Abstract

High level of total cholesterol, more importantly low density lipoprotein (LDL) cholesterol, is the major risk factors in coronary heart disease. Clinical trials have demonstrated that the increase in plasma LDL levels and oxygen derived free radicals have been implicated in the early development and progression of atherosclerosis. Vegetable oils are used for cooking foods by many ethnic groups. A fear and controversies have been created in the public that consumption of certain vegetable oils causes atherogenesis. Hence, the present study is designed to evaluate the effect of vegetable oils such as coconut, sunflower, palm, olive oil and vanaspati on lipid profile and antioxidant status using rat model. Reference dose of different vegetable oils were administered once daily for 90 days. Results indicate that, in all the vegetable oil treated groups, a decline of antioxidant status associated with an increase in lipid peroxidation was observed. Furthermore, total cholesterol was found to be elevated in all groups. Among the vegetable oils treated groups, coconut oil was found be comparatively better. This conclusion was made based on the non-significant mild elevation of peroxidation and the benefit of increase in high density lipoprotein (HDL).

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