Chromatographic, Immuno-inflammatory, and nephrotoxic Assessment of selected culinary oils in Experimental Models

Background Dietary oils are crucial for everyday human nutrition. They contain essential fatty acids and support a range of physiological functions. However, concerns regarding their possible toxicity have been expressed, particularly concerning the elevation of cholesterol levels, particularly Low-Density Lipoprotein (LDL). This study investigated the composition of selected dietary oils and determined their physiologic effects and the micro-architectural integrity of the kidney. Methods In this experimental study, 30 Albino rats were used in this study. The animals were divided into 5 groups: Groups A, B, C, D, and E (n=6 each). Group A (control) received normal rat pellets only while Groups B, C, D, and E received rat pellets mixed with Avocado oil, Coconut oil, Palm oil, and Peanut oil. Blood samples were drawn, and kidneys were excised. Data generated from biochemical, haematological, and histological investigations were analyzed using ANOVA, Pearson’s correlation, and Post hoc test. Significance was set at p< 0.05. Results The results indicated significant differences in fatty acid levels between oils (p< 0.05). Higher levels of oleic acid, lauric acid, palmitic acid, and oleic acid were found in coconut oil, Palm oil, Avocado oil, and Peanut oil, respectively. Significant differences in urea levels were observed between the control group and other treatment groups (p= 0.001). Group B had lower levels of triglyceride while groups C and D had higher levels of LDL and organ weight, respectively compared with the control group (p= 0.035, 0.042, and 0.008, respectively). Group E had a higher neutrophil-lymphocyte ratio, mean corpuscular haemoglobin concentration, lower lymphocyte-monocyte ratio, and red cell distribution width (p= 0.325, 0.025, 0.068, and 0.053, respectively). Kidney sections revealed varying degrees of necrosis and inflammation, Conclusion The study provides valuable insights indicating potential oil-induced effects on health. It advises caution during the application of the oils in culinary activities.