Premium
EFFECT OF DIETARY FAT LEVEL ON UV‐B INDUCED SKIN TUMORS, AND ANTI‐TUMOR ACTION OF β‐CAROTENE
Author(s) -
MathewsRoth Micheline M.,
Krinsky Norman I.
Publication year - 1984
Publication title -
photochemistry and photobiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.818
H-Index - 131
eISSN - 1751-1097
pISSN - 0031-8655
DOI - 10.1111/j.1751-1097.1984.tb05358.x
Subject(s) - hairless , carotene , dietary fat , biology , endocrinology , medicine , physiology , food science , biochemistry
—Hairless mice (SKH‐hr strain) maintained on diets containing either 4.5 or 14.1% fat were exposed to UV‐B irradiation for a 16‐week period and tumor incidence was evaluated. The animals on the low fat diet developed tumors significantly more slowly and in smaller numbers than those on the high fat diet. In addition, a group of animals on a high fat diet (11.1%) were supplemented with β‐carotene in their food at a final level of 3%. At the end of the experiment there was no difference in the prevalence of tumors in the β‐carotene group, although these animals developed significantly fewer tumors per mouse than the control animals receiving 14.1% fat. These results would indicate that the fat level of the diet can decrease or eliminate the ability of β‐carotene to protect animals against UV‐B induced skin tumors.