ArticleLipids in health and disease2010
Association of elevated blood pressure and impaired vasorelaxation in experimental Sprague-Dawley rats fed with heated vegetable oil.
Article in Lipids in health and disease, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
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Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it, 54 citations in OpenAlex.
- Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources.Nutrients · 2020Pooled it
- Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome.Lipids in health and disease · 2010Trial
- Fried Soybean Oil Causes Systemic Low-Grade Inflammation by Disrupting the Balance of Gut Microbiota in Mice.Microorganisms · 2024Article
- Effects of Consuming Repeatedly Heated Edible Oils on Cardiovascular Diseases: A Narrative Review.Current medicinal chemistry · 2024Review
- The effect of soursop-flower-enriched fried palm olein on some biochemical and hematological parameters of rats.Food science & nutrition · 2023Article
- Effect of Lard or Plus Soybean Oil on Markers of Liver Function in Healthy Subjects: A Randomized Controlled-Feeding Trial.Foods (Basel, Switzerland) · 2023Article
- Food, gut barrier dysfunction, and related diseases: A new target for future individualized disease prevention and management.Food science & nutrition · 2023Review
- Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad "Pecel" Vegetables and Its Peanut Sauce Dressing.International journal of food science · 2021Article
- Article
- Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil.Scientific reports · 2019Article
- The Role of Renin-Angiotensin-Aldosterone System and Its New Components in Arterial Stiffness and Vascular Aging.High blood pressure & cardiovascular prevention : the official journal of the Italian Society of Hypertension · 2018Review
- Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure.Lipids in health and disease · 2016Article
- Animal Models in Cardiovascular Research: Hypertension and Atherosclerosis.BioMed research international · 2015Review
- Association between hypertension and periodontitis: possible mechanisms.TheScientificWorldJournal · 2014Review
- Nigella sativa and Its Protective Role in Oxidative Stress and Hypertension.Evidence-based complementary and alternative medicine : eCAM · 2013Article
- Virgin coconut oil prevents blood pressure elevation and improves endothelial functions in rats fed with repeatedly heated palm oil.Evidence-based complementary and alternative medicine : eCAM · 2013Article
- The role of repeatedly heated soybean oil in the development of hypertension in rats: association with vascular inflammation.International journal of experimental pathology · 2012Article
- Deep-fried keropok lekors Increase Oxidative Instability in Cooking Oils.The Malaysian journal of medical sciences : MJMS · 2012Article
- Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats.The Malaysian journal of medical sciences : MJMS · 2012Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundPoor control of blood pressure leads to hypertension which is a major risk factor for development of cardiovascular disease. The present study aimed to explore possible mechanisms of elevation in blood pressure following consumption of heated vegetable oil.
methodsForty-two male Sprague-Dawley rats were equally divided into six groups: Group I (control)--normal rat chow, Group II--fresh soy oil, Group III--soy oil heated once, Group IV--soy oil heated twice, Group V--soy oil heated five times, Group VI--soy oil heated ten times. Blood pressure was measured at the baseline level and at a monthly interval for six months. Plasma nitric oxide, heme oxygenase and angiotensin-converting enzyme levels were measured prior to treatment, at month-three and month-six later. At the end of treatment, the rats were sacrificed and thoracic aortas were taken for measurement of vascular reactivity.
resultsBlood pressure increased significantly (p<0.01) in the repeatedly heated oil groups compared to the control and fresh soy oil groups. Consumption of diet containing repeatedly heated oil resulted higher plasma angiotensin-converting enzyme level and lower nitric oxide content and heme oxygenase concentration. Reheated soy oil groups exhibited attenuated relaxation in response to acetylcholine or sodium nitroprusside, and greater contraction to phenylephrine.
conclusionAs a result of consumption of repeatedly heated soy oil, an elevation in blood pressure was observed which may be due to the quantitative changes in endothelium dependent and independent factors including enzymes directly involved in the regulation of blood pressure.
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