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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Vydáno v:	Trends in food science & technology Ročník 71; s. 132 - 154
Hlavní autoři:	Ganesan, Kumar, Sukalingam, Kumeshini, Xu, Baojun
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Cambridge Elsevier Ltd 01.01.2018 Elsevier BV
Témata:	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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Popis
Shrnutí:	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.
Bibliografie:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23
ISSN:	0924-2244 1879-3053
DOI:	10.1016/j.tifs.2017.11.003