Effects of Different Kinds of High Dietary Oil on the Blood Lipid, Liver Fat and Uric Acid in Mice
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Abstract:
In order to investigate the effect of lard oil, vegetable oil and their blend oil on the blood lipid, liver fat and blood uric acid, in addition to assess the potential health risks for a particular population, the mice were used as a model to simulate the dietary habits of residents. Fifty of 8 weeks old male C57BL/6J mice were randomly divided into 5 groups as follows: sunflower seed oil group (SSO), soybean oil group (SO), lard oil group (LO), blend oil of lard and sunflower seed oil (SSO-L), blend oil of lard and soybean oil group (SO-L group), respectively. They were fed with 10.5% of different oils for simulating high daily average cooking oil intake (95 g/d) in the part of Chinese people (5%~10%). After 8 weeks, the blood and liver tissues were collected to measure serum and liver indexes. The results showed that compared with other groups, LO significantly increased the body fat rate and blood lipid levels (p < 0.05 and p < 0.01). SSO-L and SO-L significantly increased the liver fat compared with the corresponding SSO and SO, respectively (p < 0.05). At the same time, SUA and hepatic XOD levels in SSO-L and SO-L groups were significantly higher than those in LO group (p < 0.05). The result suggested that the lard oil could greatly increase the risk of obesity and fatty liver disease at a dietary oil intake of 95 g/d. The blend oil of lard and sunflower seed oil or soybean oil could also increase the risk of gout and fatty liver disease by raising the level of uric acid. In addition, the long-term intake of these two kinds of blend oil at this level also had obvious damage to the liver function. At this level of intake, soybean oil was a better choice.
