Heated vegetable oils and cardiovascular disease risk factors
Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognis...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37842/1/Heated%20vegetable%20oils%20and%20cardiovascular%20disease%20risk%20factors.pdf |
| _version_ | 1825949110473064448 |
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| author | Ng, Chun Yi Leong, Xin Fang Masbah, Norliana Adam, Siti Khadijah Yusof, Kamisah Jaarin, Kamsiah |
| author_facet | Ng, Chun Yi Leong, Xin Fang Masbah, Norliana Adam, Siti Khadijah Yusof, Kamisah Jaarin, Kamsiah |
| author_sort | Ng, Chun Yi |
| collection | UPM |
| description | Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linked to the pathogenesis of CVD. Vegetable oil is one of the essential dietary components in daily food consumption. However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. The practice of using repeatedly heated cooking oil is not uncommon as it will reduce the cost of food preparation. Thermal oxidation yields new functional groups which may be potentially hazardous to cardiovascular health. Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis. The harmful effect of heated oils is attributed to products generated from lipid oxidation during heating process. In view of the potential hazard of oxidation products, therefore this review article will provide an insight and awareness to the general public on the consumption of repeatedly heated oils which is detrimental to health. |
| first_indexed | 2024-03-06T08:39:32Z |
| format | Article |
| id | upm.eprints-37842 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:39:32Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-378422015-12-03T06:52:16Z http://psasir.upm.edu.my/id/eprint/37842/ Heated vegetable oils and cardiovascular disease risk factors Ng, Chun Yi Leong, Xin Fang Masbah, Norliana Adam, Siti Khadijah Yusof, Kamisah Jaarin, Kamsiah Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may result from the interactions between multiple genetic and environmental factors including sedentary lifestyle and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linked to the pathogenesis of CVD. Vegetable oil is one of the essential dietary components in daily food consumption. However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. The practice of using repeatedly heated cooking oil is not uncommon as it will reduce the cost of food preparation. Thermal oxidation yields new functional groups which may be potentially hazardous to cardiovascular health. Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total cholesterol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis. The harmful effect of heated oils is attributed to products generated from lipid oxidation during heating process. In view of the potential hazard of oxidation products, therefore this review article will provide an insight and awareness to the general public on the consumption of repeatedly heated oils which is detrimental to health. Elsevier 2014-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37842/1/Heated%20vegetable%20oils%20and%20cardiovascular%20disease%20risk%20factors.pdf Ng, Chun Yi and Leong, Xin Fang and Masbah, Norliana and Adam, Siti Khadijah and Yusof, Kamisah and Jaarin, Kamsiah (2014) Heated vegetable oils and cardiovascular disease risk factors. Vascular Pharmacology, 61 (1). pp. 1-9. ISSN 1537-1891; ESSN: 1879-3649 http://www.sciencedirect.com/science/article/pii/S1537189114000536 10.1016/j.vph.2014.02.004 |
| spellingShingle | Ng, Chun Yi Leong, Xin Fang Masbah, Norliana Adam, Siti Khadijah Yusof, Kamisah Jaarin, Kamsiah Heated vegetable oils and cardiovascular disease risk factors |
| title | Heated vegetable oils and cardiovascular disease risk factors |
| title_full | Heated vegetable oils and cardiovascular disease risk factors |
| title_fullStr | Heated vegetable oils and cardiovascular disease risk factors |
| title_full_unstemmed | Heated vegetable oils and cardiovascular disease risk factors |
| title_short | Heated vegetable oils and cardiovascular disease risk factors |
| title_sort | heated vegetable oils and cardiovascular disease risk factors |
| url | http://psasir.upm.edu.my/id/eprint/37842/1/Heated%20vegetable%20oils%20and%20cardiovascular%20disease%20risk%20factors.pdf |
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