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Replacement of dietary saturated fat with monounsaturated fat: effect on atherogenesis in cholesterol-fed rabbits clamped at the same plasma cholesterol level

Published online by Cambridge University Press:  09 March 2007

Lars B. Nielsen ,
Per Leth-Espensen ,
Børge G. Nordestgaard ,
Eline Forged ,
Knud Kjeldsen  and
Steen Stender
Lars B. Nielsen
Affiliation:
Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, DK-4600 Køge, Denmark
Per Leth-Espensen
Affiliation:
Department of Clinical Chemistry, Herlev HospitalUniversity of Copenhagen, DK-4600 Køge, Denmark
Børge G. Nordestgaard
Affiliation:
Department of Clinical Chemistry, Herlev HospitalUniversity of Copenhagen, DK-4600 Køge, Denmark
Eline Forged
Affiliation:
Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, DK-4600 Køge, Denmark
Knud Kjeldsen
Affiliation:
Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, DK-4600 Køge, Denmark
Steen Stender
Affiliation:
Department of Clinical Chemistry, Køge Hospital, University of Copenhagen, DK-4600 Køge, Denmark
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Abstract

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The aim was to compare the effect on atherogenesis of dietary monounsaturated and saturated fatty acids in cholesterol-clamped rabbits. To obtain an average plasma cholesterol concentration of 20 mmol/l in each rabbit during the 13-week cholesterol-feeding period, dietary cholesterol was adjusted weekly. The amount of fat fed daily was 10 g per rabbit in Expts A (n 23), C (n 36), and D (n 58) and 5 g per rabbit in Expt B (n 24). The source of monounsaturated fatty acids was olive oil in all four experiments. The source of saturated fatty acids was butter in Expt A, lard in Expt B, coconut oil in Expt C, and butter or lard in Expt D. Generally, olive oil-fed groups received more cholesterol and tended to have more cholesterol in VLDL and less in LDL compared with groups receiving saturated fat. Analysis of variance of the combined results of all four experiments showed that, in comparison with saturated fat, olive oil lowered aortic cholesterol by 13 (−9–30, 95% confidence interval) % in the aortic arch, and by 10 (−10–26) % in the thoracic aorta, which was not significant. In the comparison with olive oil, no differences in effects on aortic cholesterol content were detected between butter, lard and coconut oil. These findings do not support the view that replacement of dietary saturated fat with olive oil has a major impact on the development of atherosclerosis in addition to that accounted for by changes in plasma cholesterol levels.

Keywords

AtherosclerosisCholesterolFatty acids
Type
Dietary monounsaturated fat and atherogenesis
Information
British Journal of Nutrition , Volume 74 , Issue 4 , October 1995 , pp. 509 - 521
Copyright
Copyright © The Nutrition Society 1995

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