Heated Oil and Its Effect on Health

Kamsiah Jaarin, Norliana Masbah, Kamisah Yusof

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The use of repeatedly heated vegetable oil for cooking is commonly practiced to reduce the cost of food preparation. This practice is not only restricted in domestic use but by also by food vendors. Repeatedly heated oil may have detrimental effects on health as heating produces harmful products of lipid peroxidation, which have been believed to be responsible in the pathogenesis of many diseases like cardiovascular disease and cancer. Consumption of heated vegetable oil may increase the risk of cardiovascular disease via affecting serum lipid profiles, blood pressure, and promoting atherosclerosis. The use of repeatedly heated oil may cause hypertension, promote atherosclerosis, osteoporosis, and may affect liver and kidney structure and function. Studies have reported that fresh palm and soy oils had no detrimental effects on cardiovascular-related risk factors, bone, kidney, and liver. Fresh palm and soy oils help to protect vascular and bone structures in estrogen-deficient subjects; however, the protective effect is lost when the oil is repeatedly heated. Furthermore, heated oil increases the levels of total cholesterol and LDL-cholesterol, blood pressure, vascular, liver and kidney inflammation, vascular and bone structural changes that predispose to atherosclerosis and osteoporosis. Thus, these findings suggest that intake of repeatedly heated oil is detrimental to health as it may increase risk of cardiovascular disease, osteoporosis, steatosis, and renal histological changes.

Original languageEnglish
Title of host publicationHandbook of Food Bioengineering
PublisherElsevier Inc.
Pages315-337
Number of pages23
Volume13
ISBN (Electronic)9780128114940
ISBN (Print)9780128114421
DOIs
Publication statusPublished - 23 Jan 2018

Fingerprint

Oils
Health
osteoporosis
oils
atherosclerosis
kidneys
blood vessels
cardiovascular diseases
Osteoporosis
Blood Vessels
Kidney
Atherosclerosis
Cardiovascular Diseases
Plant Oils
bones
palm oils
Liver
vegetable oil
soybean oil
liver

Keywords

  • Atherosclerosis
  • Blood pressure
  • Bone
  • Heated oil
  • Kidney
  • Liver

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Jaarin, K., Masbah, N., & Yusof, K. (2018). Heated Oil and Its Effect on Health. In Handbook of Food Bioengineering (Vol. 13, pp. 315-337). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-811442-1.00010-9

Heated Oil and Its Effect on Health. / Jaarin, Kamsiah; Masbah, Norliana; Yusof, Kamisah.

Handbook of Food Bioengineering. Vol. 13 Elsevier Inc., 2018. p. 315-337.

Research output: Chapter in Book/Report/Conference proceedingChapter

Jaarin, K, Masbah, N & Yusof, K 2018, Heated Oil and Its Effect on Health. in Handbook of Food Bioengineering. vol. 13, Elsevier Inc., pp. 315-337. https://doi.org/10.1016/B978-0-12-811442-1.00010-9
Jaarin K, Masbah N, Yusof K. Heated Oil and Its Effect on Health. In Handbook of Food Bioengineering. Vol. 13. Elsevier Inc. 2018. p. 315-337 https://doi.org/10.1016/B978-0-12-811442-1.00010-9
Jaarin, Kamsiah ; Masbah, Norliana ; Yusof, Kamisah. / Heated Oil and Its Effect on Health. Handbook of Food Bioengineering. Vol. 13 Elsevier Inc., 2018. pp. 315-337
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