Biological evaluation of hazards resulting from feeding on deep frying oils
2009
Abd El-Kader, H.E. | Amer, M.M.A. | El-Saadany, S.S. | Al-Gaby, A.M.
Dietary deep frying oil (DFO) on the gain in body weight changes, liver and kidney body weight ratio, blood glucose level, lipids pattern, liver and kidneys functions of male Albino rats which fed on diets containing either 10% fresh oil blend consisted of a mixture (50: 35: 15, wt./wt.) of palm olein, soybean oil and sunflower oil (PO/SYO/SO), respectively, and served as negative control or 10 % DFO. DFO prepared by frying an oil blend at 200 ± 5 °C, for 6 h each for four consecutive days were studied. This DFO fed to another group of rats and served as positive control (G3). The other two groups were fed on an oil blend in which Tamiea was fried (Gl) and potato chips and/or eggplant slices were fried (G2) using the same technique of 6 h for four consecutive days each. The duration of the experiment was prolonged for six weeks, after feeding for one week as adaptation period. The obtained results showed that feeding on DFO slightly decreased the gain in body weight but markedly increased both liver and kidneys body weight ratios relative to the negative control. There were a highly significant increase in serum triacylglycerides, total serum cholesterol, LDL- cholesterol and blood sugar, hepatic enzymes activities (AST and ALT), blood urea, s-creatinine and suric acid parameters as indicators of liver and kidney functions, respectively, while there was a significant decrease in serum HDL-cholesterol displayed a significant differences between negative control, G1, G2 and G3 (positive control) of rats fed on diets containing fresh oil blend and deep frying oils (DFO).
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