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The influence of dietary medium chain triglycerides on rat mammary tumor development
Author(s) -
Cohen L. A.,
Thompson D. O.
Publication year - 1987
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/bf02537278
Subject(s) - corn oil , clinical chemistry , mammary tumor , lipidology , chemistry , linoleic acid , food science , metabolite , fatty acid , canola , soybean oil , composition (language) , endocrinology , arachidonic acid , biochemistry , medicine , biology , cancer , linguistics , philosophy , breast cancer , enzyme
The N‐nitrosomethylurea rat mammary tumor model was used to compare the tumor‐promoting effects of a highfat (HF) diet containing a 3:1 mixture of medium chain triglycerides (MCT) and corn oil with that of a HF and a low‐fat (LF) corn oil diet. The serum and tumor lipid content and fatty acid (FA) composition were also determined in the three dietary groups. It was found that the MCT‐containing diet failed to promote tumor development compared with the HF corn oil group. Tumor incidence in the HF‐MCT group was similar to that of the LF corn oil group (5% fat, w/w), but significantly decreased compared to the HF corn oil group. Total serum cholesterol levels were significantly depressed in the HF corn oil group compared to the HF‐MCT and LF corn oil groups. Analysis of serum and tumor FA profiles indicated that the HF corn oil group exhibited approximately twice the amount of linoleic acid (LA) as the other two treatment groups. Differences among the three groups in the major FA metabolite of LA, arachidonic acid, were minimal. These results are consistent with the hypothesis that tumor promotion by dietary fat is more a function of the type than the amount of fat ingested. In addition, they indicate that MCT, due at least in part to their unique structural and physiological properties, exert markedly different effects on mammary tumor development than conventional long chain unsaturated fatty acids.