Common Oil for Deep Frying Found To Make Genetic Changes in the Brain
Deep frying is not just for chicken anymore. Nowadays you can find deep fried everything. From deep-fried Oreos, to deep-fried turkey legs, fried pies and more. Deep frying involves submerging a food in hot oil. The ideal temperature is around 350–375°F (176–190°C). When a food is submerged in oil of this temperature, its surface cooks almost instantly and forms a type of “seal” that the oil cannot penetrate.
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While many restaurants and home chefs use a variety oils for dee-frying, there is one oil that researchers are saying to stay away from.
Soybean oil has been increasingly used over the past few decades in the U.S. and other western countries, particularly for deep frying. It is used in several methods of cooking, such as baking and roasting. Its relatively high smoke point makes it a great option for deep frying and other high-heat cooking methods.
However, a new study, conducted by the researchers at UC Riverside, has reported that soybean oil not only causes diabetes and obesity but also makes genetic changes to the brain, which can lead to neurological conditions including anxiety, autism, Alzheimer’s and depression.
The researchers, who wanted to understand how the oil produces such negative consequences, investigated its impact on the gene expressions in the hypothalamus region of the brain, which regulates metabolism and several other processes.
The study was conducted using mice models. While one group of mice was given a diet high in normal soybean oil, the other one was given a diet high in soybean that lacked linoleic acid, and the third one was fed on a coconut oil-rich diet.
Their findings suggested that the soybean oil modified the expression of around a hundred different genes present in the hypothalamus region, affecting several processes including inflammation, neurological diseases and…
