ArticleBiochemical genetics2025
Assessment of the Genotoxic Potential of Repeatedly Heated Cooking Oil In Wistar Rats.
Article in Biochemical genetics, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Repeated heating of edible oils at high temperatures and its use in cooking food generates polycyclic aromatic hydrocarbons (PAHs) that have carcinogenic potential. The use of repeatedly heated cooking oils (RHCO) is a common practice in India. The present investigation in Wistar rats was done to determine the genotoxic potential of consumption of food cooked in sunflower oil that has been repeatedly heated to boiling. The rats were fed a diet cooked-fried in such oil. The biomarkers of genotoxicity, comet assay, micronucleus test, and chromosomal aberrations in peripheral blood lymphocytes (PBL) of Wistar rats were used. Results of the present investigation reveal that rats fed on food cooked in oil that was 5 times repeatedly boiled induced significant Deoxy ribonucleic acid (DNA) damage in PBL and liver homogenate. Increased frequency of micronuclei and chromosomal aberrations in blood and bone marrow of rats were also observed. A similar observation was found in rats that were fed food cooked in oil that was boiled 3 times. However, the results of genotoxicity in rats that ate food cooked in oil heated only once were not statistically significant in comparison to the control rats that fed on food made in heated oil (not boiled). Intake of food cooked in repeatedly heated oil of different heating grades induced significant genotoxicity in rats evident by increased DNA damage and frequency of micronuclei and chromosomal aberrations. The presence of PAHs in heated oils triggers the generation of free radicals which could be the possible causative factor for the induced genetic damage. This study sheds light on the potential link between dietary habits involving the use of degraded oils and long-term health consequences.
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