Abstract:Background: Vegetable oils are commonly used food additives. Aim: To characterize and observe the toxic effect of sub chronic consumption of heated and unheated Palm Kernel oil (PKO) and Soya Oil (S0) after heating at 180 ℃ and at room temperature in albino Wistar rats. Methodology: The physicochemical properties were analyzed, sixty rats were divided into five groups of twelve rats and their baseline weight recorded. Group 1 (controls), received water and feed only, while 10mls of each oil was added (add libi… Show more
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