The effects of polyunsaturated:saturated fatty acids ratios and peroxidisability index values of dietary fats on serum lipid profiles and hepatic enzyme activities in rats

Abstract

Raising the dietary PUFA:saturated fatty acids (SFA) ratio has been recommended for the prevention of CVD. However, a high PUFA:SFA (P:S) ratio diet enhances oxidative stress because PUFA are highly susceptible to lipid peroxidation. Thus, we focused on the role of the dietary P:S ratio and peroxidisability index (PI) value on serum and liver tissue and investigated the effects of dietary P:S ratios (0·4, 1·0, and 4·8) with a fixed PI value (81) on serum lipid parameters and hepatic enzyme activities (experiment 1). To elucidate whether those phenomena were unique to the P:S ratio, we examined the effects of dietary PI values (36, 81, 126, and 217) with a constant P:S ratio (1·0) (experiment 2). Female Sprague-Dawley rats weighing 240 -280 g were fed experimental diets for 4 weeks. When dietary PI value was maintained at 81, serum HDL-cholesterol (HDL-C) increased with increasing dietary P:S ratio. When the P:S ratio was fixed at 1·0, HDL-C was the lowest with mid-low PI (MLPI) (PI value of 81). In both experiments, serum LDL-cholesterol:HDL-C ratio kept in the range of 0-2. The hepatic superoxide dismutase, catalase, and glutathione peroxidase (GSH-Px) activities and thiobarbituric acid reactive substance (TBARS) concentrations were the highest in the lowest dietary P:S ratio group (experiment 1). GSH-Px, glutathione-S-transferase, and TBARS were the lowest in rats fed the MLPI diet (experiment 2). In conclusion, these results indicate that a P:S ratio of 1·0 -1·5 and a PI value of 80-90 in the diet are within a favourable range to reduce the risk of CVD.

Lard‐based fats healthier than lard: Enzymatic synthesis, physicochemical properties and applications

“…This brought the ratios of unsaturated to saturated fatty acids to the range of 1.47-2.84 [3]. According to Kang et al [4], such ratios are favorable for cardiovascular disease risk reduction. Consistent with increment in degree of unsaturation, these enzymatically interesterified fats demonstrated significant (P a 0.05) reduction in SFC.…”

Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

“…The recommended ratio is between 1 and 1.5 (KANG et al, 2004;, and values up to 4.8 are acceptable to assist in the treatment of some diseases (KANG et al, 2005). Furthermore, a n-6/n-3 ratio of 4:1 or less is recommended as ideal for consumption (BARCELÓ-COBLIJN et al, 2003).…”

Diets with Beef Tallow Prevent Acute Acetaminophen Hepatotoxicity Compared to Diets with Soybean Oil in a Rat Model

“…Although it is sometimes controversial regarding the relationship between dietary fats and lipid profiles such as total cholesterol, triacylglyceride (TG), low-density lipoprotein (LDL), and highdensity lipoprotein (HDL), [23][24][25] PUFA-rich diets generally provide better lipid profiles than SFArich diets and have beneficial effects on risk factors for atherosclerosis and cardiovascular disease. 26,27) However, in our study, since we focused on SFA protection and PUFA deterioration in drug-induced toxicity model by dietary fats we avoided to repeat the measurement of general lipid profiles.…”