Effects of consumption of edible oils for a period of 4 months on the ultrastructure of the aorta of spontaneously hypertensive rats

Edible oils have different effects on lipid profiles and on the propensity for producing lipid peroxidation products. These two properties of edible oils can affect arterial structure, ultimately leading to atherosclerosis. Hypertension is said to be a predisposing factor for atherosclerosis and can accelerate its process. This paper investigates the effects of three edible oils, namely soya bean oil, palm oil and ghee, on the ultrastructure of the aortas of spontaneously hypertensive rats at the end of a 4 month feeding period. It was found that ghee produced significant structural changes to the aortic wall when compared with palm oil or soya bean oil, and that no noticeable structural differences were seen to occur on the aortas of the palm oil-fed and soya bean oil-fed groups of rats. This study suggests that the consumption of ghee, rather than palm or soya bean oil, is more likely to lead to the development of atherosclerosis.