Physiological response of mature rats to replacement of dietary fat with a fat substitute

R. B.S. Harris, W. K. Jones

Research output: Contribution to journalArticle

11 Scopus citations

Abstract

The effects of replacing dietary fat with a fat substitute on food intake, body composition and lipid metabolism were examined in rats. Female Sprague-Dawley rats (250 g) were fed diets containing between 2 and 63% of energy as fat for 64 d. Inclusion of a substitute resulted in diets of different fat content but similar texture. When 10% corn oil (21% kJ-fat diet) was replaced with the substitute supplemented with linoleic acid (2% kJ-fat diet), rats increased food intake so that there was no effect on energy intake, body weight, body composition or serum lipid profile. Rats fed a diet containing 10% corn oil and 30% Crisco vegetable shortening (63% kJ-fat diet) became obese and hyperinsulinemic. When half (51% kJ-fat diet) or all (30% kJ-fat diet) of the Crisco was replaced with the fat substitute, the rats increased food intake and were fatter than controls but less obese than rats fed the 63% kJ-fat diet. Hepatic lipid oxidation and ketone synthesis were proportional to the percentage of dietary energy as fat. Adipocyte de novo lipid synthesis was inhibited by 51% kJ-fat and 63% kJ-fat diets. Partial or total replacement of Crisco prevented the hyperinsulinemia observed in 63% kJ-fat rats, suggesting a protective effect against the development of insulin resistance with diet-induced obesity.

Original languageEnglish (US)
Pages (from-to)1109-1116
Number of pages8
JournalJournal of Nutrition
Volume121
Issue number7
DOIs
StatePublished - Jan 1 1991
Externally publishedYes

Keywords

  • Body composition
  • Fat substitute
  • Food intake
  • Insulin resistance
  • Rats

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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