"If we do not use advanced technological means, continuous frying in the same oil will become a serious global problem," states Professor Shral Halhami in a new opinion. He calls on health authorities to adopt preventive medicine to reduce illness among millions of people.

"As a professor and head of the urology department at a hospital, I investigate, among other things, the effects on bladder cancer, chronic kidney diseases, and infertility. I recommend that health authorities worldwide create a mandatory standard that includes every fryer in the world." Professor Shral Halhami submitted a comprehensive opinion following new research.

"The research conclusion," adds Professor Halhami, "clarified the dangers of illness caused by consuming fried food fried in institutional and industrial settings."

"Reusing frying oil hundreds of times over consecutive days is a deeply ingrained practice in the frying industry, aimed at reducing costs."

Extensive studies in the medical and scientific literature, published by health authorities in America and Europe, demonstrate a direct link between eating fried food in reused oil and serious illnesses.

"Fried food contains about 20% of the oil on average," emphasizes Professor Halhami, "and its effects, along with inhaling oil vapors during frying, are associated with the development of specific types of cancer. The problem crosses geographical and cultural boundaries and affects all layers of the population. Exposure begins at a young age—in kindergartens and schools through catering services, continues into military service, universities, and social events."

Most of the world's population buys fried food from supermarkets in the form of snacks, confectionery, fried pastries, and frozen foods that have been fried in factories, notes the research. It indicates that such extensive and prolonged exposure to reused frying oils significantly contributes to serious health conditions like cancer, cardiovascular diseases, strokes, respiratory issues, and obesity, affecting individuals throughout their lives.

According to the World Health Organization, one in five people suffers from cancer, with reused frying oil being a significant risk factor. Concurrently, studies from regulatory agencies and health organizations worldwide confirm a direct link between the consumption of oil absorbed in fried food and increased cancer rates. 

"Both researchers and policymakers in public health and occupational health worldwide," adds Professor Halhami, "urgently need to address the global issue of using reused oil as a cause of morbidity and mortality."

According to Halhami, there is a new Israeli technological development in the market that has led to a breakthrough in the field.

"Beyond Oil, located in Kibbutz Yifat, has succeeded in developing a filtering powder that represents a significant global advancement in protecting the health of diners and kitchen workers in restaurants and frying facilities."

Beyond Oil, traded on the Canadian stock exchange, has developed a unique environmentally friendly formula that allows for the absorption and removal of toxins from frying oil. The powder contains a formulation of a mixture of 10 components designed to absorb and reduce the formation of harmful substances such as free radicals, acrylamide, polycyclic aromatic hydrocarbons (PAHs), trans fats, and free fatty acids, explains Professor Halhami.

It emerges that oil treated with Beyond Oil technology remains free of dangerous substances even after 30 days of use. In contrast, regular oil reaches dangerous levels after just three days of frying.

"The greatest advantage of the technology is the preservation of oil quality and the reduction of toxin levels even after repeated and prolonged uses," emphasizes Professor Halhami.

It is also noted in the opinion that according to research results, it is clear that the filtration process using Beyond Oil powder maintains the quality of the oil, allowing for its use without any risk over time.

"I recommend that health authorities worldwide examine and adopt Beyond Oil technology and conduct joint research to make the use of Beyond Oil a mandatory standard in every fryer in the world."

The Israeli food-tech company has managed to penetrate leading markets worldwide, and its stock has risen by about 43% since the beginning of 2025. Beyond Oil is traded on the Canadian (BOIL), Frankfurt (UH9), and U.S. OTC (BEOLF) exchanges.