Canola oil accelerates brain damage and increases risk of dementia

(NaturalHealth365)  Canola oil is one of the most popular vegetable oils in the world.  However, many holistic healthcare providers are sounding the alarm about this seemingly harmless oil.  And, as you already know, “popular” doesn’t always mean it’s healthy for us.  For example, a recent study published in Nutrients found that consuming oils high in ω-6 polyunsaturated fatty acids, such as canola oil, may damage cells by generating a harmful compound called hydroxynonenal.  This damage can contribute to multiple diseases, raising concerns about the health effects of canola oil’s high linoleic acid content.

Another study suggests that consumption of deep-fried foods cooked in ω-6 polyunsaturated fatty acid (PUFA)-rich vegetable oils like canola oil may contribute to the development of lifestyle diseases such as Alzheimer’s disease, type 2 diabetes, and obesity.

Canola oil increases the risk of brain damage and memory loss

One of the main reasons canola oil has been so popular is that it is quite affordable.  It has also been advertised as “healthy” throughout the years, despite little evidence to support this marketing claim.  Sadly, most corporate advertisers have played on the fact that canola oil is a “vegetable oil” as if that would make people believe that everything is okay.

However, a study published in Advances in Nutrition suggests that consumption of deep-fried foods cooked in ω-6 polyunsaturated fatty acid (PUFA)-rich vegetable oils like canola oil may specifically contribute to the development of Alzheimer’s disease.  The research highlights the role of hydroxynonenal, formed during the peroxidation of these oils, in promoting cell degeneration and death.  Hydroxynonenal is shown to impair the ability of cells to recycle damaged proteins and stabilize lysosomal membranes, processes crucial for maintaining cellular health.

The study discusses the implications of lysosomal destabilization and subsequent cell death in the progression of Alzheimer’s disease.  It suggests that the presence of hydroxynonenal, particularly derived from dietary sources like deep-fried foods cooked in ω-6 PUFA-rich oils, may play a crucial role in Alzheimer’s neuropathology.

A better way to support healthy brain function

A key factor in supporting healthy brain function is choosing the right dietary fats.  While canola oil is commonly used, it is not a good option for brain health.  Research indicates that consuming canola oil may lead to increased levels of amyloid plaque and synapse injury in the brain, which can impair memory formation and retrieval.

To support optimal brain health, it’s important to avoid canola oil and instead opt for oils that offer known benefits.  Organic extra virgin coconut oil and olive oil are two excellent alternatives.  These oils have been shown to support brain health and overall well-being.  Coconut oil, in particular, contains medium-chain triglycerides (MCTs) that can provide a quick source of energy for the brain, while olive oil is rich in antioxidants and anti-inflammatory compounds that support brain function.

In conclusion, making simple changes like swapping out canola oil for coconut oil or olive oil can have a positive impact on brain health.  By choosing oils with known health benefits, you can support cognitive function and protect against conditions like Alzheimer’s disease.  Additionally, incorporating a variety of nutrient-rich foods into your diet can further support brain health and overall vitality.

Editor’s note: Be warned, canola oil is used quite a bit, even within the “health food” industry.  The next time you buy bread, muffins, or cookies (as an example) – read the label carefully.  To learn more about how to avoid the threat of dementia, own the Alzheimer’s and Dementia Summit created by NaturalHealth365 Programs.

Sources for this article include:

NIH.gov
NIH.gov
MeidcalXpress.com
MedicalNewsToday.com

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