Analysis of the Effects of Purified Used Cooking Oil Consumption on Nutritional Absorption Status: An Anti-Stunting Promotion Strategy

Abstract

Stunting remains a critical global public health priority due to its long-term impacts on cardiometabolic disorders and neurocognitive deficits resulting from chronic malnutrition. At the household level, a hidden risk factor potentially triggering infection and nutrient malabsorption is the repeated use of cooking oil (used cooking oil). Chronic exposure to foods processed with used cooking oil can lead to nutritional malabsorption, indirectly increasing the risk of stunting in children. Although the adverse effects of used cooking oil have been widely documented, exploration into the efficacy of oil purification methods in restoring or improving nutritional status remains highly limited. This study employed an experimental research design with a factorial layout. Data analysis was performed using a One-Way Analysis of Variance (ANOVA) to compare differences across treatment groups, followed by a Tukey Post-Hoc test to determine specific statistically significant differences among the administered treatments. The Tukey Post-Hoc test revealed that the Purified Oil Treatment group (P) yielded the highest mean hepatic protein level (9,30±0,03%). This value was statistically significant (p < 0,05) compared to all other groups, namely the Control group (7,64±0,34\%), the fresh oil group (7,99±0,26%), and the used cooking oil (J) groups (7,60±0,45%). Meanwhile, no significant differences  ( p > 0,05) in hepatic protein levels were observed among the Control (K), Fresh Oil (B), and Used Cooking Oil (J) groups. Furthermore, the Used Cooking Oil group (J) exhibited an extreme decline in hepatic iron accumulation, recording the lowest mean level (14,77±0,76 ppm), which was highly statistically significant (p < 0,001) compared to all other cohorts. Conversely, the Purified Oil Treatment group (P) demonstrated a significant recovery in iron absorption, with a mean value of 54,90±1,76 ppm. These findings indicate that the mean hepatic tissue analysis for iron and protein absorption showed virtually no alterations between the Control and Fresh Oil consumption groups. In contrast, the consumption of unpurified used cooking oil led to a substantial reduction in both iron and protein absorption. Remarkably, the consumption of purified cooking oil resulted in the highest enhancement of protein absorption alongside a significant recovery of iron levels compared to the used cooking oil group.