Scientists studied how different types of cooking oils affect the brain, especially in mice going through menopause-like changes. They compared three oils: tea seed oil, soybean oil, and lard. When mice ate high-fat diets, the type of oil mattered a lot. Mice eating tea seed oil showed better brain protection and less brain inflammation compared to the other oils. This suggests that not all fats are equal when it comes to brain health. However, this research was done in mice, so we need more studies in humans before making big changes to our diets.

The Quick Take

  • What they studied: Whether different cooking oils (tea seed oil, soybean oil, and lard) affect how well the brain’s protective barrier works and how much inflammation happens in the brain
  • Who participated: Young female mice that had their ovaries removed to mimic menopause, divided into groups eating either normal or high-fat diets for 12 weeks
  • Key finding: Mice eating high-fat diets with tea seed oil had better brain protection markers and less inflammation compared to mice eating high-fat diets with soybean oil or lard
  • What it means for you: The type of fat you eat may be just as important as how much fat you eat when it comes to brain health. Tea seed oil appears to be a better choice than soybean oil or lard, but this finding is from animal studies and needs human research before we can be confident

The Research Details

Researchers took young female mice and removed their ovaries to create a situation similar to menopause in women. They then divided the mice into groups: some ate normal-fat diets and others ate high-fat diets. Within the high-fat diet groups, some mice got their extra fat from tea seed oil, some from soybean oil, and some from lard. This continued for 12 weeks. After the study ended, scientists examined the mice’s brains to measure specific markers related to brain protection and inflammation.

The researchers looked at several important brain measurements: brain-derived neurotrophic factor (a protein that helps brain cells survive), markers that show if the brain’s protective barrier is working properly, and markers that indicate inflammation. By comparing these measurements across the different oil groups, they could see which oil had the best effects on brain health.

The brain has a special protective barrier that keeps harmful substances out while letting good nutrients in. When this barrier breaks down, inflammation can happen in the brain, which may lead to problems with memory and thinking. This study helps us understand whether the type of fat we eat influences this important barrier. Since menopause involves hormonal changes that might affect the brain, studying this in mice going through similar changes is relevant to women’s health.

This was a controlled laboratory study where scientists could carefully manage exactly what the mice ate and measure specific brain markers. The main limitation is that this was done in mice, not humans, so we cannot directly apply these findings to people yet. The study did not specify the exact number of mice used, which makes it harder to evaluate the strength of the results. The researchers measured multiple brain markers, which gives a more complete picture than looking at just one measurement.

What the Results Show

When mice ate high-fat diets, the type of oil they consumed made a significant difference in brain health markers. Mice fed tea seed oil showed higher levels of BDNF, a protein that protects brain cells and helps them function better. These same mice had lower levels of markers that indicate a damaged brain barrier and brain inflammation.

In contrast, mice eating high-fat diets with soybean oil or lard showed more signs of brain barrier damage and inflammation. Specifically, they had higher levels of proteins that indicate the brain’s protective barrier is leaking (S100β and MMP-9) and more inflammatory chemicals in their brains.

Interestingly, when mice ate normal-fat diets (not high-fat), the type of oil did not seem to matter much. All three oils produced similar results in normal-fat diets. This suggests that the benefits of tea seed oil only become apparent when eating high amounts of fat.

The study found that tea seed oil reduced levels of inflammatory molecules called proinflammatory cytokines, which are chemical messengers that trigger inflammation. The mice eating tea seed oil also had lower levels of GFAP, a marker that shows when brain support cells are stressed. These additional findings support the idea that tea seed oil provides broader protection against brain inflammation compared to the other oils.

Previous research has suggested that high-fat diets can damage the brain’s protective barrier and cause inflammation. This study adds to that knowledge by showing that not all fats have the same effect. The finding that tea seed oil appears protective aligns with some earlier research suggesting that oils with certain fatty acid compositions may be better for brain health than others. However, most previous studies have not directly compared these three specific oils in this way.

The biggest limitation is that this research was conducted in mice, not humans. Mice brains work differently from human brains in some ways, so we cannot assume these results will apply to people. The study did not clearly state how many mice were used in each group, making it difficult to assess how reliable the findings are. Additionally, the study only lasted 12 weeks, so we do not know if these effects would continue over longer periods. The research also only looked at female mice going through menopause-like changes, so results might differ in males or in different life stages.

The Bottom Line

Based on this animal research, tea seed oil appears to be a better choice than soybean oil or lard for brain health, particularly if you consume high-fat diets. However, confidence in this recommendation is moderate because the research was only done in mice. The most important takeaway is that the type of fat matters, not just the amount. Before making major dietary changes, consult with a healthcare provider, especially if you have concerns about brain health or are going through menopause.

This research is most relevant to women going through or approaching menopause, since the study used mice in a menopause-like state. People concerned about brain health, inflammation, or cognitive function may also find this interesting. However, this should not be the only factor in choosing cooking oils—taste, cost, and other nutritional factors matter too. People with specific health conditions should discuss oil choices with their doctor.

In the mouse study, changes in brain markers appeared after 12 weeks of eating the different oils. If similar effects occur in humans, you might expect to see benefits over several months of consistent dietary changes. However, we cannot be certain about timing in humans until human studies are completed.

Want to Apply This Research?

  • Track which cooking oils you use daily and note the grams of fat consumed from each source. Create a simple log showing: date, oil type used, amount, and any meals prepared with it. This helps identify patterns in your fat intake and oil choices.
  • If you currently use soybean oil or lard regularly, try gradually replacing it with tea seed oil in cooking. Start by using tea seed oil for one meal per day, then increase over two weeks. Track how you feel—energy levels, mental clarity, and mood—to notice any personal changes.
  • Over 8-12 weeks, monitor your cognitive function by noting memory, focus, and mental energy in your app. Also track any changes in inflammation markers if you have access to blood work (like C-reactive protein). Keep notes on which oils you used and in what quantities to correlate dietary changes with any health improvements you notice.

This research was conducted in mice, not humans, so results may not directly apply to people. Before making significant changes to your diet or oil choices, especially if you have existing health conditions, consult with your healthcare provider or a registered dietitian. This information is for educational purposes and should not replace professional medical advice. If you experience symptoms of cognitive decline or have concerns about brain health, seek evaluation from a qualified healthcare professional.