Relation of types of dietary fat to cardiovascular damage in mice

Abstract

Nine edible oils or fats (hydrogenated coconut, cod liver, Wesson, linseed, olive, butter, lard, corn and cocoa-butter) were fed for 50-90 days to study the relation of saturation, chain length and essential fatty acid content to production of cardiovascularlesions. The specific oil or fat (selected for ranges in the above variables) was used as the dietary lipid in a high-fat (28%), low-protein (8%). hypolipotropic diet.

Endocardial Myxomatous Change in Harlan Sprague-Dawley Rats (Hsd:S-D) and CD-1 Mice: Its Microscopic Resemblance to Drug-Induced Valvulopathy in Humans

“…Feeding a thrombogenic diet with lard at 6%, 28%, and 40% in RF mice resulted in 30%, 36% and 65% incidence of atrial thrombosis, respectively (6). Mice fed with butter have been shown to have the highest frequency (92%) of atrial thrombosis (41). More recently, atrial thrombosis has been described in mice treated with doxorubicin (12,15).…”

Effects of diets rich in saturated fatty acids with or without added cholesterol on plasma lipids and lipoproteins

“…There is a possibility that the higher percentage of fat in the experimental diets, 20% in I and 16% in II, as compared to only 8% fat in control, was a factor in the development of the hyperlipemia in the experimental animals. However, this seems unlikely in view of evidence (12)(13)(14)(15) that the amount of dietary fat has much less effect than the type of fat on hyperlipemias produced in man and experimental animal. The experimental diets in the present study were abnormal in terms of both degree of saturation and average chain length of fatty acids, the diets being composed predominantly of saturated, medium chain length fatty acids (C12:0 and C14:0 ).…”

Dietary Fats and Arterial Thrombosis

“…Only when the experimental time was extended to 56 weeks was thrombosis incidence highest in the 40-percent fat group, whereas no appreciable difference was observed between the lowand medium-fat diets [21]. Using this thrombosis model, Wicks et al [129] tested nine different dietary oils and fats for their thrombogenic effect (hydro genated coconut oil, cod liver oil, Wesson oil, linseed oil, olive oil, lard, corn oil, butter and cocoa butter). Although these fats had different effects on the frequency of atrial thrombosis and ventricular myocardial necrosis and calcification, little correlation existed between the fatty acid composi tion of the fats and their activity in producing these lesions.…”