Effects of Dietary Trans Fatty Acids on Fat Accumulation and Metabolic Rate in Rat

Ochiai, Masaru; Fujii, Kazuma; Takeuchi, Hiroyuki; Matsuo, Tatsuhiro

doi:10.5650/jos.62.57

Cited by 10 publications

(6 citation statements)

References 30 publications

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“…In contrast, a study in rats showed that dietary TFAs fed ad libitum did not influence food intake or body fat accumulation. 37 Thus the role of TFAs in weight gain and body fat accumulation remains unclear.…”

Section: Discussionmentioning

confidence: 99%

A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats

et al. 2015

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Background:Obesity is associated with increased consumption and preference for dietary fat. Experimental models of fat-induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons of these commonly used fat sources, or the influence of their fatty acid composition, on the development of diet-induced obesity.Objective:To compare the effects of lard and hydrogenated vegetable-shortening diets, which differ in their fatty acid composition, on weight gain and the development of obesity and insulin resistance in rats.Methods and design:Male Wistar rats were fed ad libitum for 14 weeks high-fat diets containing either (1) high vegetable fat (HVF, 60 kcal% from vegetable shortening) or (2) high lard fat (HLF, 60 kcal% from lard). Rats fed normal-fat (NF, 16 kcal% from vegetable shortening) diet served as control. Body weight, food intake, adipose tissue mass, serum 25[OH]D3, glucose, insulin and fatty acid composition of diets were measured.Results:Rats fed either of the two high-fat diets had higher energy intake, weight gain and fat accretion than rats fed normal-fat diet. However, rats fed the HLF diet consumed more calories and gained more weight and body fat with greater increases of 32% in total (158.5±8.2 vs 120.2±6.6 g, P<0.05), 30% in visceral (104.4±5.2 vs 80.3±4.2 g, P<0.05) and 36% in subcutaneous fat mass (54.1±3.6 vs 39.9±3.1 g, P<0.05), compared with rats fed the HVF diet. Higher visceral adiposity was positively correlated with serum insulin (r=0.376, P<0.05) and homeostatic model assessment insulin resistance (r=0.391, P<0.05).Conclusion:We conclude that lard-based high-fat diets accentuate the increase in weight gain and the development of obesity and insulin resistance more than hydrogenated vegetable-shortening diets. These results further point to the importance of standardizing fatty acid composition and type of fat used in determining outcomes of consuming high-fat diets.

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Section: Discussionmentioning

confidence: 99%

A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats

et al. 2015

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“…Ochiai, Fujii, Takeuchi, and Matsuo () agreed that increased absorption of fat is the major dietary factor for blood lipid accumulation. However, there was no indication of blood lipid disorders in piglets fed the dietary treatments.…”

Section: Discussionmentioning

confidence: 98%

The effect of dietary high energy density and carbohydrate energy ratio on digestive enzymes activity, nutrient digestibility, amino acid utilization and intestinal morphology of weaned piglets

Adebowale

Shunshun

Yao

2019

Animal Physiology Nutrition

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This study evaluated the effect of high or low digestible energy ratio of carbohydrate in a high or normal dietary energy density on performance, amino acid utilization and intestinal functions of weaned piglets. A total of 32 healthy weaners (9.60 ± 0.13 kg) were allocated to two dietary energy densities (3,400 and 3,800 kcal/kg) and two digestible energy ratio of carbohydrate to fat (9:1 and 3:1) in a 2 × 2 factorial arrangement. There were eight piglets per treatment. The feed intake of piglets was significantly increased by dietary high carbohydrate ratio (9:1) (p < 0.01); however, this did not result in improved body weight gain (p > 0.05). The piglets fed high carbohydrate energy ratio had a reduced villus height/crypt depth (VH/CD) ratio in the duodenum (p < 0.05), and dietary high energy density further decreased the VH/CD ratio in the ileum (p < 0.01). In the duodenum, the lymphocyte count was increased by dietary high energy density (p < 0.05), while dietary energy density and carbohydrate energy ratio interacted to increase lymphocyte count in the ileum (p < 0.05). The serum cholesterol, triglyceride and low‐density lipoprotein were not significantly affected (p > 0.05), but dietary energy density interacted with dietary energy ratio to increase high‐density lipoprotein concentration (p < 0.05) in piglets fed reduced carbohydrate energy ratio. Dietary high energy density reduced energy digestibility (p < 0.05), whereas high carbohydrate energy ratio increased crude protein digestibility in the piglets (p < 0.05). The intestinal sucrase, lactase activities and serum concentrations of histidine, leucine, lysine, methionine, phenylalanine, alanine, glycine, tyrosine and citrulline were higher in the piglets fed dietary increased carbohydrate energy ratio. Oxidative stress markers and volatile fatty acids concentrations were altered by the dietary treatments. It was concluded that dietary high energy density could be detrimental to piglets intestinal functions and that increased carbohydrate energy ratio could affect amino acid utilization and body weight gain in weaner pigs.

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“…It inferred that preparation process of oleogel and its margarine had not caused FA damage of CO obviously. People would less like to eat margarine and other fatty food because TFA damage in human health had been advertised to people gradually 35,36) . Therefore, TFA content had become an evaluation index for margarine quality necessarily.…”

Section: Fatty Acid and Trans Fatty Acidmentioning

confidence: 99%

Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel

Wang

Yang

et al. 2021

J. Oleo Sci.

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jjocs greatly to fat intake in the diet due to their formulation of not less than 80％ (W/W) fat 7) . Margarine is produced to substitute the butter originally because the production cost of butter is very expensive in milk products. However, heart disease risk could have a significant reduction when vegetable oil-margarines replaced butter 8−10) . Then, margarine began to be popular with human beings. Lipid source of butter and margarines is animal lipid and the interesterified fat blends respectively. They all still contain high saturated fatty acid (SFA) or abundant trans-fatty acid (TFA) 11). However, TFA and SFA have been recognized as an important induction of cardiovascular disease, strokes and heart attacks 12,13) . Then, oleogel utilization in margarines is consistent with the healthy trend of food industry. The numerous researches proved that the textural, physical, thermal and sensory properties of oleogel was comparable to that of commercial butters, such as virgin olive oil-based organogels with 3％ sunflower wax (SW) /7％ beeswax (BW) 14), hazelnut oil-based oleogels prepared with 5％ SW/BW 15) and gelatin-oil emulsion gel formulated from rice bran oil (RBO) 16) .However, some ingredients in food formulation may have implications in the physical, thermal and sensory charac-Abstract: Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1℃ in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% "definitely buy" and 25% "try once-then decide".

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Effects of Dietary Trans Fatty Acids on Fat Accumulation and Metabolic Rate in Rat

Cited by 10 publications

References 30 publications

A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats

A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats

The effect of dietary high energy density and carbohydrate energy ratio on digestive enzymes activity, nutrient digestibility, amino acid utilization and intestinal morphology of weaned piglets

Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel

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