Biological study on the impact of commonly used commercial fats and oil and threats of atherosclerosis

Farwa Javaid; Tahir Zahoor; Sidra Nazeer; Uzma Ramzan; Asmat Matloob

doi:10.30574/gscbps.2019.8.1.0123

Authors

Farwa Javaid National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Tahir Zahoor National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Sidra Nazeer National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Uzma Ramzan Department of Zoology, University of the Punjab Lahore, Pakistan.
Asmat Matloob National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

DOI:

https://doi.org/10.30574/gscbps.2019.8.1.0123

Keywords:

Health disorders, Atherosclerosis, Hypercholesterolemia, Fats and oil, Diseases, Prevention

Abstract

Poor health due to suboptimal nutrition influences on many diseases including diabetes mellitus, obesity, cardiovascular diseases (CVD), elevated cholesterol and blood pressure (BP). World health organization estimated that mortality rate and disease burden due to CVD was around 17.3 million. The prevalence rate of coronary artery diseases (CAD) is higher in Pakistan that is 30% of people age above 45 years. The objective of study involves evaluation of commonly used fats and oil to investigate its effect on lipid profile through in vivo studies. Hypercholesterolaemia was induced by feeding high cholesterol diet. Thirty Sprague dawdle rats were taken having five rats in each group. Margarine, butter, vanaspati ghee and olive oil were given with a specific dose 10 g/100 g feed given 6 weeks on hypercholesterolaemic rats. Maximum weight gain was observed in G2, G3, G4 fed; margarine, butter, vanaspati ghee respectively. And maximum reduction in weight was observed in G5 fed on olive oil. Feeding cholesterol diet showed elevated level of lipid profile in G1. Coincident giving various fats and oil along with high cholesterol diet caused a highly significant increase in serum total cholesterol, low density lipoprotein (LDL), triglycerides except G5. Maximum increase of cholesterol was observed in groups fed butter, margarine, vanaspati ghee were recorded as 177.6 mg/dL, 185.5 mg/dL, 180.7 mg/dL. Minimum reduction in cholesterol was recorded in olive oil group as 170.2 mg/dL. Results suggested that the addition of fats showed a negative influence on lipid profile in hypercholesterolaemic rats.

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