effect of trans fatty acids consumption

7/29/2019 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.

effect of trans fatty acids consumption

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