Short-term comparative study of the influence of fried
edible oils intake on the metabolism of essential fatty acids in obese
individuals
Abstract
The effect of breakfast intake of fried oils containing
natural antioxidants or a synthetic autooxidation inhibitor on the metabolism
of essential fatty acids focused on obese individuals. Serum levels of
eicosanoids were compared in individuals before and after intake of different
breakfasts. Univariate descriptive analysis was used to characterise the cohort
selected for this study and multivariate analysis to reveal statistical
differences of normalised eicosanoids concentrations (determined by solid-phase
extraction coupled to LC–MS/MS) depending on the edible oil used for breakfast
preparation. The results showed that the intake of breakfast prepared with pure
sunflower oil subjected to deep frying causes an effect over the eicosanoids
profile that enables discrimination versus the rest of individuals. The effect
was a significant increase in the concentration of hydroxyoctadecadienoic acid
(HODE) metabolites, indicative markers of the intake of fried oils.