In daily life, repeated use of edible oil is common. During festivals, there are many fried foods. In order to save oil, many people choose to use cooking oil repeatedly. In addition, various snacks on the roadside

The number of times a pot of oil has been used is countless.

Can 　　 cooking oil be used repeatedly? How many times can it be reused at most?

　　 The reporter bought six kinds of edible oil in the supermarket, including edible blend oil, peanut oil, olive oil, soybean oil, sunflower oil and corn oil, and sent them to the Beijing Laboratory of Food Quality and Safety for testing.

　　The experimenter takes a quantitative sample, takes 400 ml of each oil, and then takes a quantitative chicken nuggets. Each oil is repeatedly fried 7 times, and each oil sample is taken. A total of 42 oil samples are tested and analyzed.

　　 Seven days later, the test results revealed that with the increase in frying times, the MDA content curve of each oil showed an increasing trend.

　　 Carcinogenicity of malondialdehyde:

　　 The human body’s digestion and absorption, respiration, exercise and reproduction are all enzyme-promoted reaction processes. Enzymes are the basis for cells to survive.

　　 Malondialdehyde seriously affects the activity of enzymes, accelerates the aging of organisms, damages the biofilm of our cells, and is toxic to our cells. There is a certain potential carcinogenicity.

　　 The reporter found that these six oils contain trace amounts of malondialdehyde. Among them, the malondialdehyde content in edible blended oil is the highest, reaching 5.1 micrograms per kilogram, while peanut oil and soybean oil have the highest content of malondialdehyde.

The dialdehyde content is the lowest, with a value of 0.29 micrograms per kilogram.

　　After repeated use for 3 times, although the edible blend oil with the highest malondialdehyde content in crude oil only increased by 2.8 times, the malondialdehyde content still ranks higher than the other five oils, reaching a value of 14.6.

　 　Except for edible blended oils, the malondialdehyde content of the other five oils all increased by about 10 times. Among them, soybean oil increased 9 times, sunflower oil increased 8.2 times, corn oil increased 8.3 times, and

The MDA content increased the most in peanut oil and olive oil, reaching 11.4 times and 9.6 times, respectively. The content of malondialdehyde in peanut oil increased from 0.29 to 3.31.

The content increased from 0.31 to 3.00.

　　 Not only that, after 7 times of repeated use, the content of malondialdehyde in most edible oils increased by about 30 times.