• Consuming deep-fried oils has been linked to oxidative stress and inflammation, which are risk factors for neurodegenerative diseases and other chronic conditions.
• A new study in rats suggests a potential connection between the long-term consumption of reheated cooking oils and increased neurodegeneration.
• The gut-brain-liver axis appears crucial in maintaining neurological health, and consuming reheated oils may disrupt this balance.
• Experts recommend diets rich in antioxidants and omega-3 fatty acids, cautioning against the frequent consumption of fried foods.
  According to the Alzheimer’s Association 2024 Alzheimer’s Disease Facts and Figures report, Alzheimer’s now affects nearly 7 million adults age 65 and older in the United States.

Amid this rising neurodegenerative health crisis, a recent rat study has highlighted a potential link between long-term consumption of reused deep-fried oil and increased neurodegeneration.

The study abstract was presented at Discover BMB 2024, the American Society for Biochemistry and Molecular Biology’s annual meeting, and will be published in a virtual supplement to the Journal of Biological Chemistry.

The new study found that rats fed diets with reheated cooking oils exhibited significantly higher levels of neurodegeneration compared to rats consuming a standard diet.

The research suggests that reheated oil may increase neurodegeneration by disrupting the liver-gut-brain axis, which is crucial for maintaining physiological balance and has been linked to neurological disorders.

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