Title:Effect of Diets with Different Lipid’s Sources On Serum and Brain Fatty Acids Profile: Experimental Model
Volume: 20
Issue: 4
Author(s): Nora H. Slobodianik, Paula D. Perris, María Cecilia Mambrin, Inés Fernandez and María Susana Feliu*
Affiliation:
- Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires,Argentina
Keywords:
Nutrition, fatty acids, lipids, diets, rats, brain.
Abstract: Background: The importance of diet in health is widely accepted and recognized. Diet lipid
profile is important to prevent chronic diseases and improve the quality of an individual’s life.
Objective: The objective of this report is to analyze the effect of different sources of dietary lipids with
standard and high concentration on growing rats.
Methods: Experimental diets contained 15 or 42% kcal of fat, provided by butter (B), olive oil (O),
high oleic sunflower oil (HO), and sunflower oil (S). Control diet (C) was normocaloric with 15% kcal
of fat provided by soy oil. All diets were complete in the other nutrients according to AIN 1993 and
were administered for 40 days.
Results: Daily intake was similar in all groups. The administration of these diets provoked changes in
serum fatty acid profile in response to the different sources of dietary lipids used; no changes were
observed in the brain´s fatty acids.
Conclusion: These results would suggest that the organism tries first to supply the brain´s fatty acid
needs at the expense of its modification in serum.