In Vivo Toxicity Assessment of The Effects of Heated Palm oil on Mice

نوع المستند : المقالة الأصلية

المؤلفون

Lecturer of Zoology Department of Biological and Geological Sciences Faculty of Education Ain Shams University

10.21608/aash.2025.458252

المستخلص

Palm oil is a common cooking oil, but repeated heating can induce harmful chemical changes. This study
investigated the adverse effects of fresh and heated palm oil on oxidative stress, liver histopathology, and
genotoxicity in vivo using an mice model. Thirty male CD-1 albino mice (Mus musculus ) were equally
divided into three experimental groups: a control group receiving no treatment, a group treated with fresh
palm oil and a group treated with heated palm oil for two weeks, five days a week. Body weight
measurements showed distinct patterns among groups, with group treated with fresh palm oil demonstrating
the highest weight gain (27.9%) compared to controls (25.2%), while group treated with heated palm oil
displayed severely attenuated growth (1.74%). The micronucleus assay in bone marrow cells confirmed
significant genotoxic potential of thermally oxidized Palm oil. Histopathological examination of liver tissues
demonstrated well-preserved hepatic architecture in control group, whereas group treated with fresh palm
oil exhibited mild steatosis and sinusoidal dilation. In contrast, group treated with heated palm oil presented
severe hepatocellular damage characterized by extensive necrosis, inflammatory infiltrates, pronounced
steatosis, and vascular congestion. Biochemical analysis revealed that group treated with heated palm oil
exhibited significantly elevated malondialdehyde levels accompanied by markedly reduced activities of key
antioxidant enzymes including superoxide dismutase, catalase, and glutathione peroxidase, indicating
substantial oxidative stress induction. These findings collectively demonstrate that while fresh palm oil may
promote adiposity with minimal hepatic effects, heated-palm oil induces profound oxidative damage,
hepatotoxicity, and DNA damage, underscoring the critical public health implications of consuming
repeatedly heated palm oils in dietary practices. Based on these results, we strongly recommend avoiding the
use of repeatedly heated palm oil in cooking practices due to its potential health risks. Instead, we suggest
exploring alternative, safer oils for culinary purposes to mitigate the adverse effects associated with heated
palm oil consumption. By adopting healthier cooking oil options, individuals can reduce their exposure to
harmful compounds and promote overall well-being.

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