چکیده (انگلیسی):

Background: The consumption of cooking oils may exacerbate some allergic diseases. In the present
study, the effects of naturally oxidized olive oil on immediate- and/or delayed-type allergic reactions
were investigated in BALB/c mice.
Methods: Mouse models of 3 types of allergic reactions: contact hypersensitivity (CHS), active cutaneous
anaphylaxis (ACA), and DNFB-induced hypersensitivity, were orally administered naturally oxidized olive
oil that was obtained by keeping the oil at room temperature for more than 3 years. The effects of ultraviolet
ray (UV)-irradiated olive oil and other dietary oils as well as their possible oxidation products on
CHS were also investigated.
Results: Naturally oxidized olive oil had a high peroxide value (POV) and exacerbated CHS, ACA, and
DNFB-induced hypersensitivity in a POV-dependent manner. UV-irradiated olive oil, corn oil, sesame oil
and triolein had high POVs, but almost the same acid value (AV) and thiobarbituric acid-reactive substance
(TBARS) level as fresh oils. Fresh olive oil and the representative oxidation product with a high AV
or TBARS level had no effect on CHS, whereas all UV-irradiated oils and naturally oxidized olive oil
exacerbated it.
Conclusions: Oxidized dietary oils that have high POVs exacerbated immediate- and/or delayed-type
allergic reactions regardless of the different oil constituents or oxidation processes.