date:Nov 16, 2018
y for frying leads to changes in the physico-chemical, nutritional, sensory properties of the oil and formation of total polar compounds (TPCs), which makes the oil, unfit for human consumption beyond certain limits leading to several diseases such as hypertension, atherosclerosis, Alzheimers disease, liver disease, etc.
Also, UCO from organised FBOs reportedly finds its way to small restaurants or dhabas and road-side vendors, which may lead to adverse health effects.
The guidance document h