Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2016 Aug 16:3:636-643.
doi: 10.1016/j.toxrep.2016.08.003. eCollection 2016.

Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil

Rekhadevi Perumalla Venkata  1 , Rajagopal Subramanyam  1
Affiliations

Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil

Rekhadevi Perumalla Venkata et al. Toxicol Rep. .

Abstract

Consumption of repeatedly heated cooking oil (RHCO) has been a regular practice without knowing the harmful effects of use. The present study is based on the hypothesis that, heating of edible oils to their boiling points results in the formation of free radicals that cause oxidative stress and induce damage at the cellular and molecular levels. Peroxide value of heated oil, histopathological alterations, antioxidant enzyme levels and blood biochemistry were determined in Wistar rats treated with the RHCO. RHCO revealed higher peroxide value in comparison to oil that has been unheated or singly heated. Histopathological observation depicted significant damage in jejunum, colon and liver of animals that received oil heated repeatedly for 3 times. The altered antioxidant status reflects an adaptive response to oxidative stress. Alteration in the levels of these enzymes might be due to the formation of reactive oxygen species (ROS) through auto oxidation or enzyme catalyzed oxidation of electrophilic components within RHCO. Analysis of blood samples revealed elevated levels of glucose, creatinine and cholesterol with declined levels of protein and albumin in repeatedly heated cooking oil group. Hematological parameters did not reveal any statistically significant difference between treated and control groups. Results of the present study confirm that the thermal oxidation of cooking oil generates free radicals and dietary consumption of such oil results in detrimental health effects.

Keywords: Hematological parameters; Oxidative stress; Peroxide value; Repeatedly heated cooking oil.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Schematic representation of experimental design.
Fig. 2
Fig. 2
Effect of treatment on the body weight of animals (Data represented as mean; n = 10; *P < 0.05).
Fig. 3
Fig. 3
Effect of treatment on the organ weight in animals (Data represented as mean; n = 10; *P < 0.05).
Fig. 4
Fig. 4
Peroxide value of oils of different heating grades (mEqO2/kg; Data represented as mean; n = 10; *P < 0.05).
Fig. 5
Fig. 5
Effect of treatment on occurrence and distribution of polyps in the colon of mice (number of polyps).
Fig. 6
Fig. 6
Histopathological representation of tissues, Control (A) and 3RHCO treated (B) colon, jejunum and liver of animals after 28 day treatment (H & E, 400X).
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Adam S.K., Soleiman I.N., Umar N.A., Mokhtar N., Mohamed N., Jaarin K. Effects of repeatedly heated palm oil on serum lipid profile: lipid peroxidation and homocysteine levels in a post-menopausal rat model. Mcgill J. Med. 2008;11:145–1581. - PMC - PubMed
    1. Aebi H. Catalase. In: Bergmeyer H.U., editor. Vol. 2. Werlag Chemie; Weinheim: 1974. pp. 673–678. (Methods of Enzymatic Analysis).
    1. Alexander J.C. Chemical and biological properties related to toxicity of heated fats. J. Toxicol. Environ. Health. 1987;7:125–138. - PubMed
    1. Azman A., Mohd Shahrul S., Chan S.X., Noorhazliza A.P., Khairunnisak M., Nur Azlina M.F., Qodriyah H.M., Kamisah Y., Jaarin K. Level of knowledge: attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil. Med. J. Mal. 2012;67:91–101. - PubMed
    1. Bayraktar N.M., Karagözler A.A., Bayraktar M. Investigation of the blood biochemical status of gas station workers. Toxicol. Environ. Chem. 2006;88:587–594.

LinkOut - more resources