Background: Cooking oils are a major part of human diets, but repeated use of heated oils can have detrimental effects on consumer health. This study aims to investigate the impact of different heating grades of vegetable oils on the hemato-biochemical parameters and vital organs like the heart, liver, kidney, and intestine in mice.
Methods: Thirty mice were randomly assigned to different treatment groups, including a control group (diet only), unheated cooking oil (UHCO) group, single heated cooking oil (SHCO) group, three times repeatedly heated cooking oil (3RHCO) group, and repeatedly heated cooking oil (ReHCO) group. Blood and organ samples were collected on day 31 to investigate hemato-biochemical parameters and histo-morphological alterations in response to the oil treatments.
Results: The oil-treated groups showed significant (P
Key words: Cooking oil, repeated heating, mice, hemato-biochemical profile, vital organs
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