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:: Volume 16, Issue 4 (Scientific Journal of Kurdistan University of Medical Sciences 2012) ::
SJKU 2012, 16(4): 9-25 Back to browse issues page
Different effects of dietary fats on serum fatty acid composition and lipid profile in rat
Asgar Barkhordari 1, Haydar Tavilani Dr2, Iraj Khodadadi Dr 3
1- Hamedan University of Medical Sciences
2- Associate Professor Hamedan University of Medical Sciences
3- Assistant Professor Hamedan University of Medical Sciences , khodadadi@umsha.ac.ir
Abstract:  
ABSTRACT Background and Aim: The correlation between dietary fat and coronary heart disease (CHD) has been clearly established. This study was designed to investigate the effects of different dietary oils on serum fatty acid composition and lipid profile in rats. Material and Methods: In this experimental study, 40 male rats were assigned to 5 groups and received standard chow diet for 3 weeks. At the end of the 3rd week, blood samples were obtained from four rats in every group. The remaining rats received standard chow diet or experimental diet (chow diet supplemented with yogurt butter, olive oil, soybean oil, or flaxseed oil for another 4 weeks. Serum fatty acid composition was analyzed by gas chromatography whereas serum lipids were determined by use of enzyme kits. Results: Total saturated, monounsaturated, and n-6 and n-3 polyunsaturated fatty acids (PUFA) were significantly higher in the rats which received yogurt butter, olive, soybean, and flaxseed oils, respectively. In addition, consumption of olive, soybean, and flaxseed oil markedly increased total unsaturated fatty acids. There was a significant increase in total PUFA after consumption of soybean or flaxseed oils in comparison to yogurt butter. A marked reduction was observed in n 6:n 3 PUFA ratio in the rats that consumed flaxseed oil. Serum triglycerides significantly decreased after consumption of olive, soybean, and flaxseed oils, whereas no change was observed in the total cholesterol. Olive oil and yogurt butter consumption led to increased HDL-C, but a noticeable decrease occurred in LDL-C in the rats of all test groups. Conclusion: Different dietary oils differentially affect serum fatty acid composition and serum lipid profiles. Key words: Cardiovascular Diseases, Dietary Fats, Fatty Acid, Gas Chromatography Received: Apr 21, 2011 Accepted: Nov 1, 2011 Conflict of interest: Nill
Keywords: Cardiovascular Diseases, Dietary Fats, Fatty Acid, Gas Chromatography
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Type of Study: Research | Subject: General
Received: 2011/12/3
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Volume 16, Issue 4 (Scientific Journal of Kurdistan University of Medical Sciences 2012) Back to browse issues page
مجله علمی دانشگاه علوم پزشکی کردستان Scientific Journal of Kurdistan University of Medical Sciences
مجله علمی دانشگاه علوم پزشکی کردستان Scientific Journal of Kurdistan University of Medical Sciences
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