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Universal Journal of Food and Nutrition Science 3(1): 10-18, 2015 DOI: 10.13189/ujfns.2015.030102
http://www.hrpub.org
Changes in Lipid Profile of Wistar Rats after Sustained Consumption of Different Types of Commercial Vegetable Oil: A Preliminary Study Karina de la Torre-Carbot1,* , Jorge L. Chávez-Servín1, Patricia Reyes1, Roberto A. Ferriz1, Elsa Gutiérrez2, Konigsmar Escobar1, Araceli Aguilera1, M. Aracely Anaya1, Teresa García-Gasca1, Olga P. García1, Jorge L. Rosado1 1
Facultad de Ciencias Naturales, Campus Juriquilla, Universidad Autónoma de Querétaro. Av. de las Ciencias S/N, Juriquilla, Querétaro, Qro. CP 76320, México 2 FES-Cuautitlán, Universidad Nacional Autónoma de México, Laboratorio de procesos de transformación y tecnologías emergentes en alimentos. Km 2.5 Carretera Cuautitlán–Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México, CP.54714, México
Copyright © 2015 Horizon Research Publishing. All rights reserved.
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
