RESEARCH PAPER
Effect of dietary fat type on plasma lipid profile and leptin concentration in rats fed on high-sucrose diets
 
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Division of Nutrition Physiology, Department of Dietetics, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences – SGGW, Warsaw, Poland
CORRESPONDING AUTHOR
Agata Krawczyńska   

Division of Nutrition Physiology, Department of Dietetics, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland.
 
J Pre Clin Clin Res. 2010;4(1):57–62
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ABSTRACT
The aim of the study was to investigate the effect of different dietary fat type on plasma leptin concentration and lipid profile in male Wistar rats fed normo-fat, normo-protein, high-sucrose (5, 19 and 35 % w/w, respectively) diets. The experiment was conducted on 21 adult male rats (260 ± 20g) fed diets with different fat sources: lard (L), grapeseed oil (G) and fl axseed oil (F). Radioimmunoassay was used to measure leptin concentration and enzymaticcolorimetric methods to estimate lipid profile. Total cholesterol (TC), high density lipoprotein cholesterol (HDL) and triglycerides (TG) plasma concentrations were higher in group L and G than F (ANOVA p≤0,01; p≤0,05 and p≤0,005, respectively), whereas low density lipoprotein cholesterol (LDL) level was higher in group L than G and F (ANOVA p≤0,05). Leptin concentration was signifi cantly higher in group L in comparison to F (ANOVA p≤0,04). Significant positive correlations were found between plasma leptin concentration and final body weight, TC, HDL and TG (r = 0,64, p≤0,006; r=0,72, p≤0,002; r=0,69, p≤0,003; r=0,86, p≤0,00004 respectively). It can be observed that flaxseed oil rich in n-3 polyunsaturated fatty acids (PUFA) profi tably influenced not only lipid profile lowering its parameters but also reduced leptin concentration which can suggest approximate lipidogenic potential of both grapeseed oil (rich in PUFA n-6) and lard (rich in monounsaturated and saturated fatty acids). The results provided evidence that dietary fat type can influence cardiovascular disease risk parameters when high-sucrose diet is consumed.
 
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