Consuming deep-fried oils has been associated with oxidative stress and inflammation, which are risk factors for neurodegenerative diseases and other chronic conditions. A recent rat study indicates a possible link between the long-term consumption of reheated cooking oils and increased neurodegeneration. The gut-brain-liver axis plays a crucial role in maintaining neurological health, and consuming reheated oils may disrupt this balance. Experts recommend diets rich in antioxidants and omega-3 fatty acids while cautioning against frequent consumption of fried foods. Alzheimer’s disease affects nearly 7 million adults aged 65 and older in the United States, highlighting the urgency of addressing neurodegenerative conditions.
The study, presented at Discover BMB 2024, found that rats fed diets with reheated cooking oils showed significantly higher levels of neurodegeneration compared to rats on a standard diet. Reheated oil consumption may disrupt the liver-gut-brain axis, which is essential for maintaining physiological balance and has been linked to neurological disorders. Deep frying, a common cooking method globally, has previously been associated with conditions such as cardiometabolic issues and certain cancers, but little research has focused on the long-term effects of consuming reheated oils on fatty acid metabolism and disease development.
Rats fed diets with reheated oils displayed heightened oxidative stress and inflammation in liver tissues and significant colonic damage, indicating the presence of toxins produced by certain bacteria strains. Offspring exposed to diets with reheated oils showed greater susceptibility to neuronal damage as well. Heating oils to high temperatures alters their chemical structure, reducing beneficial antioxidants and forming harmful compounds such as trans fats, acrylamide, and aldehydes. Repeated heating causes oils to break down, leading to changes in fatty acid composition and the production of reactive oxygen species.
Consumption of reheated oils resulted in increased levels of cholesterol, triglycerides, and inflammatory markers, along with liver and colon damage. The study showed specific brain damage, especially in areas crucial for regeneration, highlighting the neurological risks of consuming reheated oils. Reheated oils have been linked to cardiovascular and metabolic issues, along with potential liver damage. Young rats fed diets including reheated oils showed more susceptibility to neurological damage, further emphasizing the dangers of reheated oil consumption.
Experts recommend incorporating diets rich in omega-3 fatty acids, antioxidants, fiber, and polyphenols to mitigate the harmful effects of consuming reheated oils. Probiotics from foods like kefir and kimchi are also essential for gut and liver health. Following dietary patterns like the Mediterranean or MIND diet can help prevent neurodegeneration. Choosing high-quality oils high in polyunsaturated fats and avoiding overheating oils can help maintain health. It is important to monitor oil temperature and choose healthier cooking methods such as grilling or baking to avoid the risks associated with reheated oils. Further research is needed to understand how reheated oils impact liver metabolism, gut health, brain health, and neurodegeneration, focusing on specific mechanisms and potential interventions.
