Vegetable oils, such as corn, soybean, safflower, and canola oils, consist a substantial part of our diet. Rich in polyunsaturated fats, the vegetable oils are prone to oxidation and these oxidation products are commonly found in the diet. However, the effects of oxidized oils on human health are not well understood. Here we show that dietary administration of oxidized vegetable oil, even with low oxidative status (within the recommended industrial limit of oxidative status of fresh vegetable oil), exaggerates colitis and exacerbates colitis-associated colon tumorigenesis in mice. Oxidized oil reduces the diversity and alters the composition of gut microbiome, and fails to promote colitis in antibiotic cocktail-treated mice. In addition, oxidized oil impairs intestinal barrier function, increases bacteria translocation from the gut into systemic circulation, enhances activation of Toll-like receptor 4 (TLR4) signaling, and fails to exaggerate colitis in Tlr4-/- mice. Together, these results support that oxidized vegetable oil could be a risk factor of colitis and colitis-associated colon cancer, via altering gut microbiome and activating TLR4 signaling.

Mildly oxidized vegetable oil exaggerates colitis and colitis-associated colon tumorigenesis

2019 Fall National Meeting

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