Effects of dietary fat on blood pressure and plasma lipids in spontaneously hypertensive rats
1999
Chi, M.S. | Ray, R.L. | Williams, D.C. | Vander Tuig, M. | Galbreath, K.
The purpose of this study was to investigate the effects of dietary fat on blood pressure and plasma lipids in spontaneously hypertensive rats (SHR). Rats were fed modified AIN-93G diets containing 1) 8.7% beef tallow + 1.3 % corn oil, 2) 9.2% olive oil + 0.8% corn oil, 3) 10% corn oil, 4) 8.5% fish oil + 1.5% corn oil or 5) 3.05% n-3 ethyl ester concentrates (n-3 E) + 0.26% docosahexaenoic acid ethyl ester (DHA) with a mixture of beef tallow, olive oil and corn oil to provide fatty acids similar to diet 4. Diets and tap water were provided ad libitum for 12 weeks. Two successive 24-hour urine samples were collected during the 10th week. Increases in blood pressure of SHR fed the diet containing fish oil were significantly attenuated as compared to those fed diets containing beef tallow or corn oil. The reduction of blood pressure was due to n-3 fatty acids in fish oil since the rats fed diet 5 exhibited similar reduction in blood pressure. Plasma triglycerides, cholesterol and HDL-cholesterol were significantly reduced in rats fed the diets containing fish oil or n-3 ethyl esters. These results suggest that the dietary n-3 fatty acids provided by fish oil beneficially affect hypertension and plasma lipids.
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