The relationship between commercial refined vegetable oils stabilities
and health implications: A systematic review and meta-analysis
Abstract
Deep-frying is a popular food preparation method although oxidized oil
may be a health hazard. Minor components in frying oil including
antioxidants like tocopherols and tocotrienols, fatty acid composition,
triacylglycerol (TAG), and vitamins serve to protect vegetable oil from
thermal deterioration. The eating habits of three ethnicity in Malaysia
due to influence from the West was briefly mentioned. The importance of
fats and oils, as well as the characteristics of each plant oil, were
also explained in this project paper. A total of 31 studies fulfilled
our inclusion criteria. Studies with humans and animals were accepted
and included in this Meta-analysis. The probability of occurrence of
obesity, atherosclerosis, hypertension, Type 2 diabetes, and oxidative
stress were checked. The overall weighted mean differences for palm oil
(PO), canola oil (CNO), corn oil (CO), extra virgin olive oil (EVOO),
sunflower oil (SFO), and soybean oil (SBO) were 0.18 [95% CI: 0.11,
0.25; P < 0.00001], 5.50 [95% CI: 4.12, 6.87; P
< 0.00001], 0.62 [95% CI: -4.71, 5.95; P = 0.82], 1.13
[95% CI: 0.39, 1.87; P = 0.003], -3.79 [95% CI: -5.61, -1.97; P
< 0.00001], 0.46 [95% CI:0.29, 0.64; P <
0.00001] respectively. In short, this study revealed that there was no
strong relationship found between a heated and/or repeated heated
vegetable oil with the adverse health complications included based on
current meta-analysis.