Dietary Fat and Mammary Cancer. II. Modulation of Serum and Tumor Lipid Composition and Tumor Prostaglandins by Different Dietary Fats: Association With Tumor Incidence Patterns23

1986 ◽  
Keyword(s):  
Lipid Composition ◽  
Dietary Fat ◽  
Mammary Cancer ◽  
Dietary Fats ◽  
Tumor Incidence ◽  
Tumor Lipid

Dietary fat ratios and liver plasma membrane lipid composition

Lipids ◽  
1988 ◽  
Vol 23 (9) ◽  
pp. 829-833 ◽  
Author(s):  
Michael W. Hamm ◽  
Anna Sekowski ◽  
Roni Ephrat
Keyword(s):  
Plasma Membrane ◽  
Lipid Composition ◽  
Dietary Fat ◽  
Membrane Lipid ◽  
Membrane Lipid Composition ◽  
Liver Plasma Membrane ◽  
Plasma Membrane Lipid

Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage

1981 ◽  
Vol 29 (4) ◽  
pp. 863-871 ◽  
Author(s):  
F. Brian Shorland ◽  
John O. Igene ◽  
A. M. Pearson ◽  
J. William Thomas ◽  
R. Kenneth McGuffey ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Composition ◽  
Dietary Fat ◽  
Frozen Storage

scholarly journals Different dietary fats influence serum and tissue lipids and anti-cardiolipin antibody levels in autoimmune-prone NZB/W F1 mice

1999 ◽  
Vol 81 (4) ◽  
pp. 331-340 ◽  
Author(s):  
Shih-Chen Chang ◽  
Bor-Luen Chiang ◽  
Wen-Mien Wu ◽  
Bi-Fong Lin
Keyword(s):  
Fish Oil ◽  
Palm Oil ◽  
Dietary Fat ◽  
Kidney Tissue ◽  
Dietary Fats ◽  
The Other ◽  
Phospholipid Content ◽  
Early Feeding ◽  
Feeding Group ◽  
Antibody Levels

To investigate the influence of different dietary fats on lipids and anti-cardiolipin antibody levels, autoimmune NZB/W F1 mice were fed on diets containing 200 g dietary fat as palm oil, lard–soyabean oil (1:1, w/w), soyabean oil, rapeseed oil or fish oil/kg. In addition, each dietary fat group was divided into an early-feeding group with feeding from 2 months of age, and a late-feeding group with feeding from 5 months of age. Serum levels of triacylglycerol, phospholipid, cholesterol and anti-cardiolipin antibody were measured at regular intervals, and mice were killed at the age of 7 months for analysis of hepatic lipid and fatty acids. The results showed that hepatic triacylglycerol and cholesterol contents were lower in mice fed on fish oil than in those fed on palm oil. In contrast, hepatic phospholipid content was higher in mice of the fish oil group than in those of the other four dietary fat groups. Composition profiles for both hepatic and renal oleic acid (18:1n-9), linoleic acid (18:2n-6) and eicosapentaenoic acid (20:5n-3) were similar to those of the dietary fats in mice of both early-feeding and late-feeding groups. Fish oil intake decreased arachidonic acid (20:4n-6) concentration in kidney tissue but not in liver tissue. Serum triacylglycerol, cholesterol and phospholipid levels were lower in mice fed on fish oil than in those fed on palm oil. Immunoglobulin (Ig) M anti-cardiolipin antibody was lower for the fish oil group than for the other groups. The IgG anti-cardiolipin antibody level was significantly lower in mice fed on fish oil compared with that of the palm oil group only in the early-feeding group. There was a positive correlation between serum IgM anti-cardiolipin antibody and phospholipid levels (early-feeding group r 0·902, P < 0·05; late-feeding group r 0·894, P < 0·05). These findings suggest dietary fish oil may affect both lipid levels and anti-cardiolipin antibody, contributing to alleviation of the autoimmune process in autoimmune-prone NZB×NZW F1 mice.

Influence of minor components of olive oils on the composition and size of TRLs and on macrophage receptors involved in foam cell formation

2007 ◽  
Vol 35 (3) ◽  
pp. 470-471 ◽  
Author(s):  
R. Cabello-Moruno ◽  
J.S. Perona ◽  
V. Ruiz-Gutierrez
Keyword(s):  
Dietary Fat ◽  
Foam Cell ◽  
Cell Formation ◽  
Epidemiologic Studies ◽  
Dietary Fats ◽  
Foam Cell Formation ◽  
Minor Components ◽  
Cardiovascular Heart Disease ◽  
Macrophage Receptors

Metabolic and epidemiologic studies support the idea that the type of dietary fat is more important than the total amount of fat with respect to the development of atherosclerosis and the risk of cardiovascular heart disease. Dietary fat is carried in CMs (chylomicrons), which can be taken up by macrophages without need of further oxidation, leading to the formation of foam cells and initiating or aggravating the atherogenic process. Evidence from different studies has shown that dietary fat can influence the composition and size of TRLs (triacylglycerol-rich lipoproteins), which might modulate their atherogenicity to a certain extent. In particular, experiments in vitro have shown the anti-atherogenic effects of minor components from olive oil when forming part of TRL, as these particles give minor lipid components the opportunity to interact with the cells implicated in endothelial dysfunction and atherogenesis. However, the exact mechanisms mediating CM uptake by macrophages still remain unclear. Thus further studies are needed to understand how the modifications of TRL composition caused by dietary fats could modulate the expression of macrophage receptors and foam cell formation, or even improve the atherogenic risk of these particles.

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