The Study
The role of repeatedly heated soybean oil in the development of hypertension in rats: association with vascular inflammation
This study found that rats who ate oil that was heated many times had higher blood pressure and more inflammation in their blood vessels than rats who ate fresh oil. But we can't say the oil definitely caused it—just that they happened together.
Analysis score
Maximum 72 for a cohort study.
Where the score came from
Cooking soybean oil over and over makes bad chemicals that hurt blood vessels and make blood pressure go up.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 514 / 100
Quality score
Groups of people are followed over time to see who develops an outcome. Strong for identifying risk factors and associations, but cannot prove causation as firmly as RCTs.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — these changes in rats are similar to early signs of human hypertension and artery damage.
- 2Rats fed oil heated 10 times had 33% higher blood pressure, 17–32% thicker artery walls, and 50–60% more bad signaling molecules than rats fed fresh oil.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
International Journal of Experimental Pathology
Year
2012
Authors
Chun-Yi Ng, Y. Kamisah, O. Faizah, K. Jaarin
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.