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A recent study presented at Discover BMB 2024, the American Society for Biochemistry and Molecular Biology's annual meeting, has drawn attention to a potential association between the consumption of reheated cooking oils and increased risk of neurodegeneration.

Amid growing concerns over neurodegenerative disorders like Alzheimer's, the new research raised important questions about dietary practices and their impact on neurological health.

Conducted by Dr. Kathiresan Shanmugam and colleagues from the Central University of Tamil Nadu in India, the study explored the effects of long-term consumption of reheated deep-frying oils on neurodegeneration.

The findings, set to be published in a virtual supplement to the Journal of Biological Chemistry, indicated a concerning trend observed in rats fed diets containing reheated cooking oils.

Rats subjected to diets supplemented with reheated cooking oils exhibited notably higher levels of neurodegeneration compared to those on standard diets.

This suggests a potential link between reheated oil consumption and disrupted liver-gut-brain axis, a crucial mechanism for maintaining physiological balance and warding off neurological disorders.

"Deep-frying at high temperatures has been linked with several metabolic disorders, but there have been no long-term investigations on the influence of deep-fried oil consumption and its detrimental effects on health," Shanmugam stated in a news release.

"To our knowledge, we are first to report long-term deep-fried oil supplementation increases neurodegeneration in the first-generation offspring."

The study involved female rats grouped into various dietary regimens, with some receiving diets supplemented with unheated oils and others with reheated oils, mimicking conditions of consuming reused deep-frying oil.

Notably, rats fed reheated oils showed heightened oxidative stress, inflammation in liver tissues and significant colonic damage, alongside altered levels of toxins indicating gut disruption.

Furthermore, the offspring of rats fed diets including reheated oils displayed increased susceptibility to neurotoxicity, emphasizing the enduring impact of reheated oil consumption across generations.

Shanmugam highlighted the alterations in liver lipid metabolism and decreased transport of crucial brain omega-3 fatty acids observed in rats consuming reheated oils, underscoring the potential mechanisms driving neurodegeneration.

Experts not involved in the study echoed concerns over the harmful effects of reheated cooking oils on health.

Registered dietitians Alyssa Simpson and Dr. Alexandra Filingeri emphasized the role of oxidative stress, inflammation and disruptions to gut health in exacerbating neurodegenerative risks.

"Repeat exposure of heat to cooking oil negatively impacts fatty acid composition decreasing health-promoting polyunsaturated fats and increasing trans isomers and saturated fatty acids," Dr. Filingeri explained to Medical News Today.

To mitigate these risks, Simpson recommended diets rich in antioxidants, omega-3 fatty acids and probiotics, while Filingeri noted the importance of choosing high-quality oils, avoiding overheating, and adopting healthier cooking methods.

While this study was conducted on rats, its implications for human health are significant, urging further research into the specific mechanisms underlying neurodegeneration associated with reheated oil consumption.