A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats.

摘要: Obesity is associated with increased consumption and preference for dietary fat. Experimental models of fat-induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons these commonly used fat sources, the influence their fatty acid composition, on development diet-induced obesity. To compare effects hydrogenated vegetable-shortening diets, which differ in weight gain insulin resistance rats. Male Wistar rats were fed ad libitum 14 weeks high-fat diets containing (1) high (HVF, 60 kcal% from shortening) (2) (HLF, lard). Rats normal-fat (NF, 16 kcal% diet served as control. Body weight, food intake, adipose tissue mass, serum 25[OH]D3, glucose, composition measured. two had higher energy accretion than diet. However, HLF consumed more calories gained body greater increases 32% total (158.5±8.2 vs 120.2±6.6 g, P<0.05), 30% visceral (104.4±5.2 80.3±4.2 g, P<0.05) 36% subcutaneous mass (54.1±3.6 39.9±3.1 g, compared HVF Higher adiposity was positively correlated (r=0.376, homeostatic model assessment (r=0.391, P<0.05). We conclude that lard-based accentuate increase diets. These results further point to importance standardizing type determining outcomes consuming