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Research Article

Teratogenic Actions of Thermally-stressed Culinary Oils in Rats

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Pages 1051-1058 | Published online: 07 Jul 2009

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Geeta Bansal, Weibiao Zhou, PhilipJ. Barlow, PranavS. Joshi, Hui Ling Lo & Youne Kow Chung. (2010) Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods. Critical Reviews in Food Science and Nutrition 50:6, pages 503-514.
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MarÍaD. Guillén & Encarnación Goicoechea. (2008) Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review. Critical Reviews in Food Science and Nutrition 48:2, pages 119-136.
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M. Viana, L. Villacorta, B. Bonet, A. Indart, A. Munteanu, I. Sánchez-Vera, A. Azzi & J.M. Zingg. (2005) Effects of aldehydes on CD36 expression. Free Radical Research 39:9, pages 973-977.
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Martin Grootveld. (2022) Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products. Frontiers in Nutrition 8.
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Angela I. Wann, Benita C. Percival, Katy Woodason, Miles Gibson, Siâny Vincent & Martin Grootveld. (2021) Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils. Foods 10:10, pages 2481.
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Martin Grootveld, Benita C. Percival, Sarah Moumtaz, Miles Gibson, Katy Woodason, Azeem Akhtar, Michael Wawire, Mark Edgar & Kerry L. Grootveld. (2021) Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins. Applied Sciences 11:5, pages 2351.
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Adam Le Gresley, Gilbert Ampem, Simon De Mars, Martin Grootveld & Declan P. Naughton. (2021) “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants. Frontiers in Nutrition 8.
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Jieyao Yuan, Brian J. Kerr, Shelby M. Curry & Chi Chen. (2020) Identification of C9-C11 unsaturated aldehydes as prediction markers of growth and feed intake for non-ruminant animals fed oxidized soybean oil. Journal of Animal Science and Biotechnology 11:1.
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Martin Grootveld, Benita C. Percival, Justine Leenders & Philippe B. Wilson. (2020) Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources. Nutrients 12:4, pages 974.
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Christopher E. Ramsden, Maria Makrides, Zhi-Xin Yuan, Mark S. Horowitz, Daisy Zamora, Lisa N Yelland, Karen Best, Jennifer Jensen, Ameer Y. Taha & Robert A. Gibson. (2020) Plasma oxylipins and unesterified precursor fatty acids are altered by DHA supplementation in pregnancy: Can they help predict risk of preterm birth?. Prostaglandins, Leukotrienes and Essential Fatty Acids 153, pages 102041.
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Sarah Moumtaz, Benita C. Percival, Devki Parmar, Kerry L. Grootveld, Pim Jansson & Martin Grootveld. (2019) Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil. Scientific Reports 9:1.
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Eşref Demir & Ricard Marcos. (2017) Assessing the genotoxic effects of two lipid peroxidation products (4-oxo-2-nonenal and 4-hydroxy-hexenal) in haemocytes and midgut cells of Drosophila melanogaster larvae. Food and Chemical Toxicology 105, pages 1-7.
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Yu-Shun Lin, Ting-Yi Lin, Jia-Jiuan Wu, Hsien-Tsung Yao, Sunny Chang & Pei-Min Chao. (2017) Peroxisome Proliferator-Activated Receptor α Activation Is Not the Main Contributor to Teratogenesis Elicited by Polar Compounds from Oxidized Frying Oil. International Journal of Molecular Sciences 18:3, pages 510.
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Marcelo Fabiano Gomes Boriollo, Luiz Silva Souza, Marielly Reis Resende, Thaísla Andrielle da Silva, Nelma de Mello Silva Oliveira, Maria Cristina Costa Resck, Carlos Tadeu dos Santos Dias & João Evangelista Fiorini. (2014) Nongenotoxic effects and a reduction of the DXR-induced genotoxic effects of Helianthus annuus Linné (sunflower) seeds revealed by micronucleus assays in mouse bone marrow. BMC Complementary and Alternative Medicine 14:1.
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Eşref Demir, Fatma Turna, Bülent Kaya, Amadeu Creus & Ricard Marcos. (2013) Mutagenic/recombinogenic effects of four lipid peroxidation products in Drosophila. Food and Chemical Toxicology 53, pages 221-227.
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Eşref Demir, Ricard Marcos & Bülent Kaya. (2012) Genotoxicity studies in the ST cross of the Drosophila wing spot test of sunflower and soybean oils before and after frying and boiling procedures. Food and Chemical Toxicology 50:10, pages 3619-3624.
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Nagao Totani, Sayuri Tateishi, Hiroko Chiue & Terutosi Mori. (2012) Color and Chemical Properties of Oil Used for Deep Frying on a Large Scale. Journal of Oleo Science 61:3, pages 121-126.
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Eşref Demir, Bülent Kaya, Carolina Soriano, Amadeu Creus & Ricard Marcos. (2011) Genotoxic analysis of four lipid-peroxidation products in the mouse lymphoma assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 726:2, pages 98-103.
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Sean I. LaFond, John P. Jerrell, Keith R. Cadwallader & William E. Artz. (2011) Formation of 4‐Hydroxy‐2‐( E )‐Nonenal in a Corn–Soy Oil Blend: a Controlled Heating Study Using a French Fried Potato Model . Journal of the American Oil Chemists' Society 88:6, pages 763-772.
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Terutoshi Mori, Sayuri Tateishi & Nagao Totani. (2011) Estimation of Chemical Properties and Color Changes of Frying Oil Used on a Large Scale. The Japanese Journal of Nutrition and Dietetics 69:2, pages 82-89.
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Peter Surai & V. I. Fisinin. 2010. Modern Dietary Fat Intakes in Disease Promotion. Modern Dietary Fat Intakes in Disease Promotion 251 274 .
Jie ChenChidambaram Natesa VelalarRunsheng Ruan. (2008) Identifying the Changes in Gene Profiles Regulating the Amelioration of Age-Related Oxidative Damages in Kidney Tissue of Rats by the Intervention of Adult-Onset Calorie Restriction. Rejuvenation Research 11:4, pages 757-763.
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Leo Stevenson, Andrea Tierney, Amanda Wright & Alena Kusnierikova. (2009) An investigation into the management of deep-fat frying oils used in a sample of Merseyside food outlets. Proceedings of the Nutrition Society 67:OCE8.
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Ching Kuang Chow. 2007. Fatty Acids in Foods and their Health Implications,Third Edition. Fatty Acids in Foods and their Health Implications,Third Edition 855 878 .
Isabel Sánchez-Vera, Bartolome Bonet, Marta Viana, Amalia Quintanar, Maria D. Martín, Pilar Blanco, Sergio Donnay & Manuel Albi. (2007) Changes in plasma lipids and increased low-density lipoprotein susceptibility to oxidation in pregnancies complicated by gestational diabetes: consequences of obesity. Metabolism 56:11, pages 1527-1533.
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A. Indart, M. Viana, S. Clapés, L. Izquierdo & B. Bonet. (2007) Clastogenic and cytotoxic effects of lipid peroxidation products generated in culinary oils submitted to thermal stress. Food and Chemical Toxicology 45:10, pages 1963-1967.
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Gloria Márquez-Ruiz & M. Carmen Dobarganes. 2007. Deep Frying. Deep Frying 173 203 .
María D. Guillén & Ainhoa Ruiz. (2006) Study by means of 1H nuclear magnetic resonance of the oxidation process undergone by edible oils of different natures submitted to microwave action. Food Chemistry 96:4, pages 665-674.
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Janet Laura Colli & Albert Colli. (2005) Comparisons of prostate cancer mortality rates with dietary practices in the United States. Urologic Oncology: Seminars and Original Investigations 23:6, pages 390-398.
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María D. Guillén & Ainhoa Ruiz. (2004) Formation of hydroperoxy‐ and hydroxyalkenals during thermal oxidative degradation of sesame oil monitored by proton NMR. European Journal of Lipid Science and Technology 106:10, pages 680-687.
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Barry Halliwell & Matthew Whiteman. (2009) Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? . British Journal of Pharmacology 142:2, pages 231-255.
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