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Dietary saturated fat level alters the competition between alpha-linolenic and linoleic acid.
Lipids. 1989 Apr; 24(4):334-9.L

Abstract

Male weanling rats were fed semi-synthetic diets high in saturated fat (beef tallow) vs high in linoleic acid (safflower oil) with or without high levels of alpha-linolenic acid (linseed oil) for a period of 28 days. The effect of feeding these diets on cholesterol content and fatty acid composition of serum and liver lipids was examined. Feeding linseed oil with beef tallow or safflower oil had no significant effect on serum levels of cholesterol. Serum cholesterol concentration was higher in animals fed the safflower oil diet than in animals fed the beef tallow diet without linseed oil. Feeding linseed oil lowered the cholesterol content in liver tissue for all dietary treatments tested. Consumption of linseed oil reduced the arachidonic acid content with concomitant increase in linoleic acid in serum and liver lipid fractions only when fed in combination with beef tallow, but not when fed with safflower oil. Similarly, omega 3 fatty acids (18:3 omega 3, 20:5 omega 3, 22:5 omega 3, 22:6 omega 3) replaced omega 6 fatty acids (20:4 omega 6, 22:4 omega 6, 22:5 omega 6) in serum and liver lipid fractions to a greater extent when linseed oil was fed with beef tallow than with safflower oil. The results suggest that the dietary ratio of linoleic acid to saturated fatty acids or of 18:3 omega 3 to 18:2 omega 6 may be important to determine the cholesterol and arachidonic acid lowering effect of dietary alpha-linolenic acid.

Authors+Show Affiliations

Department of Foods and Nutrition, University of Alberta, Edmonton, Canada.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

2569150

Citation

Garg, M L., et al. "Dietary Saturated Fat Level Alters the Competition Between Alpha-linolenic and Linoleic Acid." Lipids, vol. 24, no. 4, 1989, pp. 334-9.
Garg ML, Wierzbicki AA, Thomson AB, et al. Dietary saturated fat level alters the competition between alpha-linolenic and linoleic acid. Lipids. 1989;24(4):334-9.
Garg, M. L., Wierzbicki, A. A., Thomson, A. B., & Clandinin, M. T. (1989). Dietary saturated fat level alters the competition between alpha-linolenic and linoleic acid. Lipids, 24(4), 334-9.
Garg ML, et al. Dietary Saturated Fat Level Alters the Competition Between Alpha-linolenic and Linoleic Acid. Lipids. 1989;24(4):334-9. PubMed PMID: 2569150.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary saturated fat level alters the competition between alpha-linolenic and linoleic acid. AU - Garg,M L, AU - Wierzbicki,A A, AU - Thomson,A B, AU - Clandinin,M T, PY - 1989/4/1/pubmed PY - 1989/4/1/medline PY - 1989/4/1/entrez SP - 334 EP - 9 JF - Lipids JO - Lipids VL - 24 IS - 4 N2 - Male weanling rats were fed semi-synthetic diets high in saturated fat (beef tallow) vs high in linoleic acid (safflower oil) with or without high levels of alpha-linolenic acid (linseed oil) for a period of 28 days. The effect of feeding these diets on cholesterol content and fatty acid composition of serum and liver lipids was examined. Feeding linseed oil with beef tallow or safflower oil had no significant effect on serum levels of cholesterol. Serum cholesterol concentration was higher in animals fed the safflower oil diet than in animals fed the beef tallow diet without linseed oil. Feeding linseed oil lowered the cholesterol content in liver tissue for all dietary treatments tested. Consumption of linseed oil reduced the arachidonic acid content with concomitant increase in linoleic acid in serum and liver lipid fractions only when fed in combination with beef tallow, but not when fed with safflower oil. Similarly, omega 3 fatty acids (18:3 omega 3, 20:5 omega 3, 22:5 omega 3, 22:6 omega 3) replaced omega 6 fatty acids (20:4 omega 6, 22:4 omega 6, 22:5 omega 6) in serum and liver lipid fractions to a greater extent when linseed oil was fed with beef tallow than with safflower oil. The results suggest that the dietary ratio of linoleic acid to saturated fatty acids or of 18:3 omega 3 to 18:2 omega 6 may be important to determine the cholesterol and arachidonic acid lowering effect of dietary alpha-linolenic acid. SN - 0024-4201 UR - https://www.unboundmedicine.com/medline/citation/2569150/Dietary_saturated_fat_level_alters_the_competition_between_alpha_linolenic_and_linoleic_acid_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0024-4201&date=1989&volume=24&issue=4&spage=334 DB - PRIME DP - Unbound Medicine ER -