Effect of deep-fried oil consumption on lipid profile in rats

Deep-frying is a common practice in food preparation. High temperature deep-frying can alter the physicochemical properties of food ingredients, which may, in turn, affect the lipid profile of consumers. Changes in lipid profile are known to be associated with various diseases, such as cancer, diabetes and cardiovascular diseases (CVDs). However, the effect of oils present in deep-fried foods on the lipid profile of consumers is not well studied. The bodyweight of wistar strain rats was determined at the beginning and end of the experimental period. Serum was collected from rats fed on an ad libitum diet of either deep-fried oil or fresh oil. Lipid profile, blood glucose, and insulin level were measured by an enzymatic method. We found that rats fed deep-fried oil had increased weight (17% in male, 25% in female, 23% on average). Deep-fried oil fed rats had increased triacylglycerol (TAG) accumulation (28% in male, 58% in female and 40% on average) total cholesterol (TC) level (42% in male, 35% in female, 38% on average) and low density lipoprotein (LDL) level (16% in male, 68% in female, 40% on average). Deep-fried oil consumption decreased high density lipoprotein (HDL) level (19% in male, 37% in female, 21% on average), but the effect is statistically insignificant in males. The increase in TAG, TC, and LDL-cholesterol are indicators of risk of CVDs. We therefore conclude that the consumption of deep-fried oil containing diet affect the lipid profile which might increase the risk of CVDs. Hence, we strongly recommend reducing the consumption of deep-fried oils in the human diet.