Heated cooking oils and its effect on blood pressure and possible mechanism: A review

• Main Authors: Siti Hawa, Nordin, Kamsiah, Jaarin, Norliana, Masbah
• Format: Article
• Language: English; English
• Published: E-Century Publishing Corporation 2016
• Subjects: QD Chemistry
• Online Access: http://eprints.unisza.edu.my/7218/1/FH02-FP-16-05682.jpg; http://eprints.unisza.edu.my/7218/2/FH02-FP-16-07271.jpg; http://eprints.unisza.edu.my/7218/

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.