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Cholesterol vehicle in experimental atherosclerosis 24: avocado oil
David Kritchevsky1, Shirley A Tepper, Scott Wright
1The Wistar Institute, Philadelphia, Pennsylvania 19104, USA. kritchevsky@mail.wistar.upenn.edu
Objective:
To determine atherogenicity of avocado oil relative to saturated (coconut oil), monounsaturated (olive oil) and polyunsaturated (corn oil) fats.
Methods:
New Zealand White rabbits were fed a semipurified diet containing 0.2% cholesterol and 14% fat for 90 days. They were then necropsied and severity of atherosclerosis was determined visually.
Results:
Coconut oil was the most atherogenic fat. Corn oil was only slightly less atherogenic than either olive or avocado oils. Percentage of serum HDL cholesterol was highest in the rabbits fed the two monounsaturated fats.
Conclusion:
Avocado oil is of the same order of atherogenicity as corn oil and olive oil.