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Effect of Diets with Different Lipid's Sources On Serum and Brain Fatty Acids Profile: Experimental Model
Nora H Slobodianik1, Paula D Perris1, María Cecilia Mambrin1
1Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires, Argentina.
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.
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