Table 1.
Effect of heated culinary oil on inflammation.
| Author (Reference) | Type of oil | Feeding duration | Study model | Findings |
|---|---|---|---|---|
| Ng et al. (10) | Repeatedly heated palm oil | 24 weeks | Adult male Sprague-Dawley rats | ↑ VCAM-1 |
| Ng et al. (11) | Repeatedly heated soybean oil | 24 weeks | Adult male Sprague-Dawley rats | ↑ ICAM-1, VCAM-1 |
| Hamsi et al. (12) | Repeatedly heated virgin coconut oil | 24 weeks | Adult male Sprague-Dawley rats | ↑ ICAM-1, VCAM-1, C-RP |
| Bogariani & Sudiarta (13) | Used cooking oil | 10 weeks | Adult male Wistar rats | ↑ IL-6, TNF-α |
| Mboma et al. (14) | CFAM and soybean oil | 28 days | Young male Wistar rats | ↑ IL-6 |
| Tan et al. (15) | Moderately and highly heated soybean oil | 21 days | Young female broiler chickens | ↑ IL-22 |
| Zhang et al. (16) | Repeatedly heated canola oil or polar compounds | 4 weeks | Young C57BL/6 male mice | ↑ TNF-α, IL-1β, IL-6, MCP-1, IFN-γ |
Cyclic fatty acid monomers (CFAM), C-reactive protein (C-RP), Intracellular adhesion molecule-1 (ICAM-1), Interferon-gamma (IFN-γ), Interleukin (IL), Monocyte chemoattractant protein-1 (MCP-1), Tumor necrosis factor-alpha (TNF-α) and Vascular adhesion molecule-1 (VCAM-1).