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Repeatedly heated cooking oils induce oxidative stress in animals. Erythrocytes are prone to free radical induced lipid peroxidation. This study compared the effects of repeatedly heated cooking oils on erythrocyte membrane changes in hypercholesterolemic rats. Coconut oil, mustard oil, and sunflower oil were heated at 210 ± 10°C for 15 hr. Fresh/heated oils (15%) and cholesterol (1%) were fed with...