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Nutrients 2015, 7(11), 9475-9491; doi:10.3390/nu7115480

Fat Quality Influences the Obesogenic Effect of High Fat Diets

1
Department of Biology, Federico II University, Via Cinthia, 80138 Naples, Italy
2
Department of Chemical Sciences, Federico II University, Via Cinthia, 80138 Naples, Italy
3
Inter-University Consortium SannioTech, Piazza San G. Moscati, 82030 Apollosa (BN), Italy
*
Author to whom correspondence should be addressed.
Received: 22 September 2015 / Revised: 2 November 2015 / Accepted: 6 November 2015 / Published: 16 November 2015
(This article belongs to the Special Issue Fatty Acids in Obesity and Type 2 Diabetes)
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Abstract

High fat and/or carbohydrate intake are associated with an elevated risk for obesity and chronic diseases such as diabetes and cardiovascular diseases. The harmful effects of a high fat diet could be different, depending on dietary fat quality. In fact, high fat diets rich in unsaturated fatty acids are considered less deleterious for human health than those rich in saturated fat. In our previous studies, we have shown that rats fed a high fat diet developed obesity and exhibited a decrease in oxidative capacity and an increase in oxidative stress in liver mitochondria. To investigate whether polyunsaturated fats could attenuate the above deleterious effects of high fat diets, energy balance and body composition were assessed after two weeks in rats fed isocaloric amounts of a high-fat diet (58.2% by energy) rich either in lard or safflower/linseed oil. Hepatic functionality, plasma parameters, and oxidative status were also measured. The results show that feeding on safflower/linseed oil diet attenuates the obesogenic effect of high fat diets and ameliorates the blood lipid profile. Conversely, hepatic steatosis and mitochondrial oxidative stress appear to be negatively affected by a diet rich in unsaturated fatty acids. View Full-Text
Keywords: high fat diet; unsaturated fatty acids; hepatic steatosis; lipid peroxidation high fat diet; unsaturated fatty acids; hepatic steatosis; lipid peroxidation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Crescenzo, R.; Bianco, F.; Mazzoli, A.; Giacco, A.; Cancelliere, R.; di Fabio, G.; Zarrelli, A.; Liverini, G.; Iossa, S. Fat Quality Influences the Obesogenic Effect of High Fat Diets. Nutrients 2015, 7, 9475-9491.

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