Edible cooking oil is widely used by household consumers and industries for its medicinal and therapeutic properties. Some high-quality oils are comparatively costlier than cheaper palm oils. For this reason, many vendors mix and blend high-quality cold-pressed oils with cheaper refined palm oil, argemone oil, mineral oil, karanja oil and prohibited colouring agents affecting the authenticity and quality of the oil. 

Many research shows that prolonged consumption of such low-quality oil causes mild to severe damage to kidneys, gastrointestinal problems, cancer and neurological health impairments.