Premium
BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOW
Author(s) -
KIES CONSTANCE,
LIN LISHINE,
FOX HAZEL M.,
KORSLUND MARY
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02362.x
Subject(s) - linoleic acid , oleic acid , tallow , calorie , food science , meal , fatty acid , chemistry , animal fat , corn oil , vegetable oil , zoology , biology , biochemistry , endocrinology
The influence of type of dietary fat in low fat diets fed to adolescent boys on fatty acid patterns of selected blood serum lipid fractions was investigated in 2 studies. In pre‐study investigations over a 2‐yr period, fat intakes of subjects were studied while subjects consumed self‐selected diets. Calculations were based on 3‐day dietary diaries at monthly intervals kept by the subjects. Mean energy intake from fat was estimated to be 38% and mean intake of linoleic fatty acid was estimated to be 8.4g per day. Study 1: During the first 5 days of the 23‐day study, all subjects received diets containing a 45/55% blend of safflower oil and beef tallow to provide 20% of the total calorie intake. During the remaining 18 days, 5 subjects received safflower oil and 4 subjects received beef tallow as the primary source of dietary fat (20% of the total calories). Study 2: During the 20‐day study, 4 subjects received butter oil and 4 subjects received corn oil as the primary source of dietary fat (10% of the total calories). In study 2 oil in corn meal supplied an additional 3.8% of the total calories. In both studies fasting blood samples were drawn from subjects before the start and at the conclusion of each. Lipids were extracted from blood serum, fractionated by column chromatography, and esterfied. Fatty acid patterns of each lipid fraction were determined by gas chromatography. Palmitoleic acid, oleic acid and linoleic acid showed statistically significant differences in blood serum lipids of subjects fed safflower oil and beef tallow. In the butter oil/corn oil comparison, statistically significant differences in blood serum lipid fraction levels of oleic acid and linoleic acid were found. Safflower oil and corn oil showed linoleic acid elevating effects while beef tallow and butter oil had a depressing effect.