Introduction:Indianstaple food is 60% carbohydrates, 15% proteins, 15% fats. Among fats ¾thcomposition is edible oils. The change in dietary habits for the last 2-3 decadeshave shown the change in ratio of omega-3 to omega-6 fatty acids from 1: 1 to 1: 20-25 because theIndian diets are deficient in omega- 3 fatty acids.
Oils of domesticconsumption are sunflower oil, safflower oil, palm oil , mustard oil etc. thedomestic usage of edible oils varies from one region other region in India. It was found that consumption of sunflower oil and palm oil indiet is relatively high in South India when compared to North, east and westregions. Increased usage of refinedgrains and processed oils in diet increases the prevalence of metabolicsyndrome. Commonly using oils are rich in omega -6 poly unsaturated fatty acids. According to world Health Organization the ratio of omega 3 to omega 6 fatty acidsshould be 1:1, but it is 1:120 in sunflower oil.
omega -6 poly unsaturated fatty acids from vegetable oils do not generate energy ,gets accumulated on cell membranes, undergoing chemical changes. Omega 6 PUFAoxidizes rapidly in body due to favorable temperature and produces free radicals. The increased intakeof omega -6 poly unsaturated fatty acids causes activation of Arachidonic acidinturn eicosanoid metabolism whichenhances the inflammatory reactions leading to the pathogenesis of many chronicdiseases including metabolic syndrome, cardiovascular diseases, auto immunediseases, cancer, osteoporosis and Alziemer’s disease due to generation of freeradicals. Objectives: To createthe proper awareness about the usage of types of edible oils for maintainanceof good healthTo educatepeople about the dangerous effects caused by alteration in the omega 3 6 fatty acids ratio , and to bring awareness among the public for usingcombination of various oils mainly enriched with omega-3 fatty acids which isneeded for prevention and management of metabolic syndrome leading to thecomplications.Methodology : Sample size: 100 induviduals.
A survey is to be conducted on them about thetype of oils they consume with the help of questionnaire. Their lipid profileis tested along with the assessment of other components of Metabolic syndromei.e. fasting blood glucose, blood pressure, waist circumference.
About 5 ml of fasting blood was obtained by venipuncture ofpatient by using sterile disposablesyringes and needles. The blood was collected into suitable vacutainers. It wasallowed to clot and it was then centrifuged at 3000 rpm for 15 min at roomtemperature. The serum was analyzed on the day of collection for fasting blood sugar and lipid profile tests. Serum totalcholesterol was determined by an enzymatic (CHOD-PAP) colorimetric method 11and triglycerides were determined by an enzymatic (GPO-PAP) method 12.
HDL-Cholesterol was estimated by a precipitant method 13 and LDL-Cholesterolby was estimated by using Friedewald’s formula 14 as has been shown below:LDL-C = TC – HDL-C – (TG/5). Serum glucose was determined by using the glucoseoxidase enzymatic method 15. All the parameters which were underinvestigation were determined in the serum of the subjects by usingcommercially available reagent kits.
The lipid profile of the subjects wasclassified, based on the ATP III model 16. The values of all the parameterswere given in mg/dl and they were expressed as mean ± SD. A conclusion isobtained by analyzing the data from survey and lipid profile along with scoreof metabolic syndrome components.Implications:In our locality no such study is being done so far about thedanger caused by omega-6 fatty acids. Prevention or delayed onset of commonlyprevailing diseases which occur due to free radical generation like diabetesmellitus, atherosclerosis can be done by reducing omega-6 fatty acids contentin diet.
Thus proper role of omega-6 fatty acids due to edible oils in developing metabolic syndrome can beestablished.