Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animal Model
2.2. Animal Diets
2.3. Plasma Lipid Analysis
2.4. Plasma Antioxidant Status
2.5. Aortic Examination
2.6. Statistical Analysis
3. Results
3.1. Animal Condition
3.2. Plasma Lipid Analysis
3.3. Plasma Antioxidant Status
3.4. Aortic Examination
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ingredients | g/kg Diet | |
---|---|---|
HPO/HCO | HPOC/HCOC | |
Casein | 250.0 | 250.0 |
Corn starch | 200.0 | 200.0 |
Dextrose | 192.5 | 192.5 |
Cellulose | 152.0 | 151.0 |
Mineral Mix | 40.0 | 40.0 |
Vitamin Mix | 10.0 | 10.0 |
Choline Bitartrate | 2.5 | 2.5 |
dl-Methionine | 3.0 | 3.0 |
Cholesterol | - | 1.0 |
Dietary Fat | 150.0 | 150.0 |
Sample | Polar Compound (%) | Polymer Compound (%) | Free Fatty Acids (%) | Induction Period (110 °C, h) |
---|---|---|---|---|
Unheated Palm Olein | 6.79 | 1.19 | 0.04 | ND |
Heated Palm Olein | 16.50 | 1.23 | 0.76 | 5.75 |
Unheated Corn Oil | 3.59 | 1.49 | 0.07 | ND |
Heated Corn Oil | 15.55 | 1.72 | 0.36 | 1.85 |
Sample | 12:0 | 14:0 | 16:0 | 18:0 | 18:1 | 18:2 | 18:3 |
---|---|---|---|---|---|---|---|
Unheated Palm Olein | 0.51 | 0.91 | 37.88 | 3.35 | 46.11 | 10.86 | 0.08 |
Heated Palm Olein | - | 0.75 | 41.06 | 3.11 | 45.76 | 8.97 | - |
Unheated Corn Oil | - | 0.04 | 7.05 | 2.76 | 31.41 | 61.19 | 0.11 |
Heated Corn Oil | - | - | 7.64 | 2.32 | 28.85 | 57.47 | - |
Sample | α-t (ppm) | α-t3 (ppm) | β-t (ppm) | γ-t (ppm) | γ-t3 (ppm) | δ-t (ppm) | δ-t3 (ppm) | Total (ppm) |
---|---|---|---|---|---|---|---|---|
Unheated Palm Olein | 200.86 | 204.72 | 12.19 | 18.54 | 329.10 | 0.76 | 126.46 | 892.63 |
Heated Palm Olein | 23.20 | 15.22 | 9.43 | 12.23 | 30.43 | 0.47 | 39.70 | 139.68 |
Unheated Corn Oil | 309.60 | 0.00 | 21.29 | 98.06 | 13.45 | 9.95 | 0.00 | 452.35 |
Heated Corn Oil | 95.56 | 0.00 | 18.31 | 69.03 | 10.81 | 9.71 | 0.00 | 204.42 |
Dietary Groups | HPO n = 5 | HCO n = 5 | HPOC n = 5 | HCOC n = 5 |
---|---|---|---|---|
Initial body weight (g) | 2054.81 ± 270.70 | 2000.28 ± 257.98 | 2071.52 ± 296.20 | 2079.78 ± 260.42 |
Final body weight (g) | 2157.20 ± 291.71 a,b,c | 1681.50 ± 323.02 a,d | 2045.26 ± 238.78 b,d,e | 1906.98 ± 150.64 c,e |
Final weight change (g) | 90.27 ± 99.82 a,b,c | −323.14 ± 34.66 a,d | −37.10 ± 86.92 b,d,e | −275.37 ± 138.92 c,e |
Liver weight (g) | 40.66 ± 8.59 a,b | 30.72 ± 3.42 a,c | 44.02 ± 4.82 c,d | 31.35 ± 5.15 b,d |
Heart weight (g) | 4.10 ± 0.78 | 3.24 ± 0.45 | 3.87 ± 0.52 | 3.35 ± 0.55 |
ALT (IU/L) | 58.14 ± 48.56 | 48.99 ± 24.71 | 37.78 ± 14.62 | 38.49 ± 28.22 |
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Idris, C.A.C.; Sundram, K.; Razis, A.F.A. Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis. Nutrients 2018, 10, 1527. https://doi.org/10.3390/nu10101527
Idris CAC, Sundram K, Razis AFA. Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis. Nutrients. 2018; 10(10):1527. https://doi.org/10.3390/nu10101527
Chicago/Turabian StyleIdris, Che Anishas Che, Kalyana Sundram, and Ahmad Faizal Abdull Razis. 2018. "Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis" Nutrients 10, no. 10: 1527. https://doi.org/10.3390/nu10101527