Healthier back-of-house choices in restaurants can help tackle lifestyle diseases
As South Africa marks World Hypertension Day on 17 May, attention turns to one of the unexpected culprits in the country’s rising health crisis: the cooking oils used in restaurant kitchens.
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 (also known as hypertension) being a major contributing factor. More than one in three adults live with high blood pressure in South Africa – a condition linked to half of all strokes and two out of every five heart attacks and the cause of 13% of deaths worldwide.,
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 remains a mystery.
“Consumers might choose a grilled chicken salad or stir-fried vegetables thinking they’re choosing a healthier option,” says Stephen Geldenhuys, Marketing Manager: Southern Oil / B-well. “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 hypertension and inflammation. Oils that are high in saturated fats such as palm oil, are also commonly used due to their affordability, but contribute significantly to heart disease.
“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.”
B-well’s Chef’s oil for example is a smarter choice for restaurants because it is:
- Low in saturated fat (5x less than palm oil)
- 100% cholesterol free to help maintain heart health
- High in omega-3 to support heart health and reduce inflammation
- GMO-free
An additional benefit is that it is proven to maintain stability under high-heat cooking conditions so it won’t degrade or release harmful compounds at high temperatures, making it ideal for professional kitchens looking to serve better and healthier food. By offering a longer frying life, reducing oil usage and cutting costs by up to 40% – it’s a game changer from an operational perspective as well.
Our 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.”
This World Hypertension Day, the message is clear: 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.
