"Reusing Frying Oil Linked to Increased Risk of Neurodegeneration, Scientists Warn"
A recent study presented at Discover BMB 2024 suggests a correlation between extended ingestion of reheated cooking oils and accelerated neurodegeneration, as evidenced by higher levels of neurotoxicity in rats fed diets high in such oils. The consumption of reheated oils disrupts the gut-brain-liver axis, leading to increased oxidative stress and inflammation, precursors to neurodegenerative conditions. Reheating oils at high temperatures leads to the formation of harmful compounds, impacting human health with elevated cholesterol levels, inflammation, and potential liver damage. Dietary interventions rich in omega-3 fatty acids, antioxidants, and probiotics are recommended to mitigate these risks.
