Das Srijit, Hamsi Mohamed Afiq, Kamisah Yusof, Qodriyah Hj Mohd Saad, Othman Faizah, Emran Adel, Zakaria Zaiton, Jaarin Kamsiah
Department of Anatomy, Faculty of Medicine, University Kebangsaan Malaysia, Kuala Lumpur, Malaysia.
Department of Pharmacology, Faculty of Medicine, University Kebangsaan Malaysia, Kuala Lumpur, Malaysia.
Pak J Pharm Sci. 2017 Sep;30(5):1609-1615.
Consumption of corn oil for cooking purpose is gaining popularity. The present study examined the effect of heated corn oil on blood pressure and its possible mechanism in experimental rats. Thirty male Sprague-Dawley rats were randomly divided into 5 groups and were fed with the following diets, Group I was fed with basal diet only; whereas group II,III,IV and V were fed with basal diet fortified with 15% (w/w) either fresh, once-heated, five-times-heated or ten-times-heated corn oil, respectively for 16 weeks. Body weight, blood pressure were measured at baseline and weekly interval for 16 weeks. Inflammatory biomarkers which included soluble intracellular adhesion molecules (sICAM), soluble vascular adhesion molecules (sVCAM) and C reactive protein (CRP), were measured at baseline and the end of 16 weeks. The rats were sacrificed and thoracic aorta was taken for measurement of vascular reactivity. There was significant increase in the blood pressure in the groups fed with heated once, five-times (5HCO) and ten-times-heated corn oil (10-HCO) compared to the control. The increase in the blood pressure was associated with an increase in CRP, sICAM and sVCAM, reduction in vasodilatation response to acetylcholine and greater vasoconstriction response to phenylephrine. The results suggest that repeatedly heated corn oil causes elevation in blood pressure, vascular inflammation which impairs vascular reactivity thereby predisposing to hypertension. There is a need to educate people not to consume corn oil in a heated state.
用于烹饪的玉米油的消费量正在增加。本研究在实验大鼠中检测了加热玉米油对血压的影响及其可能的机制。将30只雄性Sprague-Dawley大鼠随机分为5组，并给予以下饮食，第一组仅给予基础饮食；而第二、三、四和五组分别给予添加了15%（w/w）新鲜、一次加热、五次加热或十次加热玉米油的基础饮食，持续16周。在基线和16周内每周测量体重和血压。在基线和16周结束时测量包括可溶性细胞间粘附分子（sICAM）、可溶性血管粘附分子（sVCAM）和C反应蛋白（CRP）在内的炎症生物标志物。处死大鼠并取出胸主动脉用于测量血管反应性。与对照组相比，喂食一次加热、五次加热（5HCO）和十次加热玉米油（10-HCO）的组血压显著升高。血压升高与CRP、sICAM和sVCAM增加、对乙酰胆碱的血管舒张反应降低以及对去氧肾上腺素的血管收缩反应增强有关。结果表明，反复加热的玉米油会导致血压升高、血管炎症，损害血管反应性，从而易患高血压。有必要教育人们不要食用加热状态的玉米油。
