Background

Cardiovascular disease (CVD) is the number one leading disease which causes morbidity and mortality worldwide. The improper consumption of dietary vegetable oils is highly linked to the pathogenesis of CVD. The practice of using repeatedly heated oil is common among the populations due to its cost-effectiveness. Consumption of these oils generates free radicals that may cause potentially harmful and detrimental effect on CVS through the accumulation of total cholesterol (TC), triglycerides (TG) causing an increase in blood pressure, endothelial dysfunction, and vascular inflammation. It eventually leads to atherosclerotic plaque in the arteries.

Scope and Approach

The present review aims to provide comprehensive information on twelve fresh and repeatedly heated vegetable oils to explore their beneficial and harmful effects. This is to provide an insight and awareness to the public on the consumption of repeatedly heated oils which is detrimental to health.

Key findings and conclusion

Remarkable studies demonstrated that the health beneficial effects of vegetable oils have been often attributed to their antioxidant properties and abilities to increase cellular antioxidant defense system and thereby scavenge free radicals, inhibit lipid peroxidation, augment anti-inflammatory potential, and further protect the CVS from various adverse effects. However, the repeatedly heated vegetable oils increase the effect of lipid peroxidation and aggravate the development of CVD. In conclusion, it is noted that we should consume the nutritionally rich fresh vegetable oil and discourage the use of repeatedly heated oil in our daily diet to reduce the risk of CVD.

中文翻译：

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植物油的食用和烹饪方式对心血管疾病的影响-综述

背景

心血管疾病（CVD）是导致世界范围内发病率和死亡率的第一大主要疾病。饮食中植物油的不当摄入与CVD的发病机理密切相关。由于其具有成本效益，因此在人们中普遍使用反复加热的油。食用这些油会产生自由基，这些自由基可能通过总胆固醇（TC），甘油三酸酯（TG）的积累而引起CVS潜在的有害和有害作用，从而导致血压升高，内皮功能障碍和血管发炎。最终导致动脉粥样硬化斑块。

范围和方法

本综述旨在提供有关十二种新鲜和反复加热的植物油的全面信息，以探讨其有益和有害作用。这是为了向公众提供对有害健康的反复加热的油的消费的见识和认识。

主要发现和结论

杰出的研究表明，植物油对健康的有益作用通常归因于其抗氧化特性和增强细胞抗氧化防御系统的能力，从而清除自由基，抑制脂质过氧化，增强抗炎潜能，并进一步保护CVS免受各种危害不利影响。但是，反复加热的植物油会增加脂质过氧化作用，并加剧CVD的发展。总之，应该指出的是，我们应该食用营养丰富的新鲜植物油，并在日常饮食中不鼓励使用反复加热的油以减少CVD的风险。