Temple University researchers have conducted a study that links the consumption of canola oil to worsened memory, decreased learning ability and increased weight gain in Alzheimer’s disease. This is in contrast with olive oil which has been shown to improve memory impairments and reduce levels of amyloid plaques linked to tissue loss and cell death in those with the degenerative illness.
Canola oil is one of the most commonly consumed vegetable oils, it is popular because it is advertised as being healthy and generally far less expensive than others. There are very few studies that have investigated that claim, especially in terms of the brain says Domenico Pratico, MD. from LKSOM.
This study focused on the formation of neurofibrillary tangles and amyloid plaques as well as memory impairment in Alzheimer’s disease mouse models. Amyloid plaques and phosphorylated tau are responsible for the formation of neurofibrillary tangles, which contribute to neuronal dysfunction, degeneration, and memory loss in Alzheimer’s disease. Findings of the study have been published in Scientific Reports.
This was conducted by using mouse models that were put into two groups. One of the groups of mice consumed a normal diet. The other group consumed the equivalent of 2 tablespoons of canola oil along with a normal diet. After a year both mice groups were assessed. The obvious difference between the two groups being the weight gain in the mice who ate the canola oil. The mice were put into maze tests, with the result of their performance showing that the canola mice also had working memory impairments. When the researchers conducted an examination of their brains it was observed that the canola mice had decreased levels of a peptide that protects neurons from damage known as amyloid beta 1-40. The canola mice also had increased levels of amyloid plaques in their brains, additionally they had significant reduction in the number of contacts between neurons, which is a sign of extensive injury.
The researchers plan to conduct as another study to find out if there can be damage done with short term use of canola oil, adding that they would also like to conduct an additional longer study to examine how extensive the use of canola oil can become. The researchers also state that it is unwise to consider canola oil as healthy or to even place it on par as oils that have been proven to have health benefits.
Most canola oil is extracted using a chemical solvent called hexane. Heat is often applied in the process which can affect the stability of the molecules, turning it rancid and killing off the omega-3 it contains, and even create trans fats. Canola oil comes from genetically modified rapeseeds beacuse of this it can reduce liver and kidney functions, and increase the risk of cancer. Canola oil can deplete levels of vitamin E and raise levels of triglycerides by more than 40%. Canola oil has been linked to a rise in the incidence of lung cancers, and with increased membrane rigidity which triggers degenerative diseases.
In conclusion if you wish to continue to eat healthy you would be doing yourself a massive favour by ignoring the leading statements of advertising claiming that canola oil is healthy and avoid using it completely. Virgin and extra virgin olive oils are good choice with an abundance of evidence to show that they are healthy alternatives with actual benefits that are not extracted with solvents and deodorized.
