Effect of Ghee (Clarified Butter) intake on Lipid profile: A systematic review on animal experiments

Abstract

Ghee, a clarified butter commonly used in Indian cuisine for centuries. Both beneficial and harmful effects of ghee on health are found in many research works, and it creates more confusion about the intake of ghee and its effect on health. To overcome this confusion, it was decided to conduct a systematic review of experimental studies (In vivo) to synthesize available information on the oral intake of Ghee and its effect on lipid profile and other parameters. Twenty in vivo studies were identified, conducted in animals, and published between 1960 and 2020. The published research quality was assessed using ARRIVE guidelines and SYRCLE’s risk of Bias tool. Three of the 20 experiments were not included in the present study as they don't have abstracts, full papers, or free access to full papers. Source of milk fat (cow/ buffalo), method of preparation (cream/curd starter or traditional/modern) and form of usage (plain/fried - oxidized) alters the composition of ghee, which affects its effect on Lipid profile (TC, TG, HDL, LDL) and other parameters. The use of ghee, along with other fatty substances, may reduce the unhealthy effects of other plain or fried oils. Quantity (5, 10, and 20% of total calories) and duration (28, 60, 90, 120, and 270 days) of ghee affect lipid profile and other parameters differently.