Food & Nutrition

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.
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Volume 219 11, No. 25, 2011