Premium
A Comparison of Effects of Lard and Hydrogenated Vegetable Shortening on the Development of High‐Fat Diet‐Induced Obesity in Rats
Author(s) -
Kubant Ruslan,
Poon Abraham N,
SanchezHernandez Diana,
Domenichiello Anthony F,
Huot Pedro SP,
Pannia Emanuela,
Cho Clara E,
Hunschede Sascha,
Bazinet Richard P,
Anderson G. Harvey
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.915.15
Subject(s) - obesity , adipose tissue , weight gain , calorie , fatty acid , food science , chemistry , composition (language) , endocrinology , medicine , body weight , biochemistry , linguistics , philosophy
Background Obesity is associated with increased consumption and preference for dietary fat. Experimental models of fat‐induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons of these commonly used fat sources, or the influence of their fatty acid composition on the development of diet‐induced obesity. Objective To compare the effects of lard and hydrogenated vegetable shortening diets, which differ in their fatty acid composition, on weight gain and the development of obesity and insulin resistance in rats. Methods and Design Male Wistar rats were fed ad libitum for 14 weeks high‐fat diets containing either: 1) high vegetable fat (HVF, 60 kcal% from vegetable shortening), 2) high lard fat (HLF, 60 kcal% from lard) or regular fat (control, 16 kcal% from vegetable shortening). Body weight, food intake, adipose tissue mass, serum glucose, insulin and fatty acid composition of diets were measured. Results Rats fed either of the two high fat diets had higher energy intake, weight gain and fat accretion than rats fed the regular fat diet. However, rats fed the HLF diet consumed more calories and gained more weight and body fat with greater increases of 32% in total (158.5±8.2 vs 120.2±6.6 g, P <0.05), 30% in visceral (104.4±5.2 vs 80.3±4.2 g, P <0.05) and 36% in subcutaneous fat mass (54.1±3.6 vs 39.9±3.1 g, P <0.05), compared to rats fed the HVF diet. Higher visceral adiposity was positively correlated with serum insulin ( r 2 =0.376, P <0.05) and HOMA‐IR ( r 2 =0.391, P <0.05). Conclusion We conclude that lard based high‐fat diets accentuate the increase in weight gain and the development of obesity and insulin resistance more than vegetable shortening diets. These results further point to the importance of describing fatty acid composition and type of fat used in determining outcomes of consuming high‐fat diets. Support or Funding Information Canadian Institute of Health Research, Institute of Nutrition, Metabolism and Diabetes (CIHR‐INMD), Reference MOP‐130286.