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Increased plasma triglyceride secretion in EFA‐deficient rats fed diets with or without saturated fat
Author(s) -
Williams M. A.,
Tinoco J.,
Hincenbergs I.,
Thomas B.
Publication year - 1989
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02535155
Subject(s) - triglyceride , lipidology , coconut oil , corn oil , clinical chemistry , endocrinology , medicine , fatty acid , saturated fat , chemistry , unsaturated fat , saturated fatty acid , essential fatty acid , cottonseed oil , cholesteryl ester , cottonseed , biology , lipoprotein , food science , cholesterol , biochemistry , polyunsaturated fatty acid
Metabolic responses to essential fatty acid‐deficiency in rats include an increased rate of triglyceride secretion into the plasma, a large reduction in the HDL 1 plasma lipoprotein concentration, and increased concentrations of liver triacylglycerols and cholesteryl esters. Because of differences in the types of EFA‐deficient diets used, it is not clear whether these responses were solely due to the absence of EFA from the diet or whether saturated fat, or differences in acyl group chain length in this fat, might be responsible. Therefore, we fed rats diets differing only in amounts and kinds of fat, and measured triacylglycerol secretion rates and liver concentrations of triacylglycerols and cholesteryl esters, for comparison with our earlier measurements of plasma high density lipoprotein subpopulations in rats fed exactly the same diets. The purified diets contained either no fat, 5% by weight hydrogenated coconut oil, 5% hydrogenated cottonseed oil, or each of these three diets supplemented with 1% safflower oil, or 5% corn oil. We also fed some rats a nonpurified stock diet for comparison with literature reports. The present results indicate that the metabolic responses to essential fatty acid deficiency described above are definitely due to essential fatty acid‐deficiency and not to the presence or chain length of acyl groups in saturated fat in the diet.