Development of an animal model of chronic alcohol-induced pancreatitis in the rat

2001 ◽  
Vol 280 (6) ◽  
pp. G1178-G1186 ◽  
Author(s):  
Hiroshi Kono ◽  
Mikio Nakagami ◽  
Ivan Rusyn ◽  
Henry D. Connor ◽  
Branko Stefanovic ◽  
...  
Keyword(s):  
Animal Model ◽  
Dietary Fat ◽  
Corn Oil ◽  
Standard Dose ◽  
Saturated Fat ◽  
Alcoholic Pancreatitis ◽  
High Dose ◽  
Chronic Alcohol ◽  
Unsaturated Fat ◽  
Ethanol Feeding

This study was designed to develop an animal model of alcoholic pancreatitis and to test the hypothesis that the dose of ethanol and the type of dietary fat affect free radical formation and pancreatic pathology. Female Wistar rats were fed liquid diets rich in corn oil (unsaturated fat), with or without a standard or high dose of ethanol, and medium-chain triglycerides (saturated fat) with a high dose of ethanol for 8 wk enterally. The dose of ethanol was increased as tolerance developed, which allowed approximately twice as much alcohol to be delivered in the high-dose group. Serum pancreatic enzymes and histology were normal after 4 wk of diets rich in unsaturated fat, with or without the standard dose of ethanol. In contrast, enzyme levels were elevated significantly by the high ethanol dose. Increases were blunted significantly by dietary saturated fat. Fibrosis and collagen α1(I) expression in the pancreas were not detectable after 4 wk of enteral ethanol feeding; however, they were enhanced significantly by the high dose after 8 wk. Furthermore, radical adducts detected by electron spin resonance were minimal with the standard dose; however, the high dose increased carbon-centered radical adducts as well as 4-hydroxynonenal, an index of lipid peroxidation, significantly. Radical adducts were also blunted by ∼70% by dietary saturated fat. The animal model presented here is the first to demonstrate chronic alcohol-induced pancreatitis in a reproducible manner. The key factors responsible for pathology are the amount of ethanol administered and the type of dietary fat.

scholarly journals Beneficial effects of combined olive oil ingestion and acute exercise on postprandial TAG concentrations in healthy young women

2012 ◽  
Vol 108 (10) ◽  
pp. 1773-1779 ◽  
Author(s):  
Chihoko Sasahara ◽  
Stephen F. Burns ◽  
Masashi Miyashita ◽  
David J. Stensel
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
Acute Exercise ◽  
Venous Blood ◽  
Saturated Fat ◽  
Monounsaturated Fat ◽  
Time Curve ◽  
Beneficial Effects ◽  
Unsaturated Fat ◽  
Fat Composition

Foods high in monounsaturated fat, such as olive oil, and endurance exercise are both known to independently reduce postprandial TAG concentrations. We examined the combined effects of exercise and dietary fat composition on postprandial TAG concentrations in nine healthy pre-menopausal females (age 26·8 (sd 3·3) years, BMI 22·3 (sd 2·0) kg/m2). Each participant completed four, 2 d trials in a randomised order: (1) butter–no exercise, (2) olive oil–no exercise, (3) butter–exercise, (4) olive oil–exercise. On day 1 of the exercise trials, participants walked or ran on a treadmill for 60 min. On the no-exercise trials, participants rested on day 1. On day 2 of each trial, participants rested and consumed an olive oil meal (saturated fat 15 % and unsaturated fat 85 %) or a butter meal (saturated fat 71 % and unsaturated fat 29 %) for breakfast. Venous blood samples were obtained in the fasted state and for 6 h postprandially on day 2. A significant main effect on physical activity (exercise or control) was obtained for plasma TAG concentration (three-way ANOVA, P = 0·043), and the total area under the concentration v. time curve for TAG was 26 % lower on the olive oil–exercise trial (4·40 (sd 0·40) mmol × 6 h/l) than the butter–no exercise trial (5·91 (sd 1·01) mmol × 6 h/l) (one-way ANOVA, P = 0·029). These findings suggest that the combination of exercise and a preference for monounsaturated dietary fat intake in the form of olive oil may be most beneficial for reducing postprandial TAG concentrations.

SOME EFFECTS OF METHANE INHIBITION IN RUMINANTS (STEERS)

1972 ◽  
Vol 52 (4) ◽  
pp. 703-712 ◽  
Author(s):  
E. D. JOHNSON ◽  
A. S. WOOD ◽  
J. B. STONE ◽  
E. T. MORAN JR.
Keyword(s):  
Corn Oil ◽  
Average Daily Gain ◽  
Saturated Fat ◽  
Latin Square ◽  
Soluble Carbohydrate ◽  
Once Daily ◽  
Unsaturated Fat ◽  
Post Feeding ◽  
Beet Pulp ◽  
Daily Gain

Four steers were used in a 4 × 4 latin square experiment to assess comparative antimethanogenic effects of including bromochloromethane (BCM) (5.5 g once daily), unsaturated fat (corn oil), and saturated fat (tallow) at 5% in experimental diets. Basic dietary ingredients were citrus pulp and beet pulp plus hay. Average daily gain (ADG) and ruminal parameters including soluble carbohydrate and total volatile fatty acid (TVFA) concentrations, VFA’s percentages, and pH were measured. Only BCM proved significantly (P < 0.05) antimethanogenic. Maximal inhibition occurred 0–6 hr post-feeding, by 15 hr inhibition was reduced by 50% and absent at 24 hr. Ruminal TVFA, pH, and average daily gain were not significantly affected (P > 0.05) by CH4 inhibition, although average daily gain showed the following trend: BCM > saturated fat > unsaturated fat > control. Inhibition caused lower (P < 0.05) ruminal acetate, and higher (P < 0.05) propionate over 24 hr post-feeding, higher (P < 0.05) butyrate from 3–15 hr post-feeding, and consistent measurable quantities of valerate and isovalerate. Soluble CHO concentration was maximal 0–6 hr post-feeding.

The Effects of Dietary Fats in Rabbits on Platelet Survival, Platelet Turnover, Platelet Density, PGI2 Production and Thrombus Formation in Response to an Aortic Indwelling Cannula

1979 ◽  
Author(s):  
P.D. Winocour ◽  
H.M. Groves ◽  
E. Dejana ◽  
R.L. Kinlough-Rathbone ◽  
J.F. Mustard
Keyword(s):  
Milk Fat ◽  
Corn Oil ◽  
Thrombus Formation ◽  
Gradient Centrifugation ◽  
Saturated Fat ◽  
Dietary Fats ◽  
The Other ◽  
Experimental Thrombosis ◽  
Unsaturated Fat ◽  
Platelet Survival

Diets enriched with saturated fat and/or cholesterol enhance experimental thrombosis and shorten platelet survival. We compared the effect of saturated and unsaturated fat on platelet survival, platelet turnover, platelet density, PGI2 formation and experimental thrombosis. Forty-eight rabbits were given stock laboratory chow (ST) or semi-synthetic diets rich in milk fat (MF), safflower oil (SO) or corn oil (CO) for 33 wks. Detached endothelium from the SO group produced significantly less PGI2 (bioassay) than endothelium from the other groups (SO 2.05, CO 6.72, MF 5.07 ST 7.27 ng/100 mm2). Mean platelet turnover in the MF group (7,800/mm3/hr) was similar to that in the ST group (7,100/mm3/hr) but was significantly greater than in the SO (4,600/mm3/hr) and CO (4,800/mm3/hr) groups (p < 0.01) . Short aortic cannulae had no demonstrable effect on platelet survival or thrombus formation at one wk in any of the groups (thrombus weight SO 26.6 ± 8.8, CO 44.4 ± 13.1, MF 39.8 ± 20.9 mg) but platelet turnover was increased in the SO (7,100/mm3/hr) and CO (5,100/mm3/hr) groups. The diets did not change platelet density (stractandensity gradient centrifugation). The data from these experiments show that MF diets increased platelet turnover and SO diets decreased endothelial PGI2 formation. None of these changes was associated with enhanced thrombosis.

scholarly journals BMI modifies the effect of dietary fat on atherogenic lipids: a randomized clinical trial

2019 ◽  
Vol 110 (4) ◽  
pp. 832-841 ◽  
Author(s):  
Tine Mejlbo Sundfør ◽  
Mette Svendsen ◽  
Eli Heggen ◽  
Sasha Dushanov ◽  
Tor Ole Klemsdal ◽  
...  
Keyword(s):  
Dietary Fat ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Normal Weight ◽  
Dietary Recommendations ◽  
Total Study Population ◽  
Unsaturated Fat ◽  
Lipid Response ◽  
Pufa Diet ◽  
Pufa Group

ABSTRACT Background SFA intake increases LDL cholesterol whereas PUFA intake lowers it. Whether the lipid response to dietary fat differs between normal-weight and obese persons is of relevance to dietary recommendations for obese populations. Objectives We compared the effect of substituting unsaturated fat for saturated fat on LDL cholesterol and apoB concentrations in normal-weight (BMI ≤ 25 kg/m2) and obese (BMI: 30–45) subjects with elevated LDL cholesterol. Methods We randomly assigned 83 men and women (aged 21–70 y) stratified by BMI (normal: n = 44; obese: n = 39) and elevated LDL cholesterol (mean ± SD, normal weight 4.6 ± 0.9 mmol/L; obese 4.4 ± 0.8 mmol/L) to either a PUFA diet enriched with oil-based margarine ( n = 42) or an SFA diet enriched with butter (n = 41) for 6 wk. Results Seven-day dietary records showed differences of ∼9 energy percent (E%) in SFA and ∼4 E% in PUFA between the SFA and PUFA groups. In the total study population, the PUFA diet compared with the SFA diet lowered LDL cholesterol (−0.31 mmol/L; 95% CI: −0.47, −0.15 mmol/L, compared with 0.32 mmol/L; 95% CI: 0.18, 0.47 mmol/L; P < 0.001) and apoB (−0.08 g/L; 95% CI: −0.11, −0.05 g/L, compared with 0.07 g/L; 95% CI: 0.03, 0.10 g/L; P < 0.001). Tests of the BMI × diet interaction were significant for total cholesterol, LDL cholesterol, and apoB ( P values ≤ 0.009). In normal-weight compared with obese participants post-hoc comparisons found that the respective changes in LDL cholesterol were 9.7% (95% CI: 5.3%, 14.2%) compared with 5.3% (95% CI: −0.7%, 11.2%), P = 0.206, in the SFA group, and −10.4% (95% CI: −15.2%, −5.7%) compared with −2.3% (95% CI: −7.4%, 2.8%), P = 0.020, in the PUFA group. ApoB changes were 7.5% (95% CI: 3.5%, 11.4%) compared with 3.0% (95% CI: −1.7%, 7.7%), P = 0.140, in the SFA group, and −8.9% (95% CI: −12.6%, −5.2%) compared with −3.8% (95% CI: −6.3%, −1.2%), P = 0.021, in the PUFA group. Responses to dietary fat were not associated with changes in polyprotein convertase subtisilin/kexin type 9 concentrations. Conclusions BMI modifies the effect of PUFAs compared with SFAs, with smaller improvements in atherogenic lipid concentrations in obese than in normal-weight individuals, possibly supporting adjustment of dietary recommendations according to BMI. This trial was registered with www.clinicaltrials.gov as NCT02589769.

DIETARY FAT INTAKE AND COGNITIVE FUNCTION AMONG OLDER POPULATIONS: A SYSTEMATIC REVIEW AND META-ANALYSIS

2019 ◽  
pp. 1-8
Author(s):  
G.-Y. Cao ◽  
M. Li ◽  
L. Han ◽  
F. Tayie ◽  
S.-S. Yao ◽  
...  
Keyword(s):  
Cognitive Impairment ◽  
Cognitive Function ◽  
Dietary Fat ◽  
Saturated Fat ◽  
Cognitive Outcomes ◽  
Fat Intake ◽  
Unsaturated Fat ◽  
Dietary Fat Intake ◽  
Fat Consumption ◽  
Saturated Fat Intake

Objective: The associations between dietary fat intake and cognitive function are inconsistent and inconclusive. This study aimed to provide a quantitative synthesis of prospective cohort studies on the relationship between dietary fat intake and cognitive function among older adults. Methods: PubMed, EMBASE, PsycINFO and Web of Science databases were searched for prospective cohort studies published in English before March 2018 reporting cognitive outcomes in relation to dietary fat intake. Four binary incident outcomes included were mild cognitive impairment (MCI), dementia, Alzheimer disease (AD) and cognitive impairment. The categories of dietary fat intake were based on fat consumption or the percentage of energy from fat consumption, including dichotomies, tertiles, quartiles and quintiles. The relative risk (RR) with the corresponding 95% confidence intervals (CIs) was pooled using a random effects model. Results: Nine studies covering a total of 23,402 participants were included. Compared with the lowest category of consumption, the highest category of saturated fat intake was associated with an increased risk of cognitive impairment (RR = 1.40; 95% CI: 1.02-1.91) and AD (RR: 1.87, 95% CI: 1.09-3.20). The total and unsaturated fat intake was not statistically associated with cognitive outcomes with significant between-study heterogeneity. Conclusion: This study reported a detrimental association between saturated fat intake and cognitive impairment and mixed results between unsaturated fat intake and selected cognitive outcomes. Given the substantial heterogeneity in the sample size and methodology used across studies, the evidence presented here should be interpreted with caution.

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