TY - JOUR
T1 - Changes in blood pressure, vascular reactivity and Inflammatory biomarkers following Consumption of heated corn oil
AU - Das, Srijit
AU - Hamsi, Mohamed Afiq
AU - Kamisah, Yusof
AU - Qodriyah, Hj Mohd Saad
AU - Othman, Faizah
AU - Emran, Adel
AU - Zakaria, Zaiton
AU - Jaarin, Kamsiah
PY - 2017/9
Y1 - 2017/9
N2 - 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-timesheated 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-timesheated 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.
AB - 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-timesheated 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-timesheated 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.
KW - Blood pressure
KW - Corn oil
KW - Heating
KW - Inflammation
KW - Vascular reactivity
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M3 - Article
C2 - 29084680
AN - SCOPUS:85027270105
SN - 1011-601X
VL - 30
SP - 1609
EP - 1615
JO - Pakistan Journal of Pharmaceutical Sciences
JF - Pakistan Journal of Pharmaceutical Sciences
IS - 5
ER -