Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Polymerization , I. The Relation of Autoxidation to Decrease in the Nutritional Value of Heated Linseed Oi

Crampton, E. W.; Common, R. H.; Farmer, Florence A.; Berryhill, F M; Wiseblatt, L.

doi:10.1093/jn/43.4.533

Cited by 23 publications

(14 citation statements)

References 6 publications

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“…Our previous results using [ [1][2][3][4][5][6][7][8][9][10][11][12][13][14] C] molecules demonstrated that they are efficiently metabolized by the first cycle of β-oxidation, to the same extent as linolenic acid (more than 70%) [10]. Based on this result, we demonstrated that the carboxylic end moiety of the ring is shortened.…”

Section: Resultsmentioning

confidence: 81%

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In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

et al. 2006

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-Heating oils and fats may lead to cyclization of polyunsaturated fatty acids, as for example linolenic acid. Cyclohexenyl and cyclopentenyl fatty acids are subsequently present in some edible oils and these are suspected to induce metabolic disorders. In a previous experiment using [1-14 C] labeled molecules, we published that these cyclic fatty acids are beta oxidized to the same extent as linolenic acid, at least for the first cycle of beta oxidation. However, it is possible that the presence of a ring could alter the ability of the organism to fully oxidize the molecule. In order to test this hypothesis, we assessed the oxidative metabolism of cyclic fatty acids carrying a 14 C atom at the vicinity of the ring. For this purpose, rats were force-fed from 1.1 to 1.3 MBq of a representative fraction of dietary cyclohexenyl cyclic fatty acid monomers of [9-14 C] 9-(6-propyl-cyclohex-3-enyl)-non-8-enoic acids and 14 CO 2 production was monitored for 24h. The animals were then necropsied and the radioactivity was determined in different tissues. No consistent radioactivity was recovered as 14 CO 2 24h after administration of the molecules. Sixty percent of the radioactivity was recovered in the urine and 30% in the gastrointestinal tract. By combining our previous data on the oxidation of [1-14 C] cyclic fatty acids and the present results, we suggest that cyclohexenyl fatty acids are first beta oxidized in a similar way as linolenic acid and that the remaining molecule carrying the ring is detoxified and eliminated in the urine and feces. cyclic fatty acid monomers / linolenic acid / oxidation

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Section: Resultsmentioning

confidence: 81%

“…Among them, cyclic fatty acids which are mainly formed from polyunsaturated fatty acids (linoleic and linolenic acids) are suspected to be the most toxic compounds formed in heated oils [2][3][4]. Cyclic Fatty Acid Monomers (CFAM) are mainly formed from the C18 polyunsaturated fatty acids of edible oils (linoleic and linolenic acids) [5].…”

Section: Introductionmentioning

confidence: 99%

In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

et al. 2006

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“…The purpose of our work was to re-evaluate the toxicity of CFAM derived from linolenic acid, that was previously suspected in rats (Crampton et al, 1951(Crampton et al, , 1953(Crampton et al, and 1956Potteau, 1976;Sé bé dio et al, 1996). We performed the experiment by feeding pregnant rats with triacylglycerols containing CFAM.…”

Section: Resultsmentioning

confidence: 99%

“…We performed the experiment by feeding pregnant rats with triacylglycerols containing CFAM. Therefore, these conditions can be considered as physiologically relevant in terms of bioavailability of the CFAM, on the contrary to those using semi-purified fractions of oils, or esters of CFAM (Crampton et al, 1951(Crampton et al, , 1953(Crampton et al, and 1956Potteau, 1976;Sé bé dio et al, 1996). Feeding CFAM significantly reduced the food intake of the females by 20%, without lowering food efficiency (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…CFAM were suspected to be the most toxic compounds formed in heated oils (Crampton et al, 1951(Crampton et al, , 1953(Crampton et al, and 1956. Indeed, using thermopolymerized oils, fractions partially purified containing CFAM or esters of CFAM, CFAM have been suspected to induce adverse effects including high mortality of the rat neonates (Crampton et al, 1951(Crampton et al, , 1953(Crampton et al, and 1956Potteau, 1976;Sé bédio et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Dietary cyclic fatty acids derived from linolenic acid do not exhibit intrinsic toxicity in the rat during gestation

Brétillon¹,

Roy

Pasquis³

et al. 2008

Animal

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Heating oils and fats may lead to cyclization of polyunsaturated fatty acids, especially those showing multiple double bonds like linolenic acid. Cyclohexenyl and cyclopentenyl fatty acids are subsequently present in some edible oils and these were suspected to induce metabolic disorders. When fed during gestation in the rat, cyclic fatty acids were historically reported to induce high mortality of the neonates. Nevertheless, none of these studies have been performed with cyclic fatty acids fed as triacylglycerols, limiting the nutritional value of the conclusions. Therefore, we assessed the toxicity of a diet containing 0.7% of cyclic fatty acids fed as triacylglycerols during gestation and the first days of life in the rat. In this work, we report no deleterious effect of cyclic fatty acids in the mothers and neonates. However, cyclic fatty acids induced a tremendous insulinopenia in the mothers and pups that was associated with the reduction of food intake in the gestating females. Such a finding may be a plausible explanation for the adverse effects of cyclic fatty acids observed previously with higher doses of cyclic fatty acids. Based on present data, on previous ones showing elimination of cyclic fatty acids, and considering their low amounts in the diet, we suggest that cyclic fatty acids formed from cyclization of linolenic acid are not a major concern for human safety.

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Toxicity of Lipid Oxidation Products Consumed in the Diet

Schaich

2020

Bailey's Industrial Oil and Fat Products

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Toxicity of food components is now under intense scrutiny as the public has become increasingly concerned about the safety of our food supply. Products of lipid oxidation and thermal degradation have long been suspected as potential toxins when consumed in the diet, and numerous changes induced by lipid oxidation products have been reported. However, animals have extensive endogenous protection mechanisms throughout the gastrointestinal system in the liver, and in all tissues, so presumed toxicity must be differentiated from normal physiological metabolism and detoxification. This article reevaluates whether and how oxidizing lipids consumed in foods may or may not be toxic, with focus on levels ingested, modification during digestion, absorption vs action only in the gut, physiological processing, effects of other diet components, and differentiating normal responses from actual toxicity. Recommended guidelines for future research are included.

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Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Polymerization , I. The Relation of Autoxidation to Decrease in the Nutritional Value of Heated Linseed Oi

Cited by 23 publications

References 6 publications

In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

Dietary cyclic fatty acids derived from linolenic acid do not exhibit intrinsic toxicity in the rat during gestation

Toxicity of Lipid Oxidation Products Consumed in the Diet

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