Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

Garrido-Polonio, C.; García-Linares, M. Carmen; García‐Arias, M. Trinidad; López-Varela, S.; García-Fernández, M. C.; Terpstra, A.H.M.; Sánchez-Muniz, Francisco J.

doi:10.1079/bjn20041174

Cited by 77 publications

(45 citation statements)

References 33 publications

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“…This is why the origin and amount of oil fed to animals ad libitum are important factors. Most of academic studies [4][5][6][7][8][9] on used frying oil mixed 12-20 wt% of thermally oxidized oil in the diet corresponding to the oil contents in an ideal human diet. As the optimum oil content in a rat diet is 4-7 wt%, that for humans seems inapplicable to rats.…”

Section: Introductionmentioning

confidence: 99%

“…The findings suggest that ingestion of recovered oil did not produce notable changes in oil absorption from the small intestine or metabolism in the liver. Garrido-Polonio et al 9) carried out an experiment in which growing Wistar rats weighing 65 g were fed for 27 days a diet containing 15% sunflowerseed oil repeatedly used in frying (PC 27.7%, oligomer content 16.6%). The HDL fraction of the experimental rats had significantly increased levels of total and esterified cholesterol and phospholipids.…”

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confidence: 99%

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Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Totani

Ojiri

2007

J. Oleo Sci.

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Male Wistar rats were fed ad libitum a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or used frying oil recovered from Japanese food manufacturing companies (recovered oil) for 12 weeks and subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to recovered oil were observed. There was a tendency toward higher consumption of the diet in the experimental group as compared to the control group. In the serum of the experimental group, no difference was detected in the levels of glucose, triacylglycerol, and phospholipids. But many dark-red patches, necrosis, and bleeding were found in the livers of 75% of the experimental rats; these rats had extremely high aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values. Average AST and ALT values of the experimental group were significantly higher than those of the controls. The renal cells were also obviously damaged. These results raise the concern that frying oil contained in ready-made foods, snacks, etc., if deteriorated to an extent equal to or greater than that of the recovered oil, may be able to change human serum AST/ALT levels and damage the liver and kidneys.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Totani

Ojiri

2007

J. Oleo Sci.

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“…Consistent with the results of the current study, Kamsiah et al (23) showed that after 20 weeks of consumption of 5 times-heated palm oil, LDL-C levels increased, yet no significant change in HDL-C levels was observed. In this context, Garrido Polonio et al (24) showed that negative alterations in lipid profile of rats fed heated sunflower oil may be due to decreased intake of unsaturated fatty acids, especially linoleic acid. Changes in lipid profile following consumption of heated oil could increase atherosclerosis risk as indicated by Adam et al (25).…”

Section: Discussionmentioning

confidence: 99%

The Effects of Heated Oils Used in Fast Food Restaurants on Metabolic, Inflammatory and Oxidative Stress Markers, Blood Pressure, and Liver Histology in Sprague-Dawley Rats

Ghobadi

Akhlaghi

Mokhtari

et al. 2018

Iran Red Crescent Med J

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Background: Long and repeated heating causes multiple physical and chemical changes in oil, which may result in serious biological damages upon consumption. Objectives: This study investigated the effects of heated oils used in fast food restaurants on metabolic, inflammatory, and oxidative stress markers in rats. Methods: The experimental clinical study was performed during summer 2016 in Shiraz, Iran. For 13 weeks, 32 Sprague-Dawley rats received one of the 4 diets: Group 1: basal diet mixed with 15% w/w heated oil containing total polar compounds (TPC) = 12.5% (TPC 12.5); Group 2: basal diet with 15% unheated oil used in group 1 (control TPC 12.5); Group 3: basal diet with 15% heated oil with TPC = 35% (TPC 35); and Group 4: basal diet with 15% unheated oil used in group 3 (control TPC 35). At weeks 6 and 13, blood samples were collected for determination of fasting glucose, lipid profile, liver enzymes, and inflammatory and oxidative stress markers. Blood pressure was measured on the 13th week. Histopathological examination of liver slices was performed after euthanization of rats. Statistical analysis was done using the SPSS software. Results: On the 13th week, the TPC 35 group had higher plasma glucose (+40.4 mg/dL, P < 0.05), triglycerides (+13.6 mg/dL, P < 0.05), aspartate transaminase (+34.3 U/L, P < 0.05), interleukin-1β (+453 pg/L, P < 0.01), and blood pressure (+16/5 mmHg, P < 0.05) than the control and higher glucose (+59.3 ng/L, P < 0.001), aspartate transaminase (+55.5 U/L, P < 0.05), total cholesterol (+6.5 mg/dL, P < 0.05), and 8-isoprostane (+8.5 mg/dL, P < 0.05) than the values on week 6. On the 6th week, Low Density Lipoprotein (LDL)-cholesterol was higher in the TPC 35 group than TPC 12.5 (+4.0 mg/dl, P < 0.05) and the level of serum malondialdehyde was higher

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“…Effects of used frying oil on living body have been investigated by giving the oil as is to animals 18,19) . In accordance with the oxidation level of the oil, not only cytotoxicity but also gross symptoms, such as seborrhea, diarrhea, polyuria, excessive hair loss and so forth were observed.…”

Section: Discussionmentioning

confidence: 99%

Cytotoxic Compounds Generated in Heated Oil and Assimilation of Oil in Wistar Rats

Burenjargal

Totani

2009

J. Oleo Sci.

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We have previously suggested that gluten binds with decomposition products from thermally oxidized oil during frying, and that low-molecular-weight compounds bound to browned gluten damage the liver in rats. Ten-week-old male Wistar rats were fed for 11 weeks ad libitum a diet containing 7 wt% fresh frying oil and 0.1 wt% gluten heated in/without oil at 180 for 10 h. Feces collected weekly and serum were subjected to lipid and hematological analyses, respectively. Values obtained in the analyses did not differ from those of the control group. The results show that thermally processed gluten does not influence the digestion, absorption, metabolism, and growth of rats, regardless of the cytotoxic lowmolecular-weight compounds, and that ingested fresh oil was assimilated normally. Together with the previous results, the odor of thermally processed gluten stimulated the rats' appetite, and completely assimilable fresh oil and cytotoxic low-molecular-weight compounds bound to gluten were ingested, and thus organ damage and rapid body weight increase were observed. As commercial deep-fried products are often made with repeatedly used oil with periodically added fresh oil, similar to the present experimental diet, obesity and organ damage may also occur in humans.

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Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

Cited by 77 publications

References 33 publications

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

The Effects of Heated Oils Used in Fast Food Restaurants on Metabolic, Inflammatory and Oxidative Stress Markers, Blood Pressure, and Liver Histology in Sprague-Dawley Rats

Cytotoxic Compounds Generated in Heated Oil and Assimilation of Oil in Wistar Rats

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