”
The survey revealed an encouraging trend: 53 percent of respondents would consider switching to an oil with a higher smoke point if educated about its health benefits.
Dr. Al-Hamwi recommends using oils with smoke points above 200°C, including:
- Avocado oil
- Palm oil
- Refined sunflower oil
- Canola oil
She advises against using extra virgin olive oil, flaxseed oil, and walnut oil for deep frying.
Dr. Mishika Khithani, a Functional Medicine and Integrative Physician, highlighted the risks of seed oils.
“While occasional consumption of fried foods is acceptable, the type of oil used is crucial. Using seed oils to fry foods can significantly impact one’s health and drive-up inflammatory markers leading to metabolic dysfunction, obesity, and cardiovascular problems. These oils are a significant source of oxidative stress to the body because they may skew the ideal omega-6:omega-3 ratio if consumed in excess. An important health tip is to never reuse any oil for frying once it has crossed its smoke point,” she said.
Palm oil emerges as a promising alternative, with a high smoke point of 235°C. The oil is trans-fat-free and rich in Vitamin E antioxidants, particularly tocotrienols, which offer enhanced protective properties.
For healthier frying during Ramadan, experts recommend:
- Using fresh oil
- Frying at medium-high heat (180°C)
- Draining excess oil with paper towels
- Considering baking or air frying as alternatives
The study underscores the importance of consumer education in promoting healthier cooking practices during religious festivities without compromising taste or tradition.
DEWA also recently called for responsible food consumption during Holy Month of Ramadan.
Follow us on
