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| Comparison of serum markers in healthy subjects eating Chinese flour cakes fried in palm olein or flaxseed oil |
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| KeyWord:palm olein flaxseed oil fried cake serum blood lipid cholesterol |
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| Abstract: |
| The effects of eating Chinese flour cakes fried in palm olein or flaxseed oil on blood lipid, trans-fatty acid(TFA) and oxidative stress markers in serum were compared. 120 healthy male and female students of Hui and Han nationality aged 18 - 25 years old with normal BMI and no record of diabetes, hypertension, hyperlipidemia or any acute infection were recruited. They were fed with Chinese flour cakes fried in palm olein or flaxseed oil. Postprandial 2 h and fasting serum were analyzed for triglyceride (TGs), total cholesterol (TC), TFA, superoxide dismutase (SOD) and malonaldehyde (MDA).The results showed that there was no significant difference in TC and TGs between palm olein and flaxseed oil after 2 h intervention (P>0.05). Serum TFA in flaxseed oil group was significantly increased compared with palm olein group (P<005). The increase of MDA in flaxseed oil group was higher than that in palm olein group, but there was no significant difference(P>0.05).No difference was observed in SOD before and after intervention (P>0.05), but the differences of the changes was significant (P>0.05). Results indicated that palm olein had higher stability during high temperature heating and it inhibited the levels of serum TFA and MDA, which was suitable to be used as frying oil. |
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