AJANS ÜNİVERSİTE
Translated by Begüm ERGİNBAY
Drawing attention to cancer danger in frying oil and asserting that real danger is in food service industry, İÜ Oncology Institute Member Assoc. Prof. Dr. Yavuz Dizdar said: “For instance, burger shops say that they use it for forty times. After the use when it started to go bad at some point, chemical substance is poured into it. With a glass of it, that oil becomes useable again. In this way, some kind of things piled up in body in time.”
Pointing to the amount of oil which comes out every year, Assoc. Prof. Dr. Dizdar said: “It is known that 350 thousand of this kind of oil comes out in Turkey every year. 8-10 thousand of this oil can be recollected with special efforts. We do not know what the rest of oil is.”
Source: Yenigün Doğdu Gazetesi (05.01.2015)
İÜ Press and Public Relations
Türkçe versiyonu: ATIK YAĞDAKİ TEHLİKE