Effects of heated versus unheated soybean oil in C57BL/6J mice

Abstract

BackgroundThe metabolic effects of consuming mildly oxidized lipids as compared to highly oxidized lipids are not well documented.ObjectiveOur objective was to investigate if food containing heated soybean oil (SO) alters fat mass and glucose tolerance in C57BL/6J mice at 5 and 10 weeks.MethodsSix week old male C57BL/6J mice were purchased and were randomly divided into four groups (n=8/group) and were fed a low fat diet with either unheated SO or SO heated for 3 (3h‐HO), 6 (6h‐HO), or 9 (9h‐HO) hours for 5 weeks. Food consumption was recorded every 3–4 days, and body weights were recorded every week. Blood glucose levels were measured after a 16 h fast.ResultsThere were no significant differences in weight gain between the groups. Average daily food consumption for mice fed unheated oil, 3h‐HO, 6h‐HO, and 9h‐HO was 18.64g, 19.08g, 19.28g, and 19.68g, respectively. Mean blood glucose levels for mice fed unheated oil, 3h‐HO, 6h‐HO, and 9h‐HO were (mean ± SD) 97.38 ± 21.37 mg/dL, 76.75 ± 9.71 mg/dL, 83.63 ± 12.92 mg/dL, 98 ± 19.38 mg/dL, respectively (overall significance, p = 0.038; 3h‐HO vs. 9h‐HO, p = .094).ConclusionA 5 week exposure to heated oils does not alter weight gain when compared to unheated oil; however, fasting blood glucose levels were higher in the 9h‐HO group compared to 3h‐HO group (p>; 0.05), which might indicate the beginning signs of glucose intolerance.