EFFECTS OF FRIED FOODS CONSUMPTION ON ERYTHROCYTE FRAGILITY AND OXIDATIVE STRESS PARAMETERS OF APPARENTLY HEALTHY STUDENTS AND STAFF OF PAMO UNIVERSITY OF MEDICAL SCIENCES

Habitual consumption of fried foods has been implicated in the generation of lipid oxidation products and increased oxidative stress, which may contribute to adverse health outcomes. This study evaluated the effects of regular fried food intake on erythrocyte osmotic fragility, systemic antioxidant capacity, and oxidative stress among 24 apparently healthy students and staff (aged 18–40 years) at PAMO University of Medical Sciences, using stratified random sampling. Frequency of fried food consumption was determined by questionnaire completed by the participants. Venous blood samples were analysed for haematological and biochemical indices. Erythrocyte fragility was determined using standard osmotic lysis protocols, total antioxidant capacity was measured by the ferric reducing ability of plasma (FRAP) assay, and oxidative stress was quantified by plasma malondialdehyde (MDA) levels. The mean values for erythrocyte fragility (0.36 ± 0.02%), FRAP (1135 ± 380 µmol/L), and MDA (4.8 ± 1.9 µmol/L) were within reference ranges for healthy populations. Comparative analysis between high and low fried food consumers revealed no statistically significant differences in erythrocyte fragility, antioxidant capacity, or oxidative stress markers in either sex, except for a significantly lower lymphocyte count among high fried food eating males (p = 0.033). Notably, high fried food consumers exhibited non-significant trends toward increased MDA and erythrocyte fragility, particularly in males, suggesting a potential for subclinical oxidative stress and membrane instability with higher intake. These findings are consistent with emerging evidence that frequent fried food consumption may elevate oxidative stress and inflammation, even in the absence of overt clinical abnormalities while acute or moderate fried food intake did not significantly disrupt oxidative or haematological parameters in this young population. The observed trends emphasize the importance of dietary moderation. The results highlight the need for larger, longitudinal studies to elucidate the long-term health implications of fried food consumption, particularly regarding oxidative stress and immune function.