Abilés J, Ramón A N, Moratalla G, Pérez-Abud R, Morón Jiménez J, Ayala A
Unidad de Nutrición Clínica y Dietética, Unidad de Cuidados Intensivos, Hospital Universitario Virgen de las Nieves, Avda. Fuerzas Armadas, 2., Granada 18014, España.
Nutr Hosp. 2009 Jul-Aug;24(4):473-8.
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.
To determine the effects of thermo-oxidised fats and oils on the oxidization of plasma lipoproteins inexperimental rats.
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.
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).
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.
