BANGKOK, THAILAND, June 16, 2001: According to the director of the Institute for Scientific and Technological Research, Mr Phirasak Worasuntharosot, food prepared from cooking oil that has been used repeatedly is likely to be contaminated by cancer-causing dioxins. Laboratory tests indicated that cooking oil used more than a few times released carcinogenic free radicals or dioxins. He said hospitals were swamped with cancer cases and attributed the high number to the consumption of food cooked in lard or vegetable oil that had been used more than once.
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