Study Highlights the Dangers of Reusing Cooking Oil
A recent Indian study has shed light on the long-term health hazards associated with the consumption of reused deep-frying oil, including an increased risk of neurodegeneration.
Conducted by researchers at Tamil Nadu Central University in India, the study was presented at the annual meeting of the American Society for Biochemistry and Molecular Biology in Texas, USA.
Deep frying, a method involving the immersion of food in hot oil, is a global culinary practice. However, not only does fried food contribute to higher calorie intake, but the common practice of reusing oil for frying, both at home and in restaurants, strips away many of the oil's natural antioxidants and health benefits.
Reused oil can contain harmful components such as acrylamide, trans fats, and peroxides. To study the impact of reusing deep-frying oil, the researchers conducted a long-term study on laboratory mice, dividing them into five groups. Each group was fed either a standard diet or diets including sesame or sunflower oil, either unheated or reheated for 30 days to mimic reused frying oil.
Compared to other groups, mice that consumed the reheated sesame or sunflower oils exhibited increased oxidative stress and inflammation in the liver, colon damage, changes in gut-derived toxins and lipopolysaccharides (toxins released by some bacteria).
Consequently, there was an alteration in liver fat metabolism and a decrease in the transfer of the essential fatty acid "omega-3" in the brain, leading to an increase in neurodegeneration. The study suggests that the increased neurodegeneration is linked to the effects of reused frying oil on the bidirectional communication network between the liver, intestines, and brain.
This liver-intestine-brain axis plays a crucial role in regulating various physiological functions, and dysregulation has been associated with neurological disorders. The study also found that offspring of mice consuming reheated oils were more prone to neurological damage than the control group.
While further studies are needed, researchers suggest that dietary supplements containing omega-3 fatty acids and nutrients like curcumin could be beneficial in reducing liver inflammation and neurodegeneration.
They also emphasize the need for clinical studies on humans to evaluate the adverse effects of consuming fried foods, especially those prepared with frequently reused oil.
Going forward, the researchers aim to study the impact of reused deep-frying oil on neurodegenerative diseases like Alzheimer's and Parkinson's, as well as anxiety, depression, and nerve inflammation. They also plan to explore the relationship between gut microbiota and the brain to identify new potential ways to prevent or treat neurodegeneration and neuroinflammation.
Deep frying, a method involving the immersion of food in hot oil, is a global culinary practice. However, not only does fried food contribute to higher calorie intake, but the common practice of reusing oil for frying, both at home and in restaurants, strips away many of the oil's natural antioxidants and health benefits.
Reused oil can contain harmful components such as acrylamide, trans fats, and peroxides. To study the impact of reusing deep-frying oil, the researchers conducted a long-term study on laboratory mice, dividing them into five groups. Each group was fed either a standard diet or diets including sesame or sunflower oil, either unheated or reheated for 30 days to mimic reused frying oil.
Compared to other groups, mice that consumed the reheated sesame or sunflower oils exhibited increased oxidative stress and inflammation in the liver, colon damage, changes in gut-derived toxins and lipopolysaccharides (toxins released by some bacteria).
Consequently, there was an alteration in liver fat metabolism and a decrease in the transfer of the essential fatty acid "omega-3" in the brain, leading to an increase in neurodegeneration. The study suggests that the increased neurodegeneration is linked to the effects of reused frying oil on the bidirectional communication network between the liver, intestines, and brain.
This liver-intestine-brain axis plays a crucial role in regulating various physiological functions, and dysregulation has been associated with neurological disorders. The study also found that offspring of mice consuming reheated oils were more prone to neurological damage than the control group.
While further studies are needed, researchers suggest that dietary supplements containing omega-3 fatty acids and nutrients like curcumin could be beneficial in reducing liver inflammation and neurodegeneration.
They also emphasize the need for clinical studies on humans to evaluate the adverse effects of consuming fried foods, especially those prepared with frequently reused oil.
Going forward, the researchers aim to study the impact of reused deep-frying oil on neurodegenerative diseases like Alzheimer's and Parkinson's, as well as anxiety, depression, and nerve inflammation. They also plan to explore the relationship between gut microbiota and the brain to identify new potential ways to prevent or treat neurodegeneration and neuroinflammation.
Translation:
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