Food & Nutrition

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Arab Journal of Food & Nutrition most of the indicators, whereas the indicators of formula fed males did not differ than that of formula fed females. 218 Volume 11, No. 25, 2011 219
Arab Journal of Food & Nutrition 58. Effect of Dietary Fats Differing in Degree of Unsaturation on Energy Balance and Fat Deposition in Diabetic Rats (2003) Dina J. Isaifan\ University of Jordan Supervisor: Dr. Mousa N. Ahmad The present study was conducted to evaluate the effect of fats differing in degree of unsaturation on energy balance and fat deposition in diabetic rats. Diabetes was partially induced by streptozotocin, a chemical which selectively destroys pancreatic beta cells that normally secrete insulin. Ten male Sprague Dawley rats (five diabetic and five control) were sacrificed at the beginning of the experiment to determine the initial body composition and energy content. Another 33 rats were divided into three groups. Each group, made of six diabetic and five control rats, was fed a diet containing 10% either corn oil, olive oil or sheep tallow as a source of fat for four weeks. The results of this study show that feeding diabetic rats a 10% corn oilcontaining diet significantly (p < 0.05) promoted weight gain, fat gain, percentage fat energy as well as total energy compared to those fed olive oil or sheep tallow. Feeding a 10% olive oil diet, on the other hand, was associated with significant (p < 0.05) weight loss, negative fat and energy balance and a higher energy expenditure compared to the other two fat types. The effect of feeding 10% sheep tallow on energy balance and fat deposition in diabetic rats, however, was intermediate between corn oil and olive oil and was not significantly different from any of them. Significant positive correlation coefficients were obtained between weight gain and body fat gain (r = 0.523, p= 0.001) and energy gain (r = 0.612, p= 0.017). Body fat gain was positively correlated with energy gain (r = 0.542, p= 0.02). Energy expenditure, was negatively associated with both weight gain (r = -0.447, p< 0.062) and body fat gain (r = -0.619, p= 0.006). It is concluded that fats varying in degree of unsaturation are by no means utilized on an equal basis for storage in the adipose tissue. It is also concluded that fats rich in monounsaturated fatty acids are the least deleterious with respect to body adiposity and energy retention in diabetes. 220 Volume 219 11, No. 25, 2011
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Food & Nutrition

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