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Association of Repeatedly Heated Oil-Induced Hepatic Fat Accumulation and Development of Cancer: A Commentary

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Kashif Hussain, Afshan Siddiq, Zara Naz, Gul Ambreen


This commentary refers to our recently published article “Association of long-term consumption of repeatedly heated mix vegetable oils (RHMVO) in different doses and hepatic toxicity through fat accumulation.” As highlighted in this article, long-term intake of RHMVO leads to fat accumulation in hepatocytes, oxidative stress, and lipid peroxidation. Several studies have illustrated the negative effect of RHMVO on human health. In this commentary, we considered other recent evidence reporting the carcinogenic and mutagenic potential of RHMVO. Furthermore, we emphasized the unique and easy to perform parameters to measure oxidative stress, lipid peroxidation, fat accumulation, and increased inflammation in hepatocytes to identify progression toward hepatic carcinoma. Our commentary is also intended to further highlight the necessity of developing food policies and regularity bodies as an approach to minimize the increasing trend of cancer incidence.


Edible oils, Repeated heating, Oxidative stress, Thermal oxidation

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