Canola Oil Linked to Worsened Memory and Learning Ability in Alzheimer’s

Vegetable oil has become the main type of oil used in cooking around the world, and canola oil tops the list of vegetable varieties that end up pressed, bottled, and ready for the next recipe. The reason canola oil is so prevalent is due to cost; it’s less expensive than many other oil alternatives that could otherwise be found on the shelf.

Despite this, surprisingly little scientific research has been conducted as to the effects of canola oil consumption. A new study from Temple University has found some evidence that links lowered memory and learning ability, and weight gain, with the use of canola oil in a person’s diet. Alzheimer’s disease research has recently started to focus on amyloid plaque and neurofibrillary tangles in the brain; and some researchers believe they’re a significant indicator of both the presence of Alzheimer’s as well as an indicator of who might develop it in the future.

Previous studies looked at olive oil and possible links to the amyloid plaques linked to Alzheimer’s, and found that type of oil tended to reduce the levels of amyloid plaque found on the brains of mice. When the researchers investigated canola oil for any similar links, they discovered canola oil actually increased the incidence of amyloid plaque. Simply put, long term use of canola oil might put you at greater risk for developing dementia or other mental disorders as time goes on.