TITLE:
Effect of a Diet Rich in Interesterified, Non-Interesterified and Trans Fats on Biochemical Parameters and Oxidative Status of Balb-c Mice
AUTHORS:
Elinete Eliete de Lima, Luiza S. E. P. W. Castro, Valdelúcia Maria A. de S. Grinevicius, Josiane Hilbig, Nádia S. R. S. Mota, Rodrigo C. Zeferino, Roberta C. da Silva, Iván Jachmanián, Edson Luiz da Silva, Rozangela C. Pedrosa, Jane Mara Block
KEYWORDS:
Interesterified Fat, Trans Fat, Palmitic Acid, Cholesterol, Oxidative Stress
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.11,
November
30,
2020
ABSTRACT: The
aim of this study was to investigate the effects of different modified fats on the body weight,
biochemical profile, and biomarkers of hepatic oxidative status in Balb-c mice. The animals
were divided into four groups and fed for 75 days with a normolipidic (Control Group, CG) or hiperlipidic diets (40% kcal) containing
a commercial interesterified fat (IFG) rich in palmitic acid (39%); a blend of
non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the sn-2 position of
triacylglycerols; or a partially hydrogenated
vegetable oil (PHFG), source of trans fatty
acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented
similar results in all evaluated parameters. The serum biochemical profile and
hepatic oxidative stress markers in mice of the PHFG were similar to CG, except
for total cholesterol (TC) which was significantly higher (p e PHFG. The mice feed with interesterified fat (IFG) showed
serum TC (p fed with partially
hydrogenated vegetable oil (PHFG). The hydrogenated fat source of trans fatty
acid (20%) had less important metabolic effects than fats containing amounts of palmitic acid
(interesterified or non-interesterified). Our results suggest that the
replacement of hydrogenated fats by interesterified fats may not be such a simple
solution to reduce or eliminate trans fatty acids in foods.