Heated cooking oils and its effect on blood pressure and possible mechanism

A review

Kamsiah Jaarin, Norliana Masbah, Siti Hawa Nordin

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Studies have shown that oxidative stress and endothelial dysfunction involved in the development of hypertension. Repeated heating of cooking oils caused thermal oxidation which produces harmful products including free radicals. Hence, repeatedly heated cooking oils may be responsible for an increase in blood pressure or hypertension. The present review compared the effect of few heated vegetable oils on blood pressure and possible mechanisms of the blood pressure raising effect were discussed. Studies have reported that heated oils cause oxidative stress, vascular inflammation leading to endothelial dysfunction. The impaired endothelial function then may interfere with the homeostasis of endothelial derived relaxing and constricting factors. This subsequently leads to an increase in vascular reactivity and blood pressure.

Original languageEnglish
Pages (from-to)626-636
Number of pages11
JournalInternational Journal of Clinical and Experimental Medicine
Volume9
Issue number2
Publication statusPublished - 29 Feb 2016

Fingerprint

Cooking
Blood pressure
Oils
Blood Pressure
Oxidative stress
Blood Vessels
Oxidative Stress
Hypertension
Plant Oils
Heating
Free Radicals
Homeostasis
Hot Temperature
Inflammation
Oxidation

Keywords

  • Blood pressure
  • Cooking oils
  • Heating
  • Inflammation
  • Vascular reactivity

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Heated cooking oils and its effect on blood pressure and possible mechanism : A review. / Jaarin, Kamsiah; Masbah, Norliana; Nordin, Siti Hawa.

In: International Journal of Clinical and Experimental Medicine, Vol. 9, No. 2, 29.02.2016, p. 626-636.

Research output: Contribution to journalArticle

@article{d15e5e1a0762444e951ab2c0a56a435f,
title = "Heated cooking oils and its effect on blood pressure and possible mechanism: A review",
abstract = "Studies have shown that oxidative stress and endothelial dysfunction involved in the development of hypertension. Repeated heating of cooking oils caused thermal oxidation which produces harmful products including free radicals. Hence, repeatedly heated cooking oils may be responsible for an increase in blood pressure or hypertension. The present review compared the effect of few heated vegetable oils on blood pressure and possible mechanisms of the blood pressure raising effect were discussed. Studies have reported that heated oils cause oxidative stress, vascular inflammation leading to endothelial dysfunction. The impaired endothelial function then may interfere with the homeostasis of endothelial derived relaxing and constricting factors. This subsequently leads to an increase in vascular reactivity and blood pressure.",
keywords = "Blood pressure, Cooking oils, Heating, Inflammation, Vascular reactivity",
author = "Kamsiah Jaarin and Norliana Masbah and Nordin, {Siti Hawa}",
year = "2016",
month = "2",
day = "29",
language = "English",
volume = "9",
pages = "626--636",
journal = "International Journal of Clinical and Experimental Medicine",
issn = "1940-5901",
publisher = "e-Century Publishing Corporation",
number = "2",

}

TY - JOUR

T1 - Heated cooking oils and its effect on blood pressure and possible mechanism

T2 - A review

AU - Jaarin, Kamsiah

AU - Masbah, Norliana

AU - Nordin, Siti Hawa

PY - 2016/2/29

Y1 - 2016/2/29

N2 - Studies have shown that oxidative stress and endothelial dysfunction involved in the development of hypertension. Repeated heating of cooking oils caused thermal oxidation which produces harmful products including free radicals. Hence, repeatedly heated cooking oils may be responsible for an increase in blood pressure or hypertension. The present review compared the effect of few heated vegetable oils on blood pressure and possible mechanisms of the blood pressure raising effect were discussed. Studies have reported that heated oils cause oxidative stress, vascular inflammation leading to endothelial dysfunction. The impaired endothelial function then may interfere with the homeostasis of endothelial derived relaxing and constricting factors. This subsequently leads to an increase in vascular reactivity and blood pressure.

AB - Studies have shown that oxidative stress and endothelial dysfunction involved in the development of hypertension. Repeated heating of cooking oils caused thermal oxidation which produces harmful products including free radicals. Hence, repeatedly heated cooking oils may be responsible for an increase in blood pressure or hypertension. The present review compared the effect of few heated vegetable oils on blood pressure and possible mechanisms of the blood pressure raising effect were discussed. Studies have reported that heated oils cause oxidative stress, vascular inflammation leading to endothelial dysfunction. The impaired endothelial function then may interfere with the homeostasis of endothelial derived relaxing and constricting factors. This subsequently leads to an increase in vascular reactivity and blood pressure.

KW - Blood pressure

KW - Cooking oils

KW - Heating

KW - Inflammation

KW - Vascular reactivity

UR - http://www.scopus.com/inward/record.url?scp=84961720847&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84961720847&partnerID=8YFLogxK

M3 - Article

VL - 9

SP - 626

EP - 636

JO - International Journal of Clinical and Experimental Medicine

JF - International Journal of Clinical and Experimental Medicine

SN - 1940-5901

IS - 2

ER -