Totani Nagao, Yawata Miho, Ojiri Yuko, Fujioka Yoshio
Faculty of Nutrition, Kobe-Gakuin University, Nishi-ku, Kobe, Japan.
J Oleo Sci. 2007;56(9):501-6. doi: 10.5650/jos.56.501.
Frying oil in use of cooking may contain acrylamide formed from frying foodstuffs. We have reported that administration of a diet containing 7% practically used frying oil for 12 weeks damaged liver and kidneys severely in Wistar rats. Then, male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control group) or frying oil heated with Asn + glucose for 20 h at 180 degrees C under a nitrogen flow in order to form acrylamide under the least thermal deterioration (experimental group). The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oil were observed. But the experimental rats had significantly low insulin and triacylglycerol levels. The liver and kidneys from the experimental rats had damages, but the degree of the histological changes looked lighter than that of the rats fed practically used frying oil described above. The serum levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were also not much increased. Thus, it was suggested that continuous intake of trace acrylamide induced characteristically low serum insulin level and that the effects of the used frying oil on the liver and kidneys were hardly attributable to acrylamide possibly contained therein.
烹饪中使用的煎炸油可能含有由煎炸食品形成的丙烯酰胺。我们曾报道，在Wistar大鼠中，给予含7%实际使用的煎炸油的饮食12周会严重损害肝脏和肾脏。然后，将雄性Wistar大鼠随意喂食含7 wt%新鲜油的粉状饮食（AIN93G；无脂肪）12周作为对照组，或喂食在氮气流下于180℃用天冬酰胺+葡萄糖加热20小时以在最小热降解条件下形成丙烯酰胺的煎炸油的粉状饮食12周作为实验组。对大鼠进行人体测量、血液学分析以及肝脏和肾脏观察。所有大鼠生长良好，未观察到可归因于实验用油的明显症状。但实验组大鼠的胰岛素和甘油三酯水平显著较低。实验组大鼠的肝脏和肾脏有损伤，但其组织学变化程度看起来比上述喂食实际使用的煎炸油的大鼠轻。天冬氨酸转氨酶（AST）和丙氨酸转氨酶（ALT）的血清水平也没有大幅升高。因此，提示连续摄入微量丙烯酰胺会导致血清胰岛素水平特征性降低，且所用煎炸油对肝脏和肾脏的影响几乎不能归因于其中可能含有的丙烯酰胺。
