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Background: Currently, several studies have shown that consuming plant foods high in monounsaturated fatty acids (MUFA) and antioxidants is associated with lower risk for cardiovascular disease (CVD). In this perspective, Caryocar brasiliense (pequi) oil has a potential, since MUFA represent approximately 60% of its fatty acid content, and it is high in several antioxidant carotenoids. Objective: To evaluate the effects of a partial replacement of lard (high in saturated fatty acid SFA) by pequi oil (high in MUFA and carotenoids), in a Western diet model, on cardiovascular risk factors and ex vivo cardiac function of rats. Methods: Animals were assigned into three groups (n = 12): CTRL AIN93G control diet; HFS – high in SFA (lard) and sucrose diet and HFS-PO – HFS diet with 27% of lard replaced by pequi oil. At the end, feces, retroperitoneal and epididymal fat pads, blood and livers were harvested for cardiovascular risk factor assays (systolic blood pressure; heart rate; Lee index; Adiposity index; plasma, hepatic and fecal lipids; plasma glucose). Hearts were used for the ex vivo cardiac function. Results: Body weight and Lee index from HFS-PO and HFS animals were equally higher than CTRL (p<0.05). Otherwise, HFS-PO diet reduced Adiposity index compared to HFS (p<0.05), which was reinforced by a smaller epididymal adipocyte diameter (p<0.05) for this group. There was less hepatic triglyceride accumulation for HFS-PO and this diet, improved the ex vivo heart contractility and relaxation indexes compared to HFS. There were no differences among other risk factors evaluated, being all equally worsened by HFS and HFSPO compared to CTRL. Conclusions: The partial replacement of lard by pequi oil in a western diet reduced visceral adiposity, hepatic triglyceride deposition and ameliorated cardiac function of rats. Although it did not influence other markers, this can contribute for slowing up cardiovascular disturbances associated to the western diet pattern.

The Partial Replacement of Lard by Caryocar brasiliense Oil in a Western Diet improves Cardiovascular Risk Factors in Rats