Reheating cooking oil may increase neurodegeneration according to animal studies. Consuming deep fried oil has been linked to oxidative stress and inflammation, which are risk factors of neurodegenerative diseases and other chronic conditions.
A new study in rats suggest a potential connection between the long term consumption of reheated cooking oils and increased neurodegeneration. Gut, brain,liver axis appears crucial in maintaining neurological health and consumption of re heated oils may disrupt the balance.
Experts recommend diet rich in Omega-3 fatty acids, cautioning against the frequent consumption of fried foods. Amid this rising neurodegenerative health crisis, a recent rat study has highlighted a potential link between long-term consumption of reused deep fried and increased neurodegeneration.
The new study found that the rat fed diets reheated cooking oils exhibited significantly higher level of neurodegeneration compared to rats consumption a standard diet.
Heated and un heated cooking oils
Deep frying is 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 long term effect of consuming reheated cooking oil on polyunsaturated fatty acid metabolism and disease development.
Dr. Kathirasane Shanmugam, PhD an associated professor at Central University of Tamil Nadu in Tiruvarur, India led the research team to explore this issue. The study team organised female rats into five groups , fed a normal diet (control group) or a normal diet supplemented with unheated sesame oil , unheated sunflower oil, reheated sesame oil, or reheated sunflower oil daily for a period of 30 days.
This approach was designed to mimic the conditions consuming reused cooking oil. Compared to their counterparts in different diet regimes, rat fed diets with reheated oils exhibit heightened oxidative stress and inflammation in liver tissues.
Additionally significant colonic damage was observe in these rats, which lead to altered level of endotoxin and lipopolysaccharide indicating the presence of toxins produced by specific bacterial strains.
A secondary experiments monosodium glutamate (MSG) was used to promote neurotoxicity in offspring. The offspring fed diets including reheated oils shows greater susceptibility to neural damage than the control group fed no oils or diet with unheated oil.
“As a result of 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 rat consuming reheated oil was well as their offsprings”.
Consumption of reheated oils also resulted in specific brain damage, especially in areas crucial for regeneration , highlighting the neurological risk of reheated oil consumption. In contrast rat fed with unheated oils showed better markers for brain health compared to rat in reheated oil groups.
How reheated oils consumption effect human health: While more research is needed, reheated oils has been reported to increase level of cholesterol and inflammation , which are risk factor of cardiometabolic diseases and neurogenerative disorders.
The liver with filters and detoxifies substances in our bodies may be particularly vulnerable to damage from the reheated oils. Additionally Simpson and Filingeri voice concerns about oxidised fats affecting gut microbiota and intestinal permeability, potentially leading to dysbiosis , inflammation and gut barrier dysfunction.
While choosing cooking oils “research suggest quality of oil before heat exposure matter” Filingeri said. “When choosing cooking oils consumers should choose oils high in polyunsaturated fats and choose preperation method that requires low heat”. She further added “oils should not be reused for repeatitive cooking sessions and oils should not be heated to high temperature.”
