Cholesterol vehicle in experimental atherosclerosis. 21. native and randomized lard and tallow

Tallow and lard are used as representative animal fats in experimental diets. We have compared their respective atherogenic properties by feeding each fat (14%) as part of a semi-purified diet containing 0.5% cholesterol. The lard containing diet was significantly ( P < 0.001) more atherogenic th...

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Bibliographic Details
Published in:The Journal of nutritional biochemistry 1998-10, Vol.9 (10), p.582-585
Main Authors: Kritchevsky, David, Tepper, Shirley A, Kuksis, Arnis, Eghtedary, Kobra, Klurfeld, David M
Format: Article
Language:English
Subjects:
animal models
atherogenesis
atherosclerosis
Biological and medical sciences
blood lipids
blood plasma
body weight
cholesterol
diet
disease course
experimental diets
fatty acids
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
lard
lipids
liver
rabbits
randomized fat
tallow
triacylglycerols
Vertebrates: anatomy and physiology, studies on body, several organs or systems
weight gain
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Summary:Tallow and lard are used as representative animal fats in experimental diets. We have compared their respective atherogenic properties by feeding each fat (14%) as part of a semi-purified diet containing 0.5% cholesterol. The lard containing diet was significantly ( P < 0.001) more atherogenic than the diet containing tallow. Lard and tallow both contain approximately 24% palmitic acid (16:0) but the palmitic acid is distributed differently in their component triglyceride molecules. Over 90% of 16:0 of lard is at the SN 2 position, whereas only approximately 15% of the 16:0 of tallow is in that position. The fats were randomized so that every component fatty acid was present at each triglyceride carbon to approximately one third of its total concentration. Randomized tallow and lard had 8.5% and 7.6% of their component 16:0 at the SN 2 position, respectively. The atherogenicity of diets containing either randomized lard or tallow was virtually the same and significantly lower than the atherogenicity of the diet containing native lard. This study confirms earlier studies from our laboratory that suggest that the level of 16:0 at the SN 2 position of a triglyceride influences its atherogenicity.
ISSN:0955-2863
1873-4847
DOI:10.1016/S0955-2863(98)00053-9