Changes in Lipid Profile of Wistar Rats after Sustained Consumption of Different Types of Commercial Vegetable Oil: A Preliminary Study

Abstract

The amount of lipids in a diet and their source are determining factors of the lipid profile. The purpose of this study was to evaluate the addition of six types of different commercial vegetable oils (avocado, canola, high oleic safflower, soybean, grape seed and partially hydrogenated vegetable oil) to the diet of Wistar rats at two different concentrations (14.4% and 25.6% of energy intake from each added oil) and check rats’ tolerance and lipid profile effect following consumption for 5 weeks. Rats fed with soybean and avocado oils had significantly lower LDL (29.27 ±8.85 and 26.51±10.85 mg/dL, respectively) and total cholesterol values (48.10±11.41 and 45.83±5.78 mg/dL, respectively) vs. treatment with hydrogenated oil (p<0.05) (49.19±27.62 and 70.27±31.24 mg/dL, respectively). Rats’ consumption and growth was satisfactory with both concentrations of added oils. Partially hydrogenated oil had a hypercholesterolaemic effect on rats; in contrast, avocado oil and especially soybean oil offered the best results.