South Africa is grappling with a high burden of lifestyle-related diseases. The Heart and Stroke Foundation South Africa reports that an estimated 225 people die from heart disease each day, with high blood pressure being a major contributing factor.
While consumers may be trying to make better food choices when they eat out, the ingredients and cooking practices behind the kitchen doors in restaurants and fast-food franchises often remain a mystery.
According to Stephen Geldenhuys, marketing manager for Southern Oil, consumers might choose a grilled chicken salad or stir-fried vegetables, thinking they’re choosing a healthier option.
“But if those meals are prepared with oils that are high in saturated fats or degraded compounds from repeated heating, the health risks persist. It’s time to redefine what ‘healthy eating’ really means – especially in the food service industry.”
The unspoken danger of your takeaway
Cooking oils with high levels of polar compounds, formed when oils are repeatedly heated or poorly stored, have been linked to increased risks of cancer, osteoporosis, as well as heart health issues caused by high blood and high cholesterol levels. Oils high in saturated fats, such as palm oil, are also commonly used due to their affordability, but they significantly contribute to heart disease.
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“Most consumers often don’t realise that restaurants may still be using oils with high saturated fat content and low nutritional value, undermining even the healthiest-sounding menu options,” adds Geldenhuys.
According to the Spend Trend 2025 report, spending on eating out and takeaways grew by 12% in 2024, demonstrating that more people are eating meals outside of their homes than ever before.
Healthier oils, healthier communities
As more people dine out and rely on takeaways, there’s a growing need to prioritise not just flavour, but also nutritional value.
“Healthier oil options are available. Oils that are high in omega-3 and lower in saturated fats can help support heart health, help manage cholesterol and blood pressure levels,” says Geldenhuys. “By upgrading basic ingredients, chefs and restaurateurs can serve food that is both delicious and heart-healthy.”
Communities’ health is directly impacted by the choices made in commercial kitchens, claims Geldenhuys. “Selecting the appropriate oil is a health choice as much as a financial one. Food service businesses are urged to lead the way in choosing heart-healthier options.”
Consumers have the power to make healthier choices, and restaurants have a valuable opportunity to contribute to the solution. The oils used in cooking can either compound the nation’s health challenges or play a role in helping to manage and reduce them.
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