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.