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Abstract : Junk foods have become widely popular in recent years and It's a popular cooking practice to repeatedly heat vegetable oils at high degrees during cooking. This study aimed to evaluate the effect of consumption of repeated heated oils (RHOs) and advanced glycation end products (AGEs) on genetic and metabolic changes in male rats. Mixed vegetable oil (MVO) (sunflower and soybean) was heated at 180°C, then left to cool at room temperature to obtain once-heated time oil (1-THO). The heating and cooling process of oils were repeated five and ten times to obtain (5-THO) and (10-THO) respectively. High AGEs diet was created by autoclaving the diets at 125∘C. One hundred male albino rats (Sprague –Dawley strain) weighing (120±10g) were divided into two parts and ten groups as follow; part 1 include G1; healthy control, G2; rats fed on fresh MVO, G3, G4 and G5; rats fed on diets contain 1-THO, 5-THO and 10-THO respectively. While part 2 includes: G1; healthy control group, G1\, G2\, G3\, G4\ and G5\ ; rats fed on autoclaved diets. These diets contain fresh corn oil, fresh MVO, 1-THO, 5-THO, and 10-THO respectively. The present results revealed that RHOs and AGEs caused disturbances in liver functions, lipids profile, glucose hemostasis. In addition, their consumption distributes the equilibrium between oxidative stress and antioxidant status, as well as between inflammatory and anti-inflammatory status. Therefore, they cause changes in cell metabolic biomarker, thyroid gland function test, relative gene expression of p53 in liver and thyroid gland, and neurotransmitters function tests. These results were confirmed by liver and thyroid gland microscopic examination. It could be concluded that the worst effect was shown in rat group consumed heated diet containing ten-time heated oil.