{"title":"Assessment of the Genotoxic Potential of Repeatedly Heated Cooking Oil In Wistar Rats.","authors":"Rekhadevi Perumalla Venkata","doi":"10.1007/s10528-024-10952-w","DOIUrl":null,"url":null,"abstract":"<p><p>Repeated heating of edible oils at high temperatures and its use in cooking food generates polycyclic aromatic hydrocarbons (PAHs) that have carcinogenic potential. The use of repeatedly heated cooking oils (RHCO) is a common practice in India. The present investigation in Wistar rats was done to determine the genotoxic potential of consumption of food cooked in sunflower oil that has been repeatedly heated to boiling. The rats were fed a diet cooked-fried in such oil. The biomarkers of genotoxicity, comet assay, micronucleus test, and chromosomal aberrations in peripheral blood lymphocytes (PBL) of Wistar rats were used. Results of the present investigation reveal that rats fed on food cooked in oil that was 5 times repeatedly boiled induced significant Deoxy ribonucleic acid (DNA) damage in PBL and liver homogenate. Increased frequency of micronuclei and chromosomal aberrations in blood and bone marrow of rats were also observed. A similar observation was found in rats that were fed food cooked in oil that was boiled 3 times. However, the results of genotoxicity in rats that ate food cooked in oil heated only once were not statistically significant in comparison to the control rats that fed on food made in heated oil (not boiled). Intake of food cooked in repeatedly heated oil of different heating grades induced significant genotoxicity in rats evident by increased DNA damage and frequency of micronuclei and chromosomal aberrations. The presence of PAHs in heated oils triggers the generation of free radicals which could be the possible causative factor for the induced genetic damage. This study sheds light on the potential link between dietary habits involving the use of degraded oils and long-term health consequences.</p>","PeriodicalId":482,"journal":{"name":"Biochemical Genetics","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biochemical Genetics","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1007/s10528-024-10952-w","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
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Abstract
Repeated heating of edible oils at high temperatures and its use in cooking food generates polycyclic aromatic hydrocarbons (PAHs) that have carcinogenic potential. The use of repeatedly heated cooking oils (RHCO) is a common practice in India. The present investigation in Wistar rats was done to determine the genotoxic potential of consumption of food cooked in sunflower oil that has been repeatedly heated to boiling. The rats were fed a diet cooked-fried in such oil. The biomarkers of genotoxicity, comet assay, micronucleus test, and chromosomal aberrations in peripheral blood lymphocytes (PBL) of Wistar rats were used. Results of the present investigation reveal that rats fed on food cooked in oil that was 5 times repeatedly boiled induced significant Deoxy ribonucleic acid (DNA) damage in PBL and liver homogenate. Increased frequency of micronuclei and chromosomal aberrations in blood and bone marrow of rats were also observed. A similar observation was found in rats that were fed food cooked in oil that was boiled 3 times. However, the results of genotoxicity in rats that ate food cooked in oil heated only once were not statistically significant in comparison to the control rats that fed on food made in heated oil (not boiled). Intake of food cooked in repeatedly heated oil of different heating grades induced significant genotoxicity in rats evident by increased DNA damage and frequency of micronuclei and chromosomal aberrations. The presence of PAHs in heated oils triggers the generation of free radicals which could be the possible causative factor for the induced genetic damage. This study sheds light on the potential link between dietary habits involving the use of degraded oils and long-term health consequences.
期刊介绍：
Biochemical Genetics welcomes original manuscripts that address and test clear scientific hypotheses, are directed to a broad scientific audience, and clearly contribute to the advancement of the field through the use of sound sampling or experimental design, reliable analytical methodologies and robust statistical analyses.
Although studies focusing on particular regions and target organisms are welcome, it is not the journal’s goal to publish essentially descriptive studies that provide results with narrow applicability, or are based on very small samples or pseudoreplication.
Rather, Biochemical Genetics welcomes review articles that go beyond summarizing previous publications and create added value through the systematic analysis and critique of the current state of knowledge or by conducting meta-analyses.
Methodological articles are also within the scope of Biological Genetics, particularly when new laboratory techniques or computational approaches are fully described and thoroughly compared with the existing benchmark methods.
Biochemical Genetics welcomes articles on the following topics: Genomics; Proteomics; Population genetics; Phylogenetics; Metagenomics; Microbial genetics; Genetics and evolution of wild and cultivated plants; Animal genetics and evolution; Human genetics and evolution; Genetic disorders; Genetic markers of diseases; Gene technology and therapy; Experimental and analytical methods; Statistical and computational methods.
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