Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases- A critical review

Cardiovascular disease (CVD) is the number one leading disease which causes morbidity and mortality worldwide. The improper consumption of dietary vegetable oils is highly linked to the pathogenesis of CVD. The practice of using repeatedly heated oil is common among the populations due to its cost-e...

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Veröffentlicht in:Trends in food science & technology Jg. 71; S. 132 - 154
Hauptverfasser: Ganesan, Kumar, Sukalingam, Kumeshini, Xu, Baojun
Format: Journal Article
Sprache:Englisch
Veröffentlicht: Cambridge Elsevier Ltd 01.01.2018
Elsevier BV
Schlagworte:
Adverse effect
adverse effects
anti-inflammatory activity
antioxidant activity
Antioxidants
Beneficial effects
Bioavailability
Biological activity
blood pressure
Cardiovascular diseases
Clinical trials
Coacervation
Cooking
cost effectiveness
CVD
diet
Drying
Edible oils
Encapsulation
Free radicals
Heart diseases
Impact analysis
Industrial applications
Inflammation
Ingredients
Lipid peroxidation
Lipids
Medical research
Microcapsules
Microencapsulation
morbidity
mortality
Oils & fats
pathogenesis
Peroxidation
Pharmaceuticals
Probiotics
Product quality
Repeatedly heated oils
risk reduction
Spray drying
Studies
vegetable oil
Vegetable oils
Vegetables
FFA
ALP
ETS
HP
ALT
ICAM-1
MDA
TNF
HDL-C
Beneficial effects
Hb
PPAR-γ
IL
PUFA
T2D
TBARS
ER
GPx
CVD
ABTS-2
CAT
CCl4
ROS
PCR
DPPH-2
TXB
CVS
NO
VCO
CBC
LDL-C
MUFA
Adverse effect
LOX-1
BP
LPS
SFA
LDH
FRAP
GSH
BMI
Vegetable oils
AST
ACE
ESR
GST
SOD
Repeatedly heated oils
GR
TC
VCAM-1
TG
ALA
PAH
VLDL-C
TP
CHD
ISSN:0924-2244, 1879-3053
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Zusammenfassung:Cardiovascular disease (CVD) is the number one leading disease which causes morbidity and mortality worldwide. The improper consumption of dietary vegetable oils is highly linked to the pathogenesis of CVD. The practice of using repeatedly heated oil is common among the populations due to its cost-effectiveness. Consumption of these oils generates free radicals that may cause potentially harmful and detrimental effect on CVS through the accumulation of total cholesterol (TC), triglycerides (TG) causing an increase in blood pressure, endothelial dysfunction, and vascular inflammation. It eventually leads to atherosclerotic plaque in the arteries. The present review aims to provide comprehensive information on twelve fresh and repeatedly heated vegetable oils to explore their beneficial and harmful effects. This is to provide an insight and awareness to the public on the consumption of repeatedly heated oils which is detrimental to health. Remarkable studies demonstrated that the health beneficial effects of vegetable oils have been often attributed to their antioxidant properties and abilities to increase cellular antioxidant defense system and thereby scavenge free radicals, inhibit lipid peroxidation, augment anti-inflammatory potential, and further protect the CVS from various adverse effects. However, the repeatedly heated vegetable oils increase the effect of lipid peroxidation and aggravate the development of CVD. In conclusion, it is noted that we should consume the nutritionally rich fresh vegetable oil and discourage the use of repeatedly heated oil in our daily diet to reduce the risk of CVD. •Antioxidant properties of vegetable oils are reduced by repeatedly heating.•Repeatedly heating of vegetable oil increases the lipid peroxidation.•Usage of repeatedly heated oil in our daily diet increases the risk of CVD.•A complex series of physical and chemical reaction occurs during deep oil frying.•Public education and stringent laws on the oxidized oil are urgently needed.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2017.11.003