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J Am Coll Cardiol, 1999; 33:1050-1055
© 1999 by the American College of Cardiology Foundation
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CLINICAL STUDIES

Impaired endothelial function following a meal rich in used cooking fat

Michael J. A. Williams, MBChB, FRACPa, Wayne H. F. Sutherland, PhDa, Maree P. McCormicka, Sylvia A. de Jonga, Robert J. Walker, MD, FRACPa and Gerard T. Wilkins, MBChB, FRACPa

a Department of Medicine, University of Otago, Dunedin, New Zealand

Manuscript received July 23, 1998; revised manuscript received October 26, 1998, accepted December 17, 1998.

Reprint requests and correspondence: Dr. M. Williams, Department of Medicine, University of Otago, 201 Great King Street, Dunedin, New Zealand
michael.williams{at}stonebow.otago.ac.nz

OBJECTIVES

The purpose of this study was to test the hypothesis that intake of used cooking fat is associated with impaired endothelial function.

BACKGROUND

Diets containing high levels of lipid oxidation products may accelerate atherogenesis, but the effect on endothelial function is unknown.

METHODS

Flow-mediated endothelium-dependent dilation and glyceryl trinitrate-induced endothelium-independent dilation of the brachial artery were investigated in 10 men. Subjects had arterial studies before and 4 h after three test meals: 1) a meal (fat 64.4 g) rich in cooking fat that had been used for deep frying in a fast food restaurant; 2) the same meal (fat 64.4 g) rich in unused cooking fat, and 3) a corresponding low fat meal (fat 18.4 g) without added fat.

RESULTS

Endothelium-dependent dilation decreased between fasting and postprandial studies after the used fat meal (5.9 ± 2.3% vs. 0.8 ± 2.2%, p = 0.0003), but there was no significant change after the unused fat meal (5.3 ± 2.1% vs. 6.0 ± 2.5%) or low fat meal (5.3 ± 2.3% vs. 5.4 ± 3.3%). There was no significant difference in endothelium-independent dilation after any of the meals. Plasma free fatty acid concentration did not change significantly during any of the meals. The level of postprandial hypertriglyceridemia was not associated with change in endothelial function.

CONCLUSIONS

Ingestion of a meal rich in fat previously used for deep frying in a commercial fast food restaurant resulted in impaired arterial endothelial function. These findings suggest that intake of degradation products of heated fat contribute to endothelial dysfunction.

Abbreviations and Acronyms
  FLOP = fluorescent lipid oxidation products
  GTN = glyceryl trinitrate
  HDL = high density lipoprotein
  TBARS = thiobarbituric acid reacting substances




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Copyright © 1999 by the American College of Cardiology Foundation.