Biosafety assessment of edible oil blended from flax, coconut, sunflower, and olive oils in healthy Sprague Dawley rats

Edible oil blending to formulate a health-protective fatty acid combination has opened new doors in food science. In this study, a 42-day biosafety assessment of a blended oil (BO) made from oils of coconut (CO), flaxseed (FO), extra virgin olive (EVOO), and sunflower (SFO) was performed on healthy rats. Rats were given these oils as 100 % fat replacement in control. The results of BO in rats encouraged its health protection properties by significantly lowering body weight gain (68.8 ± 10.84), BMI (0.128 ± 0.01), body fat content (−0.41 ± 3.41), total cholesterol (43.00 ± 7.84), triglycerides (90.00 ± 9.00), total lipid contents (176.00 ± 24.39), and LDL (14.00 ± 4.12) while substantially improving HDL, LFTs, RFTs, and hematology when compared to single oils. BO consumption also indicated maximum protection against cardiovascular risk indices, including atherogenic (0.99 ± 0.16) and coronary (3.07 ± 0.21) indexes. Results for ECG also showed a normal cardiac rhythm in cardiac waves. Its regular consumption could help reduce the onset of obesity and metabolic diseases. • Balanced fatty acids consumption instead of monotonous fats may protect from diseases. • Blended dietary fats can assist in weight management and regulation of health biomarkers. • These should be blended to improve nutritional indices at household and industry levels.