Differential effect of four-week feeding of different dietary fats on the accumulation of fat and the cholesterol and triglyceride contents in the different fat depots

Min Liu, David Q.H. Wang, Dennis D. Black, Patrick Tso

Research output: Contribution to journalArticlepeer-review

Abstract

The aim of the present study was to determine the effects of feeding of a high-fat diet containing different types of lipids for four weeks on the cholesterol and triglyceride contents of different fat depots and on body temperature in rats. Four groups of adult rats were fed 10% fat, containing either beef tallow, safflower oil, or fish oil, respectively, as well as a normal rodent diet with 4% fat, for four weeks. The rats on normal rodent diet consumed significantly more food and water than the rats in the other three groups. Rectal temperature increased only after four-week feeding with safflower oil fat. Increased fat deposition and adipocyte size were observed in rats fed safflower oil and beef tallow. In all fat pads of safflower oil-fed rats, cholesterol content was significantly higher than the other three groups. Feeding of beef tallow increased triglyceride depot without increasing cholesterol content. The rats fed fish oil had significantly less triglyceride and cholesterol deposition in adipose tissues than the rats fed safflower oil or beef tallow. These results clearly demonstrated the differences in fat deposition, adipocyte size and number, triglyceride and cholesterol accumulation in fat cells are dependent on the dietary lipid composition.

Original languageEnglish (US)
Article number3241
Pages (from-to)1-12
Number of pages12
JournalNutrients
Volume12
Issue number11
DOIs
StatePublished - Nov 2020

Keywords

  • Cholesterol
  • Dietary lipid composition
  • High-fat diet
  • Triglyceride

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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