Fried Cashew Mixes and Damaged Oils
Cashews can absolutely fit into a brain-friendly diet when eaten raw or dry roasted. They contain minerals and healthy fats that support cellular function and energy balance.
The issue begins when cashews are included in fried snack mixes cooked in repeatedly heated oils.
Nutrition researchers explain that “extended exposure of oil to high temperatures and atmospheric air can generate highly oxidized, potentially toxic products.” Those damaged fats can trigger inflammation and oxidative stress throughout the body — two processes strongly linked to cognitive decline and neurodegenerative disease.
A recent review examining ultra-processed foods and the brain found that these products have been “linked to inflammatory processes in the brain, oxidative stress, and neurodegenerative diseases, contributing to cognitive decline.”
Many processed nut mixes also contain excess sugar, starch, and sodium, which may contribute to weight gain and unstable blood sugar levels over time.
If cashews are your preference, experts recommend sticking to plain versions and using small amounts in meals like salads, yoghurt bowls, or vegetable dishes instead of relying on fried snack mixes.
