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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Sustainable Diets
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1469601

Consumption of Edible Oil Blended from Flax, Coconut, Sunflower, and Olive Oil can Significantly Improve the Negative Health Consequences of High-Fat-High-Cholesterol Diet in

Provisionally accepted
Roshina Rabail Roshina Rabail 1Ammar Altemimi Ammar Altemimi 2,3Cristina Maria Maerescu Cristina Maria Maerescu 4*Claudia T. Socol Claudia T. Socol 4Florin Leontin Criste Florin Leontin Criste 4Abdur R. Khalid Abdur R. Khalid 5Mahwish Mahwish Mahwish Mahwish 6Shahzad Hussain Shahzad Hussain 7Zhi-Wei Liu Zhi-Wei Liu 8Rana Muhammad Aadil Rana Muhammad Aadil 1,2*
  • 1 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan, Faisalabad, Pakistan
  • 2 Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq, Basrah, Iraq
  • 3 College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq, Karbala, Iraq
  • 4 University of Oradea, 410087 Oradea, Romania, Oradea, Romania
  • 5 Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan, Multan, Pakistan
  • 6 Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Sargodha, Pakistan
  • 7 Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia, Riyadh, Saudi Arabia
  • 8 College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China, Changsha, China

The final, formatted version of the article will be published soon.

    Increasing cardiac, hepatic, and metabolic diseases have raised the need to modify our contemporary lifestyles towards' balancing and diversifying the nutrients in our daily diet.Especially the dietary fats should be modified to healthier versions by blending different vegetable oils. Thereby, in this study an oil blend with health protective and promotive fatty acid combinations was investigated to bring down the progression of cardiac and other metabolic diseases. A bio-efficacy trial was performed to investigate the therapeutic potential of an oil blend in 30 hyperlipidemic rats. Five rats were allocated to each group (coconut, flaxseed, olive, sunflower, and blended oil) for 42 days and were compared with initial values of hyperlipidemic rats. Methodological investigations were performed for the body weight, naso-anal length, various obesity indices, visceral fat accumulation, blood and serum, cardiovascular risk indices, and echocardiograph. On comparison to the initial values there were significant reductions of 53.12% in body fat content (3.98±0.96), 6.82% in Lee index (289.60±8.27), 16.84% in BMI (0.15±0.003), 57.37% in total cholesterol (52.00±9.03), 68.57% in triacylglycerides (99.00±9.19), 61.16% in atherogenic index (0.88±0.12), and 58.72% in coronary risk index (2.88± 0.12). These results indicated that the blended oil consumption has significantly reduced various obesity indices, improved lipid profile, and provided significant protection against cardiovascular risk indices. Moreover, the results of blended oil indicated significant health protective ameliorations in electrocardiograph. Its regular consumption could help to reduce the onset of obesity and metabolic diseases.

    Keywords: Blended cooking oil, Anti-oxidation, anti-inflammatory, Hyperlipidemia, Health Blended cooking oil, High-fat-high-cholesterol diet, Cardiovascular risk indices, Echocardiography

    Received: 24 Jul 2024; Accepted: 06 Sep 2024.

    Copyright: © 2024 Rabail, Altemimi, Maerescu, Socol, Criste, Khalid, Mahwish, Hussain, Liu and Aadil. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Cristina Maria Maerescu, University of Oradea, 410087 Oradea, Romania, Oradea, Romania
    Rana Muhammad Aadil, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan, Faisalabad, Pakistan

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.