0
0
In the ongoing battle against neurodegenerative diseases like Alzheimer’s, a new study has surfaced, shedding light on a potential link between reheated cooking oils and increased risk of neurodegeneration. The research, presented at Discover BMB 2024 by the American Society for Biochemistry and Molecular Biology, suggests that long-term consumption of reheated oils could contribute to neurological damage, exacerbating the growing health crisis.
The study, led by Dr. Kathiresan Shanmugam and his team from the Central University of Tamil Nadu, India, explored the effects of reheated cooking oils on rats. The researchers found that rats fed diets supplemented with reheated oils exhibited heightened oxidative stress and inflammation in liver tissues, alongside significant damage to the liver and colon structures. Moreover, the offspring of these rats showed increased susceptibility to neuronal damage, indicating a potential intergenerational impact of reheated oil consumption.
Dr. Shanmugam explained, “As a result, liver lipid metabolism was significantly altered, and the transport of the important brain omega-3 fatty acid DHA was decreased. This, in turn, resulted in neurodegeneration, which was seen in the brain histology of the rats consuming the reheated oil as well as their offspring.”
The study revealed that the reheated oil diets led to elevated levels of cholesterol, LDL cholesterol, triglycerides, and inflammatory markers, further highlighting the potential cardiometabolic risks associated with reheated oil consumption.
Reheating cooking oils, especially for deep frying, alters their chemical composition, generating harmful compounds such as trans fats, acrylamide, and aldehydes. Alyssa Simpson, a registered dietitian, elaborated on the consequences of reheating oils, stating, “Repeat exposure of heat to cooking oil negatively impacts fatty acid composition, and increased levels of lipid oxidation products such as reactive oxygen species (ROS).”
Furthermore, the study emphasized the role of the gut-brain-liver axis in maintaining neurological health, suggesting that consuming reheated oils may disrupt this balance, leading to neuroinflammatory conditions and neurological disorders.
To mitigate the potential risks associated with reheated oil consumption, experts recommend diets rich in antioxidants, omega-3 fatty acids, and fiber. Dr. Alexandra Filingeri, another registered dietitian, emphasized the importance of choosing cooking oils high in polyunsaturated fats and avoiding high-heat cooking methods.
While further research is needed to fully understand the mechanisms underlying the effects of reheated cooking oils on neurodegeneration, this study underscores the importance of mindful dietary choices in preserving neurological health. As the prevalence of neurodegenerative diseases continues to rise, exploring preventive measures like healthier cooking practices could play a crucial role in combating this global health challenge.
