A Preliminary Study on the Effects of Repeatedly Used Cooking Oil on Hematological Parameters
This study was done to assess the effect of repeatedly used cooking oil on rats hematological parameter (HGB, RBC, MCV, MCH, and MCHC) and to investigate the morphological abnormalities of red blood cells on blood film of rats treated with repeatedly used cooking oil. This study will also focus o...
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2006
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| Online Access: | http://eprints.usm.my/48601/ http://eprints.usm.my/48601/1/Nur%20Azliza%20Binti%20Bokti%20-%2024%20pages.pdf |
| Summary: | This study was done to assess the effect of repeatedly used cooking oil
on rats hematological parameter (HGB, RBC, MCV, MCH, and MCHC) and to
investigate the morphological abnormalities of red blood cells on blood film of
rats treated with repeatedly used cooking oil. This study will also focus on Lipid
Peroxidation (LPO) product, malondialdehyde (MDA) in plasma samples of
control rats and rats treated with fresh oil and with repeatedly used cooking oil.
The repeatedly used cooking oil samples were obtained from stalls selling fried
bananas. 5 ml of blood was withdrawn in each rat at 0 day, 20 day, 40 day and
60 day from retro orbital sinus/plexus.
Our study has shown that there are significant difference in the RBC
parameter but other parameters studied did not show significant difference. The
results showed that there was an increased in the malondialdehyde
concentration in the plasma rats treated with repeatedly used cooking oil. The
morphology of the red blood cells also showed a change in shape particularly in
rats fed with repeatedly used cooking oil. |
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