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      Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil

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          Abstract

          Consumption of repeatedly heated cooking oil (RHCO) has been a regular practice without knowing the harmful effects of use. The present study is based on the hypothesis that, heating of edible oils to their boiling points results in the formation of free radicals that cause oxidative stress and induce damage at the cellular and molecular levels. Peroxide value of heated oil, histopathological alterations, antioxidant enzyme levels and blood biochemistry were determined in Wistar rats treated with the RHCO. RHCO revealed higher peroxide value in comparison to oil that has been unheated or singly heated. Histopathological observation depicted significant damage in jejunum, colon and liver of animals that received oil heated repeatedly for 3 times. The altered antioxidant status reflects an adaptive response to oxidative stress. Alteration in the levels of these enzymes might be due to the formation of reactive oxygen species (ROS) through auto oxidation or enzyme catalyzed oxidation of electrophilic components within RHCO. Analysis of blood samples revealed elevated levels of glucose, creatinine and cholesterol with declined levels of protein and albumin in repeatedly heated cooking oil group. Hematological parameters did not reveal any statistically significant difference between treated and control groups. Results of the present study confirm that the thermal oxidation of cooking oil generates free radicals and dietary consumption of such oil results in detrimental health effects.

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          Polycyclic aromatic hydrocarbons and digestive tract cancers: a perspective.

          Cancers of the colon are most common in the Western world. In majority of these cases, there is no familial history and sporadic gene damage seems to play an important role in the development of tumors in the colon. Studies have shown that environmental factors, especially diet, play an important role in susceptibility to gastrointestinal (GI) tract cancers. Consequently, environmental chemicals that contaminate food or diet during preparation become important in the development of GI cancers. Polycyclic aromatic hydrocarbons (PAHs) are one such family of ubiquitous environmental toxicants. These pollutants enter the human body through consumption of contaminated food, drinking water, inhalation of cigarette smoke, automobile exhausts, and contaminated air from occupational settings. Among these pathways, dietary intake of PAHs constitutes a major source of exposure in humans. Although many reviews and books on PAHs and their ability to cause toxicity and breast or lung cancer have been published, aspects on contribution of diet, smoking and other factors toward development of digestive tract cancers, and strategies to assess risk from exposure to PAHs have received much less attention. This review, therefore, focuses on dietary intake of PAHs in humans, animal models, and cell cultures used for GI cancer studies along with epidemiological findings. Bioavailability and biotransformation processes, which influence the disposition of PAHs in body and the underlying causative mechanisms of GI cancers, are also discussed. The existing data gaps and scope for future studies is also emphasized. This information is expected to stimulate research on mechanisms of sporadic GI cancers caused by exposure to environmental carcinogens.
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            Hypertension is related to the degradation of dietary frying oils.

            The family kitchen resembles an uncontrolled laboratory experiment, and some discrepancies in the relation between the risk of hypertension and dietary fat may be partly due to the manipulation to which the fats were subjected. We investigated whether deterioration in the quality of the cooking oils in the family household contributes to the risk of high blood pressure. The study was cross-sectional. Anthropometric measurements were obtained for 1226 persons aged 18-65 y who were selected randomly from the municipal census of Pizarra, Spain. An oral-glucose-tolerance test was given to 1020 of these persons. Samples of the cooking oil being used were taken from the kitchens of a random subset of 538 persons. The concentrations of polar compounds and polymers were used as markers of the deterioration of the oils. The strength of association between variables was measured by calculating the odds ratio from logistic models. Hypertension was strongly associated with obesity and was influenced by sex, diabetes, and age. The presence of excess polar compounds in the cooking oil and the use of sunflower oil were related to the risk of hypertension, whereas the concentration of monounsaturated fatty acids in the serum phospholipids was negatively related to this risk. These associations remained after inclusion in the models of age, sex, obesity, and the presence of carbohydrate metabolism disorder. The risk of hypertension is positively and independently associated with the intake of cooking oil polar compounds and inversely related to blood concentrations of monounsaturated fatty acids.
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              Heated vegetable oils and cardiovascular disease risk factors.

              Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linked to the pathogenesis of CVD. Vegetable oil is one of the essential dietary components in daily food consumption. However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. The practice of using repeatedly heated cooking oil is not uncommon as it will reduce the cost of food preparation. Thermal oxidation yields new functional groups which may be potentially hazardous to cardiovascular health. Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis. The harmful effect of heated oils is attributed to products generated from lipid oxidation during heating process. In view of the potential hazard of oxidation products, therefore this review article will provide an insight and awareness to the general public on the consumption of repeatedly heated oils which is detrimental to health.
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                Author and article information

                Contributors
                Journal
                Toxicol Rep
                Toxicol Rep
                Toxicology Reports
                Elsevier
                2214-7500
                16 August 2016
                2016
                16 August 2016
                : 3
                : 636-643
                Affiliations
                [0005]Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Prof. C.R Rao Road, P.O. Central University, Hyderabad- 500 046, Telangana State, India
                Author notes
                [* ]Corresponding author at: Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Prof CR Rao Road, Gachibowli - 500046, Hyderabad, Telangana, India. remi.iict@ 123456gmail.com
                Article
                S2214-7500(16)30059-2
                10.1016/j.toxrep.2016.08.003
                5616019
                28959587
                6543df88-d7ef-4a2c-9082-0db4f7f06211
                © 2016 Published by Elsevier Ireland Ltd.

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                : 29 June 2016
                : 4 August 2016
                : 15 August 2016
                Categories
                Article

                repeatedly heated cooking oil,peroxide value,oxidative stress,hematological parameters

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