Patient's Query
Hello doctor,
Recently, I have been reading about the potential links between deep frying and neurodegenerative diseases. I am concerned about the types of cooking oil I use, and how they might contribute to neurological disorders. Can you shed some light on the relationship between deep frying, the kind of cooking oil we use, and the risk of developing neurodegenerative diseases? Are there specific oils that are safer than others when it comes to cooking at high temperatures? I would appreciate any advice on making healthier cooking choices to potentially reduce my risk.
Please help.
Thank you.
Hello doctor,
Welcome to icliniq.com
I understand your concern.
A growing body of evidence supports that there is a relationship between higher consumption of deep-fried foods and neurodegeneration. This risk is mainly related to fast food restaurants and industries where reused oil is applied for frying. Such oils can increase the oxidation state and cause injuries to various body organs, especially the brain. Therefore, if you are going to avoid such harmful oils, you must avoid fast foods. In response to your question, the safest oils for frying foods are- extra virgin olive, avocado, or canola oil.
I hope this helps.
Kindly follow up if you have more concerns.
Regards.
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