According to the Alzheimer’s Association 2024 Alzheimer’s Disease Facts and Figures report, Alzheimer’s now affects nearly 7 million adults aged 65 and older in the United States. Amid this rising neurodegenerative health crisis, a recent [animal] study has highlighted a potential link between long-term consumption of reused deep-fried oil and increased neurodegeneration.The study abstract was presented at Discover BMB 2024, the American Society for Biochemistry and Molecular Biology’s annual meeting.
The new research suggests that reheated oil may increase neurodegeneration by disrupting the liver-gut-brain axis, which is crucial for maintaining physiological balance and has been linked to neurological disorders. Furthermore, this research suggests that regular consumption of reheated oils may disrupt liver function and increase oxidative stress, leading to a heightened risk of neurodegenerative diseases.
Heated vs unheated cooking oils: Deep frying is a prevalent cooking method globally, often used in fast-food restaurants, street vendors, and home cooking.
Studies have associated deep-fried food consumption with cardiometabolic conditions and certain cancers. However, few have examined the long-term effects of consuming reheated cooking oils on polyunsaturated fatty acids (PUFAs) metabolism and disease development.
How does reheating oils alter their chemical composition? Heating oils to high temperatures significantly alters their natural chemical structure, reducing their beneficial antioxidants and forming harmful compounds such as trans fats, acrylamide, and aldehydes. Reheating oils, especially for deep-frying, further exacerbates this process as the oil becomes increasingly unstable, losing health benefits and generating more toxins with each use.
While more research is needed, reheated oils have been linked to increased levels of cholesterol and inflammation, which are risk factors for cardiometabolic diseases and neurodegenerative disorders. The liver, which filters and detoxifies substances in our bodies, may be particularly vulnerable to damage from reheated oils.
Dietary approaches to protect against neurodegeneration: To mitigate the harmful effects of reheated oil consumption, most beneficial are diets rich in omega-3 fatty acids and nutraceuticals like curcumin and vitamin E, which can be found in turmeric, almonds, and other foods.
Incorporating antioxidants, fiber, and polyphenols from fruits, berries, vegetables, nuts, and green tea can reduce oxidative stress and inflammation, thus protecting the brain. Additionally, the importance of probiotics from foods like kefir and kimchi are essential for gut and liver health.
Following overall healthy dietary patterns like the Mediterranean or MIND diet may help prevent neurodegeneration.
Expert tips to improve cooking oil safety: When cooking with oils, the research suggests the quality of oils before heat exposure matters. When choosing cooking oils consumers should choose oils high in polyunsaturated fats and choose preparation methods that require low heat. Oils should not be reused for repetitive cooking sessions and oils should not be heated to high temperatures.
It is highly recommended rotating cooking oils and monitoring oil temperature in establishments that use deep frying to prevent overheating and excessive oxidation. To further avoid unhealthy oils, the experts suggested consumers ask about cooking oils used in restaurants and choose dishes prepared through healthier methods like grilling or baking.
- Consuming deep-fried oils has been linked to oxidative stress and inflammation, which are risk factors for neurodegenerative diseases and other chronic conditions.
- A new study suggests a potential connection between the long-term consumption of reheated cooking oils and increased neurodegeneration.
- The gut-brain-liver axis appears crucial in maintaining neurological health, and consuming reheated oils may disrupt this balance.
- Experts recommend diets rich in antioxidants and omega-3 fatty acids, cautioning against the frequent consumption of fried foods.
Source: Excerpted and adapted from the article at https://www.medicalnewstoday.com/ articles/frequently-reusing-frying-oil-may-accelerate-brain-damage?
