Ingestion of native and thermally oxidized polyunsaturated fats acutely increases circulating numbers of endothelial microparticles.
Sutherland WH, de Jong SA, Hessian PA, Williams MJ.
Medicine Section, Department of Medical and Surgical Sciences, Dunedin School of Medicine, University of Otago, Dunedin 9054, New Zealand. wayne.sutherland@stonebow.otago.ac.nz
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19846183
Sutherland notes that circulating numbers of endothelial microparticles (EMP) are associated with endothelial dysfunction (narrowing of the ateries) which inhibits blood flow.
The aim of the study was to determine the effects of different meals on circulating numbers of EMP positive to CD144 antibody, a more specific marker of EMP.
The meals were:
(1) saturated fat (cream)
(2) undamaged polyunsaturated vegetable oil (unheated sunflower oil)
(3) damaged polyunsaturated vegetable oil (heated sunflower oil)
The study found that CD144-EMP increased significantly (20%) after the unheated sunflower oil and heated sunflower oil meals and did not increase significantly after the cream meal.
Sutherland concluded the study suggested that ingestion of meals rich in omega-6 polyunsaturated vegetable oil
(sunflower oil) irrespective of whether it had been mildly thermally damaged may adversely alter the state of the lining of the blood vessels, with increased endothelial microparticles. Higher levels of endothelial microparticles are associated with heart disease, diabetes and kidney failure. See here and here.
More information on this subject: Books
: Scientific Studies : Websites : Videos : Food Mall
Recipe of the day
Chicken A La Greque
Ingredients:
1 Tbsp dried oregano
1/4 tsp. pepper
1 chicken (3 pounds), cut up
1/4 cup olive oil
2 Tbsp lemon juice
Instructions:
Preheat oven to 400F. Combine oregano and pepper in a small dish.
Rub seasonings into chicken. Arrange in a 13 x 9 x 2 inch baking dish.
Blend together olive oil and lemon juice. Pour over chicken pieces. Bake 40 minutes, until tender.
