[Effects of thermo-oxidised oils on lipid peroxidation in experimental animals].
BACKGROUND
The quality of fats and oils used for frying is as important as the quality of the final product since during the frying process oxidization by-products are formed and become part of the diet, being potentially harmful for the consumers' health.


OBJECTIVE
To determine the effects of thermo-oxidised fats and oils on the oxidization of plasma lipoproteins inexperimental rats.


METHODS
Determination by means of spectrophotometric techniques of those substances reacting with thiobarbituric acid and total cholesterol (enzymatic method) in the sera of 40 Wistar rats that consumed crude thermooxidised oils and fats with different levels of malonil aldehyde(MDA) for 30 days.


RESULTS
The group of rats receiving a diet with thermooxidised oils and fats experienced significant increases in MDA plasma levels throughout the study period, lipid peroxidation being higher with increasing MDA content (p < 0.05) regardless the type of fat compound consumed. However, those rats receiving crude oils and fats kept plasma levels of lipidic peroxides without significant changes throughout the experimental period (p > 0.05). By contrast, cholesterol levels increased towards the end of the experimental period in both the rats consuming crude fats and those consuming thermo-oxidised fats (p < 0.05).


CONCLUSIONS
Consumption of oils and fats submitted to repeat thermal heating has an influence on plasma lipidic peroxidation, which becomes higher with increasing number of heating processes applied, so that it would advisable not to abuse of reheating the oils used for frying foods.
Abilés
J
J
Unidad de Nutrición Clínica y Dietética, Unidad de Cuidados Intensivos, Hospital Universitario Virgen de las Nieves, Avda. Fuerzas Armadas, 2., Granada 18014, España. jimesolea@yahoo.es
Ramón
A N
AN
Moratalla
G
G
Pérez-Abud
R
R
Morón Jiménez
J
J
Ayala
A
A
D000818:Animals; D004042:Dietary Fats, Unsaturated / Q000378:metabolism*; D006358:Hot Temperature; D015227:Lipid Peroxidation; D010084:Oxidation-Reduction; D051381:Rats; D017208:Rats, Wistar
D004042:Dietary Fats, Unsaturated