Vegetable Oil: The Real Culprit behind Alzheimer’s Disease

Abstract

Its major component, polyunsaturated fatty acids (PUFA), is transported to all body organs via the blood, where it becomes a major component of cell membrane. Most “vegetable oil” consists of ω-6 PUFA of which linoleic acid is the major constituent, such as soybean oil, corn oil, rapeseed oil, and safflower oil. If deep-fried dishes are cooked by heating “vegetable oil” that contains large amounts of linoleic acid to 150-200°C, after 5 min, cytotoxic hydroxynonenal starts to form in the oil and reaches a high concentration in the food only 30 min later.