ArticleClinics (Sao Paulo, Brazil)2011
The effects of heated vegetable oils on blood pressure in rats.
Article in Clinics (Sao Paulo, Brazil), 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 50 citations in OpenAlex.
- Assessment of the Genotoxic Potential of Repeatedly Heated Cooking Oil In Wistar Rats.Biochemical genetics · 2025Article
- Feeding rats with used cooking oil elevates malondialdehyde, TNF-α, and creatinine compared toNarra J · 2024Article
- Long-term Supplementation of Deep-fried Oil Consumption Impairs Oxidative Stress, Colon Histology and Increases Neurodegeneration.Cell biochemistry and biophysics · 2024Article
- Effects of Consuming Repeatedly Heated Edible Oils on Cardiovascular Diseases: A Narrative Review.Current medicinal chemistry · 2024Review
- Deep-frying palm olein oil-fried street falafel induces testicular toxicity in rats.Toxicology reports · 2023Article
- Potential Therapeutic Effects ofPharmaceuticals (Basel, Switzerland) · 2022Review
- Contributing factors common to COVID‑19 and gastrointestinal cancer.Oncology reports · 2022Review
- GWAS for urinary sodium and potassium excretion highlights pathways shared with cardiovascular traits.Nature communications · 2019Article
- Cardiovascular disease models: A game changing paradigm in drug discovery and screening.Biomaterials · 2019Review
- Lipidomic Analysis of Oxidized Fatty Acids in Plant and Algae Oils.Journal of agricultural and food chemistry · 2017Article
- Mechanisms of the antihypertensive effects of Nigella sativa oil in L-NAME-induced hypertensive rats.Clinics (Sao Paulo, Brazil) · 2015Article
- Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β -Carotene Content of Arachis Oil.International journal of food science · 2015Article
- Animal Models in Cardiovascular Research: Hypertension and Atherosclerosis.BioMed research international · 2015Review
- Cardiovascular research in CLINICS.Clinics (Sao Paulo, Brazil) · 2013Article
- Reheated palm oil consumption and risk of atherosclerosis: evidence at ultrastructural level.Evidence-based complementary and alternative medicine : eCAM · 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
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivesThe goal of this study was to determine the possible mechanism that is involved in the blood pressure-raising effect of heated vegetable oils.
methodsAdult male Sprague-Dawley rats were divided into 11 groups; the control group was fed with rat chow, and the other groups were fed with chow that was mixed with 15% weight/weight palm or soy oils, which were either in a fresh form or heated once, twice, five, or ten times. Blood pressures were measured at the baseline and throughout the 24-week study. Plasma nitric oxide levels were assessed prior to treatment and at the end of the study. Following 24 weeks, the rats were sacrificed to investigate their vascular reactivity using the thoracic aorta.
resultsPalm and soy oils had no detrimental effects on blood pressure, and they significantly elevated the nitric oxide contents and reduced the contractile responses to phenylephrine. However, trials using palm and soy oils that were repeatedly heated showed an increase in blood pressure, enhanced phenylephrine-induced contractions, reduced acetylcholine- and sodium nitroprusside-induced relaxations relative to the control and rats that were fed fresh vegetable oils.
conclusionsThe blood pressure-raising effect of the heated vegetable cooking oils is associated with increased vascular reactivity and a reduction in nitric oxide levels. The chronic consumption of heated vegetable oils leads to disturbances in endogenous vascular regulatory substances, such as nitric oxide. The thermal oxidation of the cooking oils promotes the generation of free radicals and may play an important contributory role in the pathogenesis of hypertension in rats.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.