Effects of Reused Vegetable Cooking Oil by Fast Food Vendors in Abakaliki Metropolis on Brain Neurotransmitters in Normal Albino Rats

Background and Objective: Repeatedly using vegetable cooking oils for deep-frying can cause the fats and oils to undergo oxidative degradation, resulting in the release of free radicals. The oxidation initiated by these free radicals is a significant factor leading to rancidity in fats, oils and oxidative stress in biological systems. This study aimed to explore the impact of vegetable oil reused by fast food vendors in Abakaliki Metropolis on brain neurotransmitters in normal albino rats. Materials and Methods: Thirty-five albino Wistar rats were included in this study and randomly divided into five experimental groups (A-E), with each group consisting of seven rats. Before starting the experiment, the rats were given seven days to acclimate to the conditions. The treatment period lasted for 42 days, after which brain samples were collected from the rats for laboratory analysis. Standard methods were employed to analyze the levels of serotonin, dopamine, nor-epinephrine, acetylcholinesterase (AChE) and epinephrine in the collected brain samples. Results: The results showed reductions in the amount of nor-epinephrine, dopamine and serotonin significantly (p<0.05) in rats that received reused vegetable oil (RVO) when compared to groups that received fresh vegetable oil and normal control. Noticeable increases (p<0.05) were observed in the levels of epinephrine and the activity of AChE in rats administered with RVO. The albino rats given RVO and fresh vegetable oil (FVO) exhibited a notable and statistically significant (p<0.05) increase in their body weight when compared to the control group. This weight gain was observed in a time-dependent manner. Conclusion: According to the results obtained from this research, the intake of reused vegetable oil may pose risks to the brain's well-being.