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A groundbreaking study has uncovered a disturbing connection between the consumption of reused deep-frying oils and increased neurodegeneration in animals. The research, led by Kathiresan Shanmugam, an associate professor from the Central University of Tamil Nadu in Thiruvarur, sheds light on the potential health risks associated with a common cooking practice prevalent worldwide.
Published findings from the study, presented by research collaborator Sugasini Dhavamani from the University of Illinois at Chicago, were revealed at Discover BMB, the annual meeting of the American Society for Biochemistry and Molecular Biology. The research indicates that prolonged consumption of reused deep-frying oils can disrupt the vital communication network between the liver, gut, and brain, leading to adverse neurological effects.
The investigation, which focused on rats and their offspring, involved feeding them with reused deep-frying oils, simulating the practice commonly observed in both domestic and commercial kitchens. Results revealed heightened levels of neurodegeneration in rats subjected to this diet, as well as their subsequent generations, compared to those on a standard diet regimen.
Shanmugam emphasized the significance of the study’s findings, stating, “Deep-frying at high temperatures has been linked with several metabolic disorders, but there have been no long-term investigations on the influence of deep-fried oil consumption and its detrimental effects on health. To our knowledge, we are first to report long-term deep-fried oil supplementation increases neurodegeneration in the first-generation offspring.”
The adverse effects observed in the rats consuming reused deep-frying oils were multifaceted. Notably, oxidative stress and inflammation were heightened in the liver, accompanied by significant damage to the colon, resulting in alterations in endotoxins and lipopolysaccharides. These changes in turn disrupted liver lipid metabolism and impeded the transport of crucial brain omega-3 fatty acids, ultimately leading to neurodegeneration.
Furthermore, experiments conducted on the offspring, induced with neurotoxicity, revealed that those consuming reused oils were more susceptible to neuronal damage compared to control groups.
The study underscores the health risks associated with the practice of reusing deep-frying oils, which not only strips the oil of its natural antioxidants but also introduces harmful components such as acrylamide, trans fat, peroxides, and polar compounds.
The researchers advocate for further studies to explore potential interventions to mitigate these adverse effects, suggesting supplementation with omega-3 fatty acids and nutraceuticals such as curcumin and oryzanol as potential avenues for reducing liver inflammation and neurodegeneration. They also stress the importance of clinical studies in humans to evaluate the adverse effects of consuming fried foods, particularly those prepared with reused oils.
Looking ahead, the researchers aim to delve deeper into the relationship between deep-frying oil consumption and neurodegenerative diseases such as Alzheimer’s and Parkinson’s, as well as anxiety, depression, and neuroinflammation. They also seek to explore the intricate interplay between gut microbiota and brain health, with the hope of identifying novel approaches for the prevention and treatment of neurodegeneration and neuroinflammation.
