Eating food deep-fried in oil not only adds calories but also poses several health risks. Researchers have now found that frequent reuse of frying oil, a common practice in many homes and restaurants, could raise the risk of neurodegeneration and brain damage.
According to the results of a rat study presented at Discover BMB 2024, the American Society for Biochemistry and Molecular Biology's annual meeting, diets containing reheated cooking oils led to significantly increased levels of neurodegeneration compared to a standard diet.
