The National Human Rights Commission (NHRC) has taken suo motu cognizance of reports highlighting the widespread reuse of cooking oil across restaurants, food stalls, and eateries in India. The commission has issued notices to the Ministry of Health and Family Welfare and the Food Safety and Standards Authority of India (FSSAI), seeking a detailed response on the steps being taken to curb this hazardous practice.

According to health experts, the repeated heating and reuse of edible oils can produce toxic compounds such as trans fats and aldehydes, which are linked to severe health risks, including heart diseases, high cholesterol, and even cancer.

Despite existing FSSAI guidelines that restrict the reuse of oil beyond three times, reports indicate that many establishments continue to flout these rules due to weak enforcement and lack of awareness. The NHRC has expressed concern that such practices violate the Right to Health, a fundamental component of the Right to Life under Article 21 of the Indian Constitution.

The Commission has asked the authorities to submit a comprehensive report within four weeks, detailing:

The current enforcement status of FSSAI guidelines,

Mechanisms to monitor cooking oil use in food businesses, and

Public awareness campaigns on food safety.

Public health activists have long demanded stricter checks on small eateries and roadside vendors, where oil is often reused multiple times to cut costs. Experts also emphasize the need for oil management systems and public education on safe cooking practices.

The NHRC’s intervention comes at a time when India faces rising health issues related to unregulated food handling, trans fats, and adulteration. This move is expected to push authorities to strengthen monitoring, raise awareness, and ensure that consumers are protected from the dangers of unsafe food practices.