Although high-temperature deep-frying is already associated with metabolic health concerns, comprehensive studies on the effects of consuming such oils are scarce. Recent research conducted on rats indicates that the repeated use of the same oil for deep-frying may heighten the risk of neurological disorders, including conditions like Parkinson’s, Alzheimer’s, multiple sclerosis, and autism.
Harmful chemicals generated when oil is heated to extreme temperatures may disrupt the critical signaling pathways between the brain, liver, and gut. This has the potential to lead to significant neural damage that could be passed down to future generations.
This study marks the first to illustrate that long-term consumption of deep-fried oils can worsen neurological outcomes. The reuse of oil influences the two-way communication pathways connecting the liver, gut, and brain, thereby enhancing neurodegeneration. The liver-gut-brain axis is vital for controlling various bodily functions, and its impairment has been connected to neurological conditions.
The research revealed that rats fed on reheated oils exhibited heightened oxidative stress, damage to the colon and liver inflammation. These conditions triggered changes in the metabolism of liver lipids and reduced the transportation of vital fatty acids to the brain. Additionally, the study indicated that the offspring of rats that consumed reheated oils suffered greater neuronal damage compared to those in the control group.
The study emphasized that reused frying oil not only depletes its natural antioxidants and beneficial properties but also accumulates hazardous substances like trans fats and acrylamide, a compound notorious for harming both the neurological and reproductive functions. Additionally, repeatedly heating any unsaturated oil, such as olive oil, to high temperatures leads to the formation of compounds that exhibit carcinogenic effects in rat studies.
For optimal safety and quality when frying foods, it is best to always use fresh cooking oil, with avocado oil being the top choice due to its high smoke point. Refined coconut oil is also a strong alternative. Oils that are considered toxic are corn, canola, soybean, cottonseed, safflower, sunflower, rice bran and grapeseed. These oils are exposed to extremely high temperatures, which oxidize their fatty acids and result in the production of detrimental byproducts. Overconsumption of omega-6 fatty acids, prevalent in these seed oils, can also lead the body to generate pro-inflammatory substances.
To view the original scientific study click below:
Study reveals neurological effects of reused frying oils
