Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-25T01:04:43.219Z Has data issue: false hasContentIssue false
  • English
  • Français

The vitamin E nutritional status of rats fed on diets high in fish oil, linseed oil or sunflower seed oil

Published online by Cambridge University Press:  09 March 2007

Sandra R. Farwer ,
Bernardus C. J. Der Boer ,
Edward Haddeman ,
Gerardus A. A. Kivits ,
Antoon Wiersma  and
Berry H. J. C. Danse
Sandra R. Farwer
Affiliation:
Rheinische Friedrich- Wiiheims- UniversitGt Bonn, Germany
Bernardus C. J. Der Boer
Affiliation:
Unilever Research Laboratorium Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands
Edward Haddeman
Affiliation:
Unilever Research Laboratorium Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands
Gerardus A. A. Kivits
Affiliation:
Unilever Research Laboratorium Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands
Antoon Wiersma
Affiliation:
Unilever Research Laboratorium Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands
Berry H. J. C. Danse
Affiliation:
Unilever Research Laboratorium Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Twelve groups of eight rats and two control groups of sixteen rats were given semisynthetic diets with 40% energy as fat for a period of 76 d. All diets contained a minimum of 3% energy as linoleic acid and comparable basal levels of D-α- and D-γ-tocopherol. The diets varied in fat composition and in the content of DL-α-tocopheryl acetate. The diets high in polyunsaturated fatty acids (PUFA) were either rich in fish oil (FO; groups 1–4; 10% energy as fish oil PUFA), linseed oil (LN; groups 1–4; 10% energy as α-linolenic acid) or sunflower seed oil (SF; groups 1–4; 10 + 3% energy as linoleic acid). The control groups were given a diet high in monounsaturated fatty acids (MUFA; CO 1; 10 + 13% energy as oleic acid) or a diet with an ‘average’ linoleic acid content (CO 2; 8.5% energy as linoleic acid). Of each high PUFA diet three groups were supplemented with graded levels of DL-α-tocopheryl acetate. Steatitis, a sensitive histopathological indicator of vitamin E deficiency in animals fed on diets rich in fatty acids with three or more double bonds, was observed only in the adipose tissue of the FO groups, even in the group with the highest DL-α-tocopheryl acetate supplementation. Liver and serum α- tocopherol levels were found to be positively correlated and liver and serum γ-tocopherol levels negatively correlated with dietary DL-α-tocopheryl acetate. The groups on the FO diets had significantly reduced liver and serum tocopherol levels in comparison with the groups on the other high-PUFA diets. With the supplementation scheme used for the FO groups the liver α-tocopherol levels of both control groups were reached but the serum control levels were not.

Keywords

Vitamin EPolyunsaturated fatty acidsSteatitis
Type
Vitamin status
Information
British Journal of Nutrition , Volume 72 , Issue 1 , July 1994 , pp. 127 - 145
Copyright
Copyright © The Nutrition Society 1994

References

REFERENCES

Bieri, J. G. & Evarts, R. P. (1973). Tocopherols and fatty acids in American diets. Journal of the American Dietetic Association 62, 147–151.CrossRefGoogle ScholarPubMed
Bjorneboe, A., Bjorneboe, G.-E. A. & Drevon, A. (1990). Absorption, transport and distribution of vitamin E. Journal of Nutrition 120,233–242.CrossRefGoogle ScholarPubMed
Danse, L. H. J. C. (1989). Steatitis, subcutaneous and generalized, rat. In Integument and Mammary Glands, pp. 146–152 [Jones, T. C., Mohr, U. and Hunt, R. D., editors]. Berlin: Springer-Verlag.CrossRefGoogle Scholar
de Leenheer, A. P., de Bevere, V. O., Cruyl, A. A. & Claeys, A. E. (1979). Simultaneous determination of retinol and a-tocopherol in human serum by high-performance liquid chromatography. Journal of Chromatography 162, 408–413.CrossRefGoogle Scholar
Department of Health (1991). Dietary Reference Values for Food, Energy undNutrients for the United Kingdom. Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy. Report on Health and Social Subjects 41. London: H.M. Stationery Office.Google Scholar
Deutsche Gesellschaft fur Ernahrung (1986). Empfehlungen für die Nährstoffzufuhr (Recommendations for Nutrient Intake), 4th edition. Frankfurt/Main: Umschau Verlag.Google Scholar
Farrell, P. M. (1988). Vitamin E. In Modern Nutrition in Health and Disease, pp. 340–354 [Shills, M. A. and Young, V. R., editors]. Philadelphia: Lea & Febiger.Google Scholar
Food and Nutrition Board (1968). Recommended Dietary Allowances 7th ed. Washington DC: National Academy of Sciences, National Research Council.Google Scholar
Food and Nutrition Board (1974). Recommended Dietary Allowances 8th ed. Washington DC: National Academy of Sciences, National Research Council.Google Scholar
Food and Nutrition Board (1989). Recommended Dietary Allowances 10th ed. Washington DC: National Academy of Sciences, National Research Council.Google Scholar
Green, J. & Bunyan, J. (1969). Vitamin E and the biological antioxidant theory. Nutrition Abstracts and Reviews 39, 321.Google ScholarPubMed
Groot, P. H. E., de Boer, B. C. J., Haddeman, E., Houtsmuller, U. M. T. & Hiillsman, W. C. (1988). Effect of dietary fat on the metabolism of triacylglycerol rich plasma proteins in the postprandial phase in meal fed rats. Journal of Lipid Research 29, 541–551.CrossRefGoogle Scholar
Hamilton, J. G. & Comai, K. (1988). Separation of neutral lipids, free fatty acid and phospholipid classes by normal phase HPLC. Lipids 23, 1150–1153.CrossRefGoogle ScholarPubMed
Handelman, G. L., Machlin, L. J., Fitch, K., Weiter, J. J. & Dratz, E. A. (1985). Oral α-tocopherol supplements decrease plasma y-tocopherol levels in humans. Journal of Nutrition 115, 807–813.CrossRefGoogle Scholar
Harris, P. L. (1949). Practical nutritional aspects of vitamin E, introductory remarks. Annals New York Academy of Sciences 52, 240–242.Google Scholar
Harris, P. L. & Embree, N. D. (1963). Quantitative consideration of the effect of polyunsaturated fatty acid content of the diet upon the requirements for vitamin E. American Journal of Clinical Nutrition 13, 385–392.CrossRefGoogle ScholarPubMed
Hirahara, F. & Kimura, S. (1987). Effects of different dietary oil levels and vitamin E/PUFA ratio on tocopherol contents and lipid peroxidative values in serum and tissue of rats. In Clinical and Nutritional Aspects of Vitamin E, pp. 305–308 [Hayaishi, O. and Mino, M., editors]. Amsterdam: Elsevier Science Publishers B.V.Google Scholar
Holman, R. T. (1954). Autoxidation of fats and related substances. In Progress in the Chemistry of Fats and Other Lipids, vol. 2, pp. 15–98 [Holman, R. T., Lundberg, W. O. and Malkin, T., editors]. New York: Academic Press Inc.Google Scholar
Horwitt, M. K. (1960). Vitamin E and lipid metabolism in men. American Journal of Clinical Nutrition 8,451–461.CrossRefGoogle Scholar
Jager, F. C. (1975). Linoleic acid intake and vitamin requirement. In The Role of Fats in Human Nutrition, pp. 381–432 [Vergroessen, A. J., editor]. London: Academic Press Inc.Google Scholar
Kinsella, J. A. (1988). Food lipids and fatty acids: importance in food quality, nutrition, and health. Food Technology, October 1988, 124–145.Google Scholar
Meydani, M., Cohn, J. S., Macauley, J. B., McNamara, J. R., Blumberg, J. B. & Schaefer, E. J. (1989). Postprandial changes in the plasma concentration of α- and y-tocopherol in human subjects fed a fat-rich meal supplemented with fat-soluble vitamins. Journal of Nutrition 119, 1252–1258.CrossRefGoogle Scholar
Mouri, K., Ikesu, H., Ekasa, T. & Igarashi, O (1984). The influence of marine oil intake upon levels of lipids, α-tocopherol and lipid peroxidation in serum and liver of rats. Journal of Nutritional Science and Vitaminology 30, 307–318.CrossRefGoogle ScholarPubMed
Traber, M. G. & Kayden, H. J. (1989). Preferential incorporation of a-tocopherol vs y-tocopherol in human lipoproteins. American Journal of Clinical Nutrition 49, 517–526.CrossRefGoogle Scholar
Witting, L. A. & Honvitt, M. K. (1964). Effect of degree of fatty acid unsaturation in tocopherol deficiency- induced creatinuria. Journal of Nutrition 82, 19–33.CrossRefGoogle ScholarPubMed
Witting, L. A. & Lee, L. (1975). Dietary levels of vitamin E and polyunsaturated fatty acids and plasma vitamin E. American Journal of Clinical Nutrition 28, 571–576.CrossRefGoogle ScholarPubMed