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Repeatedly heated cooking oils alter platelet functions in cholesterol fed sprague dawley rats.

Authors:Chinu Chacko, Thankappan Rajamohan
Int J Biol Med Res. 2011; 2(4): 991 – 997  |  PDF File


ABSTRACT Oxidized dietary lipids influence platelet activation and activated platelets play crucial role in cardiovascular events. The study was designed to investigate the comparative effects of fresh and repeatedly heated culinary oils on platelet function in rats. Coconut oil, mustard oil and sunflower oil, each representative of saturated, monounsaturated and polyunsaturated fatty acid rich oils respectively, were used for the study. Test oils were heated at 210 ± 100C for fifteen hours. Rats were divided into six groups. Fresh /heated oils (15%) and cholesterol (1%) were fed along with synthetic diet for eight weeks. Fatty acid analysis shows that unsaturation decreases and saturation increases as frying oil degrades. Chemical analysis revealed that the degree of deterioration is more in heated oils compared to unheated oils, but the effect was lower in heated coconut oil. In heated oil fed groups, both plasma lipids and peroxide levels were significantly elevated. HDL cholesterol levels showed a reduction in all heated oil fed groups. Relative to the fresh oil fed groups, platelet aggregating tendency was significantly increased in heated oil fed groups. Also, platelet function parameters and clotting factors were altered in heated oil fed groups in comparison to fresh oil fed groups. Heated coconut oil fed group showed lower tendency towards hyperlipidemia, peroxidation, platelet aggregation, platelet function alterations and clotting among heated oil fed groups. From these studies, it is concluded that, dietary oils heated repeatedly at elevated temperature results in significant alterations in platelet function, compared to fresh oils in rats and the deleterious effects were less in heated coconut oil compared to heated mustard oil and sunflower oil.