Effects of dietary fats on prostanoid production and aortic and plasma fatty acid composition in rats |
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Authors: | M S Steel J M Naughton G W Hopkins A J Sinclair K O'Dea |
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Affiliation: | (1) Department of Medicine, Royal Melboume Hospital, University of Melbourne, 3050 Parkville, Victoria;(2) Department of Applied Biology, RMIT, 3001, Victoria;(3) Department of Human Nutrition, Deakin University, 3217 Geelong, Victoria, Australia |
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Abstract: | Male Sprague-Dawley rats were fed diets with 10%, 30%, or 50% of energy derived from fat for two weeks. The fats used were
beef tallow, olive oil, peanut oil and butter. Aortic prostacyclin (PGI2) production, platelet aggregation and thromboxane A2 (TXA2) production and plasma and aortic phospholipid (PL) content were measured. Butter- and beef tallow-feeding reduced aortic
PGI2 production and collagen-induced TXA2 production in a dosedependent manner as the level of fat in the diet increased. Neither olive oil nor peanut oil had any
effect on aortic PGI2 production or collagen-induced TXA2 production. Butter-feeding also resulted in a decrease in collageninduced platelet aggregation; however, none of the other
fats had any effect on collagen-induced platelet aggregation. The observed decreases in aortic PGI2 and collagen-induced TXA2 production were paralleled by similar decreases in aortic and plasma PL arachidonic acid content and an increase in eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA). Only the most saturated fats, butter and beef tallow, had significant inhibitory
effects on prostanoid production and platelet aggregation. |
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