Abstract
Interscapular brown adipose tissue (BAT) weighed more in rats given access to a solution of sucrose in addition to a nutritionally complete basal diet than in rats eating only a basal diet. This incremental effect of drinking sucrose solution occurs across a variety of dietary conditions. In the first experiment, rats were fed diets containing either 9%, 18%, 27% or 36% casein. Rats given access to a sucrose solution had significantly larger brown fat pads than controls when the diets contained 9 or 18% casein, but not when diets contained either 27% or 36% casein. The second experiment examined the weight of brown adipose tissue as a function of the type of protein and the percentage of fat in the diet. Animals given a sucrose solution had significantly more BAT than animals not given sucrose. Neither the type of protein (casein or soy protein) nor the percentage of fat (14.5% or 36.4%) in the diet influenced the weight of BAT. Animals given access to either a sucrose solution or a glucose solution had significantly heavier BAT than animals given access to a fructose solution, granulated sucrose or water.
Published Version
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