It’s best to toss the oil after use.
The 2024 Alzheimer’s Association report underscores the severity of Alzheimer’s disease, affecting approximately 7 million adults aged 65 and older in the U.S. This alarming trend has prompted research into potential contributors to neurodegeneration, including dietary factors.
A recent study presented at Discover BMB 2024 and soon to be published in the Journal of Biological Chemistry suggests a link between long-term consumption of reheated cooking oils and increased neurodegeneration. Conducted by Dr. Kathiresan Shanmugam and his team, the study involved feeding rats diets containing reheated cooking oils, simulating the conditions of consuming reused deep-frying oil.
Results indicated that rats fed reheated oil diets exhibited heightened oxidative stress, inflammation in liver tissues, and significant damage to the colon. Furthermore, offspring of these rats showed increased susceptibility to neuronal damage, pointing to potential neurological risks associated with consuming reheated oils.
The study highlights the impact of reheated oils on liver-gut-brain axis disruption, crucial for maintaining physiological balance and neurological health. Repeated exposure to high temperatures alters the chemical composition of oils, depleting antioxidants and forming harmful compounds like trans fats and acrylamide. Reheating oils exacerbates this process, generating more toxins with each use.
The findings suggest that reheated oil consumption may contribute to increased cholesterol levels, inflammation, oxidative stress, and potential organ damage. Moreover, concerns arise regarding the disruption of gut microbiota and intestinal permeability, further impacting overall health. Thus, the study emphasizes the importance of mindful cooking practices and further research into the long-term consequences of consuming reheated cooking oils.
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