Trial reportLipids2026
Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism.
Trial report in Lipids, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The impact of repeated heating of seed-based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single-blind, crossover study investigated the acute effects of a high-fat meal containing either repeatedly heated (at 180°C, over 10 days, with 5 potato fries per day) sunflower oil-palm olein blend, compared with an unheated blend (containing 23.8% and 7.2% polar compounds respectively), on postprandial lipids and vascular function in 19 healthy male participants. Participants consumed each test meal on separate days, with measurements of flow-mediated dilation (FMD; primary outcome), arterial stiffness, plasma triacylglycerol (TAG), non-esterified fatty acid (NEFA), and glucose concentrations over 4 h. Postprandial vascular (FMD and arterial stiffness) responses as well as NEFA and glucose concentrations were comparable between meals. The postprandial TAG increase was lower after heated versus unheated oil (p < 0.001). These findings indicate that repeated heating of oil modifies postprandial lipaemia without acutely impairing vascular function. However, these short-term results do not address the potential cumulative effects of chronic, long-term consumption.
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