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High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration

Arthur Rocha-Gomes (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Juliana Dara Silva (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Thais Angélica Morais (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Amanda Rosa da Costa Ferreira (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Viviane Cristina Costa (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Amanda Escobar Teixeira (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Mayara Rodrigues Lessa (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Alexandre Alves da Silva (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Nísia Andrade Villela Dessimoni-Pinto (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)
Tania Regina Riul (Department of Nutrition, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 28 September 2020

Issue publication date: 9 July 2021

164

Abstract

Purpose

The purpose of this study is to evaluate the nutritional effects in Wistar rats of supplementation with stand-alone saturated fatty acid (SFA) or monounsaturated fatty acid (MUFA), the replacement of SFA by MUFA and the combination of both (SFA + MUFA) over a long period of time (13 weeks).

Design/methodology/approach

In total, 30 Wistar rats were used and randomly assigned to receive (n = 6): control – lab chow; lard (L20%) – lab chow with added lard (20%); olive oil (O20%) – lab chow with added olive oil (20%); lard replacement with olive oil (L20% –O20%) – during six weeks lab chow with added lard (20%) replaced by lab chow with added olive oil (20%) given during the past seven weeks of the trial; lard combination with olive oil (L10% + O10%) – lab chow with added lard (10%) and olive oil (10%). Food and caloric intake, weight gain, food and energy efficiency, body mass index, bone mineral composition and blood biochemistry were evaluated.

Findings

All diets with added fatty acids showed higher energy intake (p < 0.001), weight gain (p = 0.01), accumulation of adipose tissue (p = 0.02) and food and energy efficiency (p = 0.01) compared to the control group. All groups exhibited higher levels of blood triglycerides compared to the control group (p = 0.02). In addition, the L10% + O10% group developed hyperglycemia (p < 0.001); the L group showed higher amounts of non- high density lipoprotein (HDL-c) (p = 0.04); and the L20%−O20% group exhibited high levels of the triglyceride/HDL-c ratio (p = 0.04) in relation to the control.

Originality/value

These results indicate that regardless of the fatty acid type, consumption in large quantities of fatty acids for long periods of time can cause obesity and dyslipidemia.

Keywords

Acknowledgements

Authors are grateful for the financial support provided by CAPES (Financial code 001).

Citation

Rocha-Gomes, A., Silva, J.D., Morais, T.A., da Costa Ferreira, A.R., Costa, V.C., Teixeira, A.E., Lessa, M.R., Silva, A.A.d., Dessimoni-Pinto, N.A.V. and Riul, T.R. (2021), "High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration", Nutrition & Food Science, Vol. 51 No. 5, pp. 781-791. https://doi.org/10.1108/NFS-07-2020-0282

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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