A recent study points out that neurodegeneration can be worsened by consuming foods prepared in reused cooking oil, a common practice in fried foods such as French fries and fried chicken. The research, presented at the annual meeting of the American Society for Biochemistry and Molecular Biology, showed increased levels of neurodegeneration in rats fed reused cooking oils, compared to rodents who followed healthier diets.
This discovery raises concerns about inadequate diets and their impacts on health. It is already known that nutritional deficiencies can weaken the immune system and contribute to chronic non-communicable diseases, such as obesity, high cholesterol, hypertension, cardiovascular diseases and fatty liver. Now the study suggests that diet may also influence the risk of developing dementia.
The scientists, led by Kathiresan Shanmugam, from the Central University of Tamil Nadu, in India, detected that the neurodegeneration observed in rodents may be associated with a disturbance in communication between the liver, intestine and brain, networks vital for regulating functions. physiological. Disturbances in these networks are linked to neurological disorders.
It is important to highlight that dementia is a generic term for diseases characterized by cognitive changes, often associated with memory loss and disorientation. According to the World Health Organization, around 40% of cases, including Alzheimer’s, could be prevented or delayed. Currently, there are an estimated 47.5 million people with dementia in the world, a number that could reach 75.6 million in 2030 and almost triple in 2050, reaching 135.5 million.
This study emphasizes the importance of healthy food choices and the risks associated with prolonged use of reused cooking oils, bringing a new perspective on the impacts of culinary practices on the development of neurological diseases.
