Effect of dietary fats on blood cholesterol and lipid and the development of atherosclerosis in rabbits

초록

The objective of this study was to determine the effects of dietary fat on the development of atherosclerosis and changes in blood lipids in rabbits. Forty New Zealand White rabbits were divided into 5 groups and fed commercial rabbit chow with 0% oil (control), 2% com oil, 2% fish oil, 2% oxidized oil, or 2% heated com oil. Cholesterol (CHO, 1.5-g/kg diet) was added to all the experimental diets. The rabbits in the control and oxidized oil groups developed the highest scores for atherosclerotic lesions but those fed fish oil, corn oil, and the heated com oil groups had the lowest lesion scores. Plasma triacylglycerol, total CHO, and low-density lipoprotein and high-density lipoprotein CHO levels (P <.05) in rabbits followed the trend of higher levels consistent with scores for atherosclerotic lesions. Plasma total CHO level was one factor closely related to the development of atherogenic lesions in the rabbit. Dietary CHO and oxidation status of dietary lipids significantly impacted lipid metabolism and the development of atherosclerosis in rabbits. Oxidized dietary oil accelerated the progress of atherosclerotic lesions, but polymerization of oils by heating lowered plasma CHO level and the development of atherogenic lesions in rabbits. Heating of oil appeared to reduce the absorption of CHO in the rabbit.

키워드