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Titolo:
Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying
Autore:
Williams, MJA; Sutherland, WHF; McCormick, MP; Yeoman, D; de Jong, SA; Walker, RJ;
Indirizzi:
Univ Otago, Dunedin Sch Med, Dept Med, Dunedin, New Zealand Univ Otago Dunedin New Zealand Sch Med, Dept Med, Dunedin, New Zealand
Titolo Testata:
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
fascicolo: 3, volume: 11, anno: 2001,
pagine: 147 - 152
SICI:
0939-4753(200106)11:3<147:NEFAMR>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
HIGH-FAT MEAL; HEALTHY-SUBJECTS; COOKING FAT; DYSFUNCTION; ATHEROSCLEROSIS; VASODILATION; CHOLESTEROL; PRODUCTS; ENZYMES; RISK;
Keywords:
endothelial function; triglycerides; oxidation;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Citazioni:
19
Recensione:
Indirizzi per estratti:
Indirizzo: Williams, MJA Univ Otago, Dunedin Sch Med, Dept Med, 201 Great King St, Dunedin, New Zealand Univ Otago 201 Great King St Dunedin New Zealand w Zealand
Citazione:
M.J.A. Williams et al., "Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying", NUTR MET CA, 11(3), 2001, pp. 147-152

Abstract

Background and Aim: Polyunsaturated fats are more susceptible to oxidationduring heating than monounsaturated fats but their effects on endothelial function when heated are unknown. The aim of this study was to compare the effect of meals rich in heat-modified safflower and olive oils on postprandial flow-mediated endothelium-dependent dilation (EDD) in healthy men. Methods and Results: Flow-mediated EDD and glyceryl-trinitrate-induced endothelium-independent dilation of the brachial artery were investigated in 14 subjects before and 4 hours after meals rich in olive oil and safflower oil used hourly for deep-frying for 8 hours in a double-blind crossover study design. There were high levels of lipid oxidation products (peroxides andcarbonyls) in both heated oils. Plasma triglycerides were markedly increased at 4 hours after heated olive oil (1.26 +/-0.43 vs 2.06 +/-0.97 mmol/L) and heated safflower oil (1.44 +/-0.63 vs 1.99 +/-0.88 mmol/L). There was no change in EDD between fasting and postprandial studies and the response during the postprandial period was not significantly, (p=0.51) different between the meals (heated olive oil: 4.9 +/-2.2% vs 4.9 +/-2.5%; heated safflower oil: 5.1 +/-3.1% vs 5.6 +/-3.4%). Conclusions: Meals rich in olive and safflower oils previously used for deep frying and containing high levels of lipid oxidation products increase postprandial serum triglycerides without affecting endothelial function. These findings suggest that relatively short-term use of these vegetable oils for frying may not adversely affect postprandial endothelial function when foods containing the heat-modified oils the consumed. (C) 2001, Medikal Press.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/01/20 alle ore 09:27:24