Changes in blood pressure, vascular reactivity and Inflammatory biomarkers following Consumption of heated corn oil

Srijit Das, Mohamed Afiq Hamsi, Kamisah Yusof, Qodriyah Mohd Saad, Faizah Othman, Adel Emran, Zaiton Zakaria, Kamsiah Jaarin

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1609-1615
Number of pages7
JournalPakistan Journal of Pharmaceutical Sciences
Volume30
Issue number5
Publication statusPublished - 1 Sep 2017

Fingerprint

Corn Oil
Blood Vessels
Biomarkers
Blood Pressure
Diet
C-Reactive Protein
Cooking
Phenylephrine
Vasoconstriction
Thoracic Aorta
Vasodilation
Acetylcholine
Sprague Dawley Rats
Body Weight
Hypertension
Inflammation

Keywords

  • Blood pressure
  • Corn oil
  • Heating
  • Inflammation
  • Vascular reactivity

ASJC Scopus subject areas

  • Pharmaceutical Science

Cite this

Changes in blood pressure, vascular reactivity and Inflammatory biomarkers following Consumption of heated corn oil. / Das, Srijit; Hamsi, Mohamed Afiq; Yusof, Kamisah; Mohd Saad, Qodriyah; Othman, Faizah; Emran, Adel; Zakaria, Zaiton; Jaarin, Kamsiah.

In: Pakistan Journal of Pharmaceutical Sciences, Vol. 30, No. 5, 01.09.2017, p. 1609-1615.

Research output: Contribution to journalArticle

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