The essence of oil frying is that the food is immersed in hot oil, where it is fried until crispy. When frying, most of the healthy fat-soluble components of the food are destroyed, while acrylamide, peroxides, trans fats and a number of harmful components are added. It has long been known that serious health risks, such as diabetes and cancer, can be associated with cooking oil. IFL Science.
Researchers from the Central University of Tamil Nadu, led by Assistant Professor Kathiresan Shanmugam, investigated the effects of sunflower oil on female mice. One group of animals was given regular chow, while two other groups received chow supplemented with fresh oil and used cooking oil for 30 days.
After one month, the mice that consumed the used oil were found to have elevated levels of liver enzymes, indicating inflammation and oxidative stress to the vital organ. The measurements also showed a higher level of C-reactive protein, indicating an increased risk of heart attacks and strokes.
As a result, there was a significant change in fat metabolism, and the supply of important omega-3 fatty acids to the brain decreased. This led to neurodegeneration not only among the mice that consumed the recycled oil, but also among their offspring
Shanmugam noted.
The damage was also detectable at the cellular level in the rats' intestines and in the glial cells that support neurons. During repeated experiments, the researchers also examined the effect of monosodium glutamate, a flavor enhancer also widely used in kitchens, and found additional damage to the nervous system.
To our knowledge, this is the first research demonstrating an increased neurodegenerative effect of cooking oil in offspring
Kathiresan Shanmugam said.
According to Indian scientists, adding omega-3 fatty acids, turmeric and rice bran oil to the diet reduces the harmful effects of cooking oil – and they also emphasized that it will be very important to study the effects of the oil on humans under clinical conditions. conditions. During further research, experts will investigate the effect of cooking oil on the gut microbiome and its potential role in the development of Alzheimer's and Parkinson's diseases.
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