Thermally Processed Oil Exaggerates Colonic Inflammation and Colitis-Associated Colon Tumorigenesis in Mice

Area of Science:

• Gastroenterology
• Toxicology
• Nutrition Science

Background:

• Frying in vegetable oil is a globally prevalent cooking method.
• The health effects of consuming frying oil are not well-established, hindering dietary guidance.
• Understanding frying oil's impact on gut health is crucial.

Purpose of the Study:

• To investigate the health impacts of dietary frying oil consumption.
• To determine if frying oil exacerbates inflammatory bowel disease (IBD) and colon tumorigenesis.
• To identify potential compounds in frying oil responsible for adverse health effects.

Main Methods:

• Administration of commercially prepared frying oil to mice.
• Induction of colitis using dextran sodium sulfate (DSS) and colon cancer using azoxymethane (AOM)/DSS.
• Assessment of intestinal barrier function and bacterial translocation (LPS).
• Isolation and administration of polar compounds from frying oil.

Main Results:

• Dietary frying oil worsened DSS-induced colitis and AOM/DSS-induced colon tumorigenesis in mice.
• Frying oil impaired intestinal barrier function and increased bacterial translocation and inflammation.
• Administration of polar compounds from frying oil exacerbated DSS-induced colitis.

Conclusions:

• Dietary frying oil consumption exacerbates inflammatory bowel disease (IBD) and associated colon tumorigenesis in mice.
• The adverse effects of frying oil may be mediated by its polar compounds.
• These findings highlight potential risks associated with frying oil consumption.