Abstract
The amount of lipids in a diet and their source are determining factors of the lipid profile. The purpose of this study was to evaluate the addition of six types of different commercial vegetable oils (avocado, canola, high oleic safflower, soybean, grape seed and partially hydrogenated vegetable oil) to the diet of Wistar rats at two different concentrations (14.4% and 25.6% of energy intake from each added oil) and check rats' tolerance and lipid profile effect following consumption for 5 weeks. Rats fed with soybean and avocado oils had significantly lower LDL (29.27 ±8.85 and 26.51±10.85 mg/dL, respectively) and total cholesterol values (48.10±11.41 and 45.83±5.78 mg/dL, respectively) vs. treatment with hydrogenated oil (p<0.05) (49.19±27.62 and 70.27±31.24 mg/dL, respectively). Rats' consumption and growth was satisfactory with both concentrations of added oils. Partially hydrogenated oil had a hypercholesterolaemic effect on rats; in contrast, avocado oil and especially soybean oil offered the best results.
Highlights
Cardiovascular diseases (CVDs) are the leading cause of death worldwide [1,2], with a multifactorial etiology involving a combination of risk factors [3,4] such as dietary habits and dyslipidemia [5,6,7], among others
Regarding the daily food intake during stage 1, we note that despite no significant differences when comparing different treatments, there was a tendency to consume more of the original food, in an average of 19.6 ± 4 g / day
We noted a lower consumption of food with added grape seed oil (15.0 ± 1.6 g / day), a trend that continued in stage 2, during which more grape oil was added to food (25.6% of energy intake from added oil)
Summary
Cardiovascular diseases (CVDs) are the leading cause of death worldwide [1,2], with a multifactorial etiology involving a combination of risk factors [3,4] such as dietary habits and dyslipidemia [5,6,7], among others. The excessive consumption of foods high in cholesterol increases the risk of developing atherosclerosis and CVDs [10]. Trans fatty acids, produced during the partial hydrogenation process in oils, have been considered a risk factor for coronary heart disease and associated with increased LDL cholesterol, triglycerides and decreased HDL [11]. Human studies have revealed that the consumption of soybean oil lowers LDL levels and increases HDL levels, compared with hydrogenated soybean oil and/or palm oil. This result suggests that the effect is due to soybean oil’s high content of PUFAs [16,17]
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