Damage from reuse frying oil They are quite famous. When cooking sugar-containing foods such as potato starch, heating may result in the formation of carcinogens such as acrylamide. In addition, when heated, beneficial antioxidants in fats are lost and the formation of reactive oxygen species increases, which precisely contribute to cellular oxidation. It is also linked to cancer and even metabolic or cardiovascular diseases. But until now this has not been associated with neurodegenerative pathologies.
Researchers from University of Illinois, Vinayaka Teaching Hospital and Tamil Nadu Central University. It should be noted that their studies were carried out with rats, so it will be necessary to test whether this can be extrapolated to humans. But so far, they have seen that repeated use of cooking oil increases the likelihood of neuronal degeneration in both adult rats and their offspring.
This research is still in its infancy and was just presented at the annual meeting American Society for Biochemistry and Molecular Biology. Its authors believe their findings justify the need for continued research into the liver-gut-brain axis and how what we eat can affect the health of our nervous system. Plus, logically, this gives us another reason not to use cooking oil too often. This Holy Week, it is better to fry torria in new oil.
Dangers of Reusing Cooking Oil
To conduct this study, the authors took a group of female rats and fed them. for 30 days with three types of food. On the one hand, the control group was fed their own standard dietand others took the products were passed through new or heated oil.
After this month, participants in the latter group were found to have increased blood levels. Liver enzymes. This is related to both inflammation just like with him oxidative stress. Both phenomena have already been associated with the custom of reusing cooking oil. In fact, these are some of the reasons why it can cause cancer or metabolic disorders. However, these scientists saw differently.
These changes in the liver affected how the organ metabolized fats. Hence Omega-3 fatty acidsknown for their strong neuroprotective effects, could not be transferred to the brain.
The consequence was increased neuronal degeneration, as could be seen in histological analysis of rat brains. Similarly, involvement was observed in colon cells, indicating that The connection between the gut and the brain.
If this happened in humans, it could trigger dementia or influence the development of diseases such as Alzheimer’s and Parkinson’s disease.
Other effects
It was also found that both adult rats and offspring experienced an increase cholesterol and C-reactive protein levels. The latter is an important marker of inflammation.
All this is enhanced by the fact that the antioxidant role of some oils, such as olive, is lost with each reheating.
Therefore it is clear that reusing cooking oil has many harmful effects. It is not entirely clear whether neurodegeneration is one of them. But given the effects on rats, in the absence of more research, it wouldn’t hurt to take this into account when deciding how many times we use the same oil.
Source: Hiper Textual
