effect of trans fatty acids consumption
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Effect of Trans Fatty Acids Consumption on Some Haematological indices in Albino
Wistar Rats
1. BackgroundThis research was implemented to review the impact of trans fatty acids on
some hematological indices. The sample of this research used fifty Albino Wistar
rats were fed with different concentration of oxidized palm oil and margarine as
source of trans fatty acid and divided into 5 groups. Each group consisted of 10 rats
were selected randomly. Group 1 received only rat pallets, group 2 received 85% rat
pallets supplemented with 15% margarine, group 3 was fed with 75% and 25%
margarine, group 4 was fed with 85% rat pellet supplemented with 15% thermally
oxidized palm oil, and group 5 was fed with 75% rat pellet supplemented with 25%
thermally oxidized palm oil. Intervention undertaken during 6 weeks. After
intervention each group of its blood cell taken to be measured amount of blood.
The results showed a decrease in Red Blood Cells (RBC) count, White Blood
Cells (WBC) count, platelet, and haemoglobin. That was indicated that trans fatty
acids intake could affect an individual's health and should be reduce in diets.
2. ProblemsThe reduction of essential fatty acid and enhancement of saturated fatty acid
content caused by partial hydrogenations method of vegetable oil. This method
changed the isomerization from cis to trans configuration. Based on report, this
situation could cause the health problems like coronary heart disease, fetal growth
disorder, neuro development disease and childhood allergies.
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Many health problems caused by trans fatty acid. This was due to trans fatty
acid increased the LDL cholesterol and decreased the HDL cholesterol which made a
higher risk of coronary heart diseases and obesity. Trans fatty acid could also reduce
ability of the body to produce natural anti inflammatory prostaglandin and decreased
a number of bloods cell.
3. DiscussionTable 2 showed there was a weight gained of experimental animal after getting
an intervention. This might be due to trans fatty acid intake would increase the levels
of LDL cholesterol in the blood.
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Decreasing of red blood cells from all groups showed in table 3. This might be
due to trans fatty acids could affect on easily damage of red blood cells membrane so
they could reduce the counts of red blood cells. Trans fatty acids replacing the red
blood cells membrane which contained of fatty acid called arachidonat fatty acid.
This condition would cause the red blood cell membrane becoming stiff and lysis. In
addition, trans fatty acids would affect the kidney tissue especially partial tubular
atrophy and caused the failure of eritropoeitin to formed red blood cells.
Otherwise, the effect of trans fatty acids may induced systemic inflammatory
response. In long period, this condition could damage a bone marrow thus causing a
decrease of white blood cells and platelets counts. A liver damage could also occur
causing a decrease of haemoglobin. Haemoglobin was formed from iron that stored
as ferritin and homosiderin in liver.
4. ConclusionThe increased in consumption of trans fatty acids was caused by the increasing
number of fast foods and other culinary practice of using abused oil. From this
research, consumption of trans fatty acid resulted a decrease in the counts of blood
cells level in Wistar albino rats and hence detrimental to the health.
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GLOSSARY
1. Red blood cells: the most common type of blood cell and the vertebrate organism'sprincipal means of delivering oxygen (O2) to the body tissues via the blood flow
through the circulatory system. They take up oxygen in the lungs and release it while
squeezing through the body's capillarie.
2. White blood cells: cells of the immune system involved in defending the bodyagainst both infectious disease and foreign material. Five different and diverse types
of white blood cells/ leukocytes exist, but they are all produced and derived from a
multipotent cell in the bone marrow.
3. Platelets: Platelets are a natural source of growth factors. They circulate in the bloodof mammals and are involved in hemostasis, leading to the formation of blood clots.
4. Haemoglobin: the iron containing oxygen transport in the red blood cells.Hemoglobin in the blood carries oxygen from the respiratory organs (lungs) to the
rest of the body (i.e. the tissues) where it releases the oxygen to burn nutrients to
provide energy to power the functions of the organism, and collects the resultant
carbon dioxide to bring it back to the respiratory organs to be dispensed from the
organism.
5. LDL (Low Density Lipoprotein): a complex of lipids and proteins; with amount oflipids are greater than proteins, that transports cholesterol in the blood.
6. HDL (High Density Lipoprotein): a lipoprotein that transports cholesterol in theblood; composed of a high proportion of protein and relatively little cholesterol.
7. Trans fatty acid: unsaturated fat with trans-isomer (E-isomer) fatty acid. Anunhealthy substance that is made through the chemical process of hydrogenation of
oils. Hydrogenation solidifies liquid oils and increases the shelf life and the flavor
stability of oils and foods that contain them. Trans fatty acids are found in vegetable
shortening and in some margarine, crackers, cookies, and snack foods. Trans fatty
acids are also found in abundance in many deep-fried foods.
8. Hydrogenation: is a chemical reaction between molecular hydrogen (H2) andanother compound or element, usually in the presence of a catalyst. The process is
commonly employed to reduce or saturate organic compounds.
9. Ferritin: An iron-containing protein complex, found principally in the intestinalmucosa, spleen, and liver, that functions as the primary form of iron storage in the
body.
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10. Homosiderin: an intracellular storage form of iron; the granules consist of an ill-defined complex of ferric hydroxides, polysaccharides, and proteins having an iron
content of approximately 33% by weight. It appears as a dark yellow-brown
pigment.
11. Eritropoeitin: A hormone produced by the kidney that promotes the formation ofred blood cells in the bone marrow. EPO is a glycoprotein (a protein with a sugar
attached to it).
12. Haemathopoietic: The formation of blood or blood cells in the body.13. Coronary Heart Disease: A disease in which there is a narrowing or blockage of
the coronary arteries (blood vessels that carry blood and oxygen to the heart).
Coronary heart disease is usually caused by atherosclerosis (a build up of fatty
material and plaque inside the coronary arteries).
14. Anemic condition: The condition of having a lower than normal number of redblood cells or quantity of hemoglobin. Anemia diminishes the capacity of the blood
to carry oxygen.
15. Isomerization: the process whereby any isomer is converted into another isomer,usually requiring special conditions of temperature, pressure, or catalysts. Isomer is
one of several chemical species that have the same stoichiometric molecular formula
but different constitutional formulae or different stereochemical formulae.
16. Prostaglandin: any of a group of naturally occurring, chemically related fatty acidsthat stimulate contractility of the uterine and other smooth muscle and have the
ability to lower blood pressure, regulate acid secretion of the stomach, regulate body
temperature and platelet aggregation, and control inflammation and vascular
permeability; they also affect the action of certain hormones.
17. Packed cells volume: the percentage of the volume of whole, unclotted bloodoccupied by the erythrocytes.
18. Cell membrane: the outer covering of a cell. The membrane controls the exchangeof materials between the cell and its environment.
19. Essential fatty acid: any fatty acid that cannot be synthesized by the body and mustbe obtained from dietary sources.
20. Saturated fatty acid: a fatty acid whose carbon chain cannot absorb any morehydrogen atoms; found chiefly in animal fats. Excessive consumption is not good
because of their association with atherosclerosis and heart diseases.
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The Questions:
1. What was the background of this research?The increasing number of fast foods and other culinary practice of using
abused oil caused the increased in consumption of trans fatty acids. Many health
problems caused by trans fatty acid like coronary heart disease, fetal growth
disorder, neurodevelopment disease and childhood allergies. Moreover, trans fatty
acid increased the LDL cholesterol and decreased the HDL cholesterol which
made a higher risk of coronary heart diseases and obesity. Trans fatty acid could
also reduce ability of the body to produce natural anti inflammatory prostaglandin
and decreased a number of bloods cell.
2. What was the purpose of this research?This research was implemented to review the impact of trans fatty acids
on some hematological indices in Albino Wistar rats.
3. What were the benefits of this research?a. The study was expected to contribute ideas about the effect of trans fatty acids
intake on blood cells.
b. The study was expected to inform the public about the effect of trans fattyacids intake on health issues.
4. What samples and variables were used in this research?a. The sample of this research used fifty Albino Wistar rats were fed with
different concentration of oxidized palm oil and margarine as source of trans
fatty acid and divided into 5 groups.
b. The variables of this research were trans fatty acids and counts of blood cells (RBC, WBC, platelet, and haemoglobin).
5. When the blood sampling on the experimental animal was done?After intervention during 6 weeks, each group of its blood cell taken to be
measured amount of blood.
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6. How was the result of this research?The results showed a decrease in Red Blood Cells (RBC) count, White Blood
Cells (WBC) count, platelet, and haemoglobin.
7. What was the conclusion of the result?That was indicated that trans fatty acids intake could affect an individual's
health and should be reduce in diets.
8. Why trans fatty acid could be decrease a level of red blood cell?This might be due to trans fatty acids could affect on easily damage of red
blood cells membrane so they could reduce the counts of red blood cells. Trans
fatty acids replacing the red blood cells membrane which contained of fatty acid
called arachidonat fatty acid. This condition would cause the red blood cell
membrane becoming stiff and lysis. In addition, trans fatty acids would affect the
kidney tissue especially partial tubular atrophy and caused the failure of
eritropoeitin to formed red blood cells.
9. Why trans fatty acid could be decrease a level of white blood cell?The effect of trans fatty acids may induced systemic inflammatory response.
In long period, this condition could damage a bone marrow thus causing a
decrease of white blood cells and platelets counts.
10.Why trans fatty acid could be decrease a level of haemoglobin?A liver damage could also occur causing a decrease of haemoglobin.
Haemoglobin was formed from iron that stored as ferritin and homosiderin in
liver.
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