Frying in the same oil?/ Research reveals the risk it poses to health

Who can resist fries, especially golden restaurant fries?

Although it is already known that fried foods should be consumed in moderation, due to their high calories and fat, a new study highlights the dangers of reused cooking oils.

More specifically, scientists, through a study presented at Discover BMB, the annual meeting of the American Society for Biochemistry and Molecular Biology, and focusing on experiments with mice, found that experimental animals consuming food fried in already used oil presented higher levels of neurodegeneration compared to control animals on a healthy diet. However, the same pattern was observed in their offspring.

The researchers also found that increased neurodegeneration appears to be linked to the oil's effects on the two-way communication network between the liver, gut and brain. This liver-gut-brain axis is considered crucial for the regulation of various physiological functions and its damage is associated with neurological disorders.

Although more research is needed, the study authors report that supplementation with omega-3 fatty acids and nutrients such as curcumin and oryzanol may help reduce liver inflammation and neurodegeneration. However, to evaluate their results, clinical studies will be needed./ CNA

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