Repeated use of oil for frying fish. Effects of feeding the fried fish to rats

Abstract

Four groups of weanling male albino rats (Wistar strain) were fed isonitrogenous diet (10% protein) identical in all respects except in the nature of the protein source, for 4 weeks. Control group (group 1) had steamed mackerel meat as the protein source, whereas groups 2, 3 and 4 had mackerel fried on the 1st, 3rd and 4th days in the same coconut oil repeatedly used for frying each day. Four groups of adult male rats weighing around 130 g were fed on the same diet for 12 weeks. Weanlings fed on fish fried on the 4th day showed significantly lower feed consumption and weight gain compared to the other three groups. All the three groups of adult rats fed on fried fish compared well with control rats in weight gain and hepatosomatic index. There was a decrease in the total lipid and cholesterol content of the liver of rats fed with fried fish in comparison with the control rats. The total lipid and cholesterol in heart and serum cholesterol levels increased significantly from control rats through group 4. The C22:6/C20:5 ratio in the heart lipid showed a very high value compared to the dietary lipids. Histopathological examination showed initial stages of cell damage in the liver and kidney of rats fed with fish fried on the 4th day. In-vitro digestibility of proteins of fried fish were lower than that of steamed fish, but the difference in this respect between proteins of fish fried on different days was not significant.

Fish Intake and Risk of Incident Heart Failure

“…Although detailed information on fish species or cooking oils was not available, the lack of correlation with plasma phospholipid n-3 fatty acid levels suggests that these fish meals were mostly lean (white) fish; although frying adds other fatty acids from the frying oil, it does not reduce the absolute n-3 content (29,30). Frying may add oxidation products (30) Fish Intake and Incident Heart Failure hydrogenated oils, transfatty acids, and frying may also have adverse health effects when oils/fats are used repeatedly for frying (31,32). Thus, if relatively little benefit is present owing to low fish oil content, the net effect may be detrimental.…”

Prevalence of Obesity and Dyslipidemia in Middle-Aged Men and Women in Tanzania, Africa: Relationship with Resting Energy Expenditure and Dietary Factors.

“…It is commonly eaten as a relish with a high carbohydrate food called "Ugali." In one study where rats were repeatedly fed fish fried in co conut oil, it was observed that weight, total lipid and cholesterol in the heart and serum cholesterol showed a tendency to increase (32). Thus, the difference in the pattern of consumption of various dietary factors led to the differences observed in the mean BMI levels and the prevalence of obesity and central adiposity between the urban and rural areas and the pastoralists' population.…”

Influence of Thermally Oxidized Palm Oil on Growth Performance and PPAR-α Gene Expression in Broiler Chickens

“…Oxygen from air and water from food being fried when mixed with heated oil accelerating the rate of its oxidation. The cooked food absorbs this oxidized oil so it becomes a part of our diet (Ammu, et al, 2000). In developing countries, the consumption of highly oxidized fat through the deep fried food is high.…”