title: Oxidized dietary oils enhance immediate- and/or delayed-type allergic reactions in BALB/c mice.
abstract: BACKGROUND
  The consumption of cooking oils may exacerbate some allergic diseases. In the present study, the effects of naturally oxidized olive oil on immediate- and/or delayed-type allergic reactions were investigated in BALB/c mice.
  
  
  METHODS
  Mouse models of 3 types of allergic reactions: contact hypersensitivity (CHS), active cutaneous anaphylaxis (ACA), and DNFB-induced hypersensitivity, were orally administered naturally oxidized olive oil that was obtained by keeping the oil at room temperature for more than 3 years. The effects of ultraviolet ray (UV)-irradiated olive oil and other dietary oils as well as their possible oxidation products on CHS were also investigated.
  
  
  RESULTS
  Naturally oxidized olive oil had a high peroxide value (POV) and exacerbated CHS, ACA, and DNFB-induced hypersensitivity in a POV-dependent manner. UV-irradiated olive oil, corn oil, sesame oil and triolein had high POVs, but almost the same acid value (AV) and thiobarbituric acid-reactive substance (TBARS) level as fresh oils. Fresh olive oil and the representative oxidation product with a high AV or TBARS level had no effect on CHS, whereas all UV-irradiated oils and naturally oxidized olive oil exacerbated it.
  
  
  CONCLUSIONS
  Oxidized dietary oils that have high POVs exacerbated immediate- and/or delayed-type allergic reactions regardless of the different oil constituents or oxidation processes.
authors.affiliation: Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University, Osaka, Japan. Electronic address: ogino@pharm.setsunan.ac.jp.
authors.forename: Hirofumi
authors.initials: H
authors.lastname: Ogino
authors.affiliation: Faculty of Pharmacy, Osaka Ohtani University, Osaka, Japan.
authors.forename: Fumitoshi
authors.initials: F
authors.lastname: Sakazaki
authors.affiliation: Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University, Osaka, Japan.
authors.forename: Tomofumi
authors.initials: T
authors.lastname: Okuno
authors.affiliation: Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University, Osaka, Japan.
authors.forename: Tomohiro
authors.initials: T
authors.lastname: Arakawa
authors.affiliation: Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University, Osaka, Japan.
authors.forename: Hitoshi
authors.initials: H
authors.lastname: Ueno
mesh_terms: D000707:Anaphylaxis / Q000276:immunology; D000818:Animals; D003877:Dermatitis, Contact / Q000276:immunology; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage / Q000276:immunology*; D004195:Disease Models, Animal; D004306:Dose-Response Relationship, Immunologic; D004487:Edema / Q000276:immunology; D005260:Female; D006968:Hypersensitivity, Delayed / Q000276:immunology*; D006969:Hypersensitivity, Immediate / Q000276:immunology*; D007114:Immunization; D007117:Immunization, Secondary; D007073:Immunoglobulin E / Q000097:blood / Q000276:immunology; D051379:Mice; D008807:Mice, Inbred BALB C; D013997:Time Factors
chemical_list: D004042:Dietary Fats, Unsaturated; D007073:Immunoglobulin E
keywords: Allergic reaction; Contact hypersensitivity; Hydroperoxides; Oxidized oil; Peroxide value