Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review
Cooking oils are an integral part of a human diet as they are used in almost all types of culinary practices. They serve as sources of lipids with a significant nutritive value and health benefits which can be attributed to their fatty acid compositions and biological antioxidants. However, cooking...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0028/pjfns-2016-0028.xml?format=INT |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569848530468864 |
|---|---|
| author | Falade Ayodeji Osmund Oboh Ganiyu Okoh Anthony Ifeanyi |
| author_facet | Falade Ayodeji Osmund Oboh Ganiyu Okoh Anthony Ifeanyi |
| author_sort | Falade Ayodeji Osmund |
| collection | DOAJ |
| description | Cooking oils are an integral part of a human diet as they are used in almost all types of culinary practices. They serve as sources of lipids with a significant nutritive value and health benefits which can be attributed to their fatty acid compositions and biological antioxidants. However, cooking oils are usually subjected to thermal oxidation which occurs when fresh cooking oil is heated at high temperatures during various food preparations. Repeated use of cooking oils in the commercial food industry is also common to maximize profit. Thermal oxidation of edible oils had since attracted great attention of nutritionist and researchers given the deteriorative effect such as generation of very cytotoxic compounds, loss of carotenoid, phenolics and vitamins thus reducing the overall antioxidant properties of the oils. Furthermore, several in vivo studies had suggested that consumption of thermally-oxidized cooking oils might not be healthy as it might negatively influence the lipid profile (increased low density lipoprotein (LDL), decreased high density lipoprotein (HDL) and elevated cholesterol level), haematological system (alteration in concentration of heamoglobin (Hb), packed cell volume (PCV), white blood cell (WBC) count, neutrophil and lymphocyte counts), kidney function, and induce lipid peroxidation and oxidative stress which have been associated with the pathogenesis of various degenerative diseases. Therefore, thermal oxidation seems not to provide any health benefit, as it deteriorates cooking oils and the consumption of the oils may predispose consumers to various disease conditions that may ensue from free radical generation, thereby having deleterious effect on human health. |
| format | Article |
| id | doaj-art-181fedf312844d269caa27e701365f34 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-181fedf312844d269caa27e701365f342025-02-02T19:24:46ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-06-016729510610.1515/pjfns-2016-0028pjfns-2016-0028Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a ReviewFalade Ayodeji Osmund0Oboh Ganiyu1Okoh Anthony Ifeanyi2SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Private Bag X1314, Alice, 5700, Eastern Cape, South AfricaFunctional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, P. M.B. 704, Akure, 340252, NigeriaSAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Private Bag X1314, Alice, 5700, Eastern Cape, South AfricaCooking oils are an integral part of a human diet as they are used in almost all types of culinary practices. They serve as sources of lipids with a significant nutritive value and health benefits which can be attributed to their fatty acid compositions and biological antioxidants. However, cooking oils are usually subjected to thermal oxidation which occurs when fresh cooking oil is heated at high temperatures during various food preparations. Repeated use of cooking oils in the commercial food industry is also common to maximize profit. Thermal oxidation of edible oils had since attracted great attention of nutritionist and researchers given the deteriorative effect such as generation of very cytotoxic compounds, loss of carotenoid, phenolics and vitamins thus reducing the overall antioxidant properties of the oils. Furthermore, several in vivo studies had suggested that consumption of thermally-oxidized cooking oils might not be healthy as it might negatively influence the lipid profile (increased low density lipoprotein (LDL), decreased high density lipoprotein (HDL) and elevated cholesterol level), haematological system (alteration in concentration of heamoglobin (Hb), packed cell volume (PCV), white blood cell (WBC) count, neutrophil and lymphocyte counts), kidney function, and induce lipid peroxidation and oxidative stress which have been associated with the pathogenesis of various degenerative diseases. Therefore, thermal oxidation seems not to provide any health benefit, as it deteriorates cooking oils and the consumption of the oils may predispose consumers to various disease conditions that may ensue from free radical generation, thereby having deleterious effect on human health.http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0028/pjfns-2016-0028.xml?format=INTthermal oxidationcooking oilsantioxidant propertieshealth concerns |
| spellingShingle | Falade Ayodeji Osmund Oboh Ganiyu Okoh Anthony Ifeanyi Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review Polish Journal of Food and Nutrition Sciences thermal oxidation cooking oils antioxidant properties health concerns |
| title | Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review |
| title_full | Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review |
| title_fullStr | Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review |
| title_full_unstemmed | Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review |
| title_short | Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review |
| title_sort | potential health implications of the consumption of thermally oxidized cooking oils a review |
| topic | thermal oxidation cooking oils antioxidant properties health concerns |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0028/pjfns-2016-0028.xml?format=INT |
| work_keys_str_mv | AT faladeayodejiosmund potentialhealthimplicationsoftheconsumptionofthermallyoxidizedcookingoilsareview AT obohganiyu potentialhealthimplicationsoftheconsumptionofthermallyoxidizedcookingoilsareview AT okohanthonyifeanyi potentialhealthimplicationsoftheconsumptionofthermallyoxidizedcookingoilsareview |