Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats
2004
Garrido-Polonio, C. | Garcia-Linares, M.C. | Garcia-Arias, M.T. | Lopez-Varela, S. | Garcia-Fernandez, M.C. | Terpstra, A.H.M. | Sanchez-Muniz, F.J.
Peroxidation of LDL and other lipoproteins is thought to play a central role in atherogenesis. Dietary thermally oxidised oils may increase atherogenic risk in consumers by increasing their oxidative status. The present paper compares the effects of two diets containing unused sunflower-seed oil (US) or sunflower-seed oil repeatedly used in frying (FS) (both 15 g/100 g diet) on weight gain, food efficiency ratio, serum lipid levels and lipoprotein composition, and the content of thiobarbituric acid-reactive substances (TBARS) in the liver, serum, and lipoproteins in growing Wistar rats. After sixty potato fryings the FS contained 27.7 g polar material/100 g oil and 16.6 g oligomers/100 g oil. The FS-fed rats had a significantly lower weight gain and food efficiency ratio. Liver-TBARS increased due to the consumption of the highly altered oil and showed a significant linear relationship (all r>0.68; P<0.002) with the ingestion of thermally oxidised compounds. Serum-, VLDL-, LDL- and HDL-TBARS were significantly higher in the FS-fed rats (all P<0.001). Concentrations of serum total and non-esterified cholesterol and phospholipids were significantly higher in the FS-fed rats (P<0.05, P<0.05, and P<0.001, respectively). Serum triacylglycerol concentrations did not vary between the two dietary groups. Total and esterified cholesterol and phospholipid levels increased significantly in the HDL fraction (P<0.05, P<0.05, and P<0.001, respectively) of the FS-fed rats. HDL-cholesterol and HDL-phospholipids were significantly correlated with liver-TBARS (r>0.747; P<0.0001), VLDL-TBARS (r>0.642; P<0.003), LDL-TBARS (r>0.475; P<0.04), and HDL-TBARS (r>0.787; P<0.0001). The data suggest that the rat increases HDL as a protecting mechanism against the peroxidative stress induced by the consumption of a diet containing the thermally oxidised oil.
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