LONG-TERM FEEDING EFFECTS OF THERMALLY OXIDIZED OILS ON THE ERYTHROCYTE FATTY-ACID COMPOSITION, HEMATOLOGY AND HISTOLOGY IN RATS

Long term feeding effects of heated and fried oils on the erythrocyte fatty acid composition, haematology and histology were studied in a 20 week. dietary studies at 5 and 20% levels in rats. Three vegetable oi ls viz. peanut oil, sesame oil and coconut oil with difference in satu ration and unsaturation were chosen for the study. The results of the erythrocyte fatty acid analysis showed higher levels of saturated fatt y acids and monounsaurated fatty acids with a decrease in the linoleic , linolenic and arachidonic acid levels in the heated/fried oil group of rats. However, the arachidonic acid levels were well maintained in these animals in view of the normal activity of desaturase and elongas e enzymes. No change in the organ weights were observed in the treatme nt groups. Changes observed in some of the haematological parameters i n the Heated /Fried groups were normal variations occurring and were w ell within the normal range. Histopathological examination of various tissues did not show any alterations except for minor changes in the l iver tissue. The results of the present investigation do not present a ny major ill effects of Heated /Fried oil on the erythrocyte fatty aci d profile, haematological and histological status of rats since oils u sed for the study were not heat abused. (C) 1998 Elsevier Science Inc.