Repeatedly Heated Vegetable Oils and Lipid Peroxidation

Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation

“…Furthermore, report findings from earlier investigations have implicated lipid peroxidation and oxidative stress in the pathogenesis of endothelial dysfunction, hypertension and cardiovascular diseases induced by prolonged consumption of repeatedly heated oils (Jaarin et al, 2011;Ng et al, 2014;Yen et al, 2010). Evidence suggests elevated plasma lipid peroxidation content in rats fed oil heated five times (Jaarin and Kamisah, 2012). The results hereby agree with a previous study reported by Yen et al (2010) that deep-frying oil fed to rats markedly increased ALT, whereas no appreciable effect found on AST.…”

“…These findings are based on the effects of repeated heating on oils, including increased fatty acid instability and saturation, hyperlipidemic activity and depreciated level of tocopherols that protect biological membranes against oxidative and carcinogenic stress (Falade et al, 2015;Jaarin and Kamisah, 2012). Oxidized lipids in heated oil acquire undesirable properties associated with saturated fatty acids to promote correlation with increased serum cholesterol levels and higher LDL-cholesterol in particular (Jaarin et al, 2011).…”

“…Oxidative products, including peroxides, hydroperoxides, aldehydes and several other potentially hazardous non-volatile polar compounds, are deposited in cooking oil, compromising the biochemical and nutritional safety of the oil (Hur et al, 2005). Some of these products are absorbed into fried foods; the literature suggests that consuming fried food causes depletion of endogenous antioxidants and stimulates membrane lipid peroxidation (Jaarin and Kamisah, 2012). The repeated heating of cooking oil produces oil highly susceptible to lipid peroxidation.…”

Households’ Awareness, Attitudes and Practices Regarding Waste Cooking Oil Recycling in Petaling, Malaysia

“…The continuing reuse of cooking oil in food preparation for two times or more was reported in the literatures as dangerous to health [9]. Fig.…”

“…By continuing reuse of WCO for food preparation one increasesthe risk of cardiovascular diseases, liver problem, and cancer. Whencooking oilis subjected to persistent heating, the concentration of the hydrocarbons in the oil increases and makes it unhealthy for human consumption [2,8,9,10,11].…”