A new study has found that rats consuming excessive amounts of repeatedly heated oil exhibit higher levels of neurodegeneration compared to rats on a normal diet, along with their offspring.
The research also indicates that the exacerbation of neurodegeneration is linked to the effects of fats on the bidirectional communication network between the liver, intestines, and brain. The liver-gut-brain axis plays a crucial role in regulating various physiological functions, and its imbalance is associated with neurological disorders. Researchers from the University of Illinois Chicago presented these findings at the American Society for Biochemistry and Molecular Biology annual meeting held from March 23 to 26.
Deep frying, where food is fully immersed in hot oil, is a common method of food preparation worldwide. To explore the long-term effects of repeated use of frying oil, the researchers divided female rats into 5 groups, each receiving either standard food, standard food with 0.1 milliliters of unheated sesame oil/sunflower oil/reheated sesame oil/reheated sunflower oil added daily, for a period of 30 days. The reheated oils were intended to simulate the repeated use of frying oil.
Rats consuming reheated sesame oil or sunflower oil showed increased oxidative stress and inflammation in the liver compared to other groups. Their colons also exhibited severe damage, leading to changes in endotoxins and lipopolysaccharides (toxins released by certain bacteria). As a result, there were significant alterations in liver lipid metabolism and reduced transport of the important omega-3 fatty acid DHA in the brain, leading to neurodegenerative changes observed in the brain tissues of rats and their offspring consuming reheated oil.
Other studies inducing neurotoxicity in offspring with monosodium glutamate (MSG) suggest that offspring consuming reheated oil are more susceptible to neuron damage compared to control groups not receiving oil or receiving unheated oil.
The researchers suggest that supplementation with nutrients such as omega-3 fatty acids, curcumin, and resveratrol may help reduce liver inflammation and neurodegenerative changes. They also note the need for clinical studies in humans to assess the adverse effects of consuming fried foods, especially those made with repeatedly used oil.
Next, researchers hope to investigate the effects of repeatedly heated oil on neurodegenerative diseases such as Alzheimer's and Parkinson's, as well as anxiety, depression, and neuroinflammation. They also aim to further explore the relationship between gut microbiota and the brain to identify potential new approaches for preventing or treating neurodegenerative diseases and neuroinflammation.
