“…In fact, the reactive oxygen species formed in oil during frying are responsible of the destruction of organs, especially the liver, kidneys, heart and intestinal mucosa (Alaam, Yasin, Hafez & Mohammed, 2012;Boniface, Ejimofor & Ezissi, 2014). Moreover, there is a correlation between the consumption of fried oils and the alteration of the lipid profile, which is reflected in a decrease in HDL cholesterol, followed by an increase in LDL cholesterol, total cholesterol, triglycerides and the atherogenecity index (Badr El Said, Nahed, & Reham, 2015;Hammad, Pu & Jones, 2016;Zeb & Khan, 2019), all of which lead to the occurrence of cardiovascular diseases. In the same line, Mesembe, Ibanga, & Osim, (2005), Chacko & Rajamohan, (2011) and Ani , Nna, Obi, & Udobong, (2015) showed that administration of thermooxidised vegetable oils to rats causes an alteration of their haematological parameters through leucocytosis, thrombocytopenia and anaemia.…”