Journal
ATHEROSCLEROSIS
Volume 162, Issue 2, Pages 335-344Publisher
ELSEVIER SCI IRELAND LTD
DOI: 10.1016/S0021-9150(01)00737-7
Keywords
olive oil; sunflower oil; fish oil; atherosclerosis; rabbits; aorta; lipids
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In this study we report the effects of sunflower, virgin olive and fish oils on the progression of aortic lesions. a total of 24 male New Zealand rabbits (six per each group) were fed for 50 days on a diet containing 3% lard and 1.3% cholesterol, to induce atherosclerosis. An atherogenic control group (A) was killed after this period and three groups were fed for an additional period of 30 days with a diet composed of (1.75 g of supplemented oil and 98.25 of standard show): sunflower oil (S), virgin olive oil (O) and fish oil (F). A control group (n = 6) was fed with a standard chow diet for 80 days. LDL lipid composition and histological analysis of aortic atherosclerotic lesions were assayed. The atherogenic diet caused a significant increase of cholesterol levels in LDL and aorta tissue. Cholesterol ester content rose significantly in the aortic arch of groups S, O and F. Fatty streaks were found in all aortic sections, although only group S showed a significant progression of the lesion compared with group A. We conclude that the replacement of a high cholesterol-saturated fat diet by another cholesterol free-unsaturated fat diet does not regress atherosclerosis in rabbit. However, sunflower oil provokes a significant progression in lesion development, whereas diet enrichment with extra virgin olive oil and, to a lesser extend, fish oil, stops this progression. (C) 2002 Elsevier Science Ireland Ltd. All rights reserved.
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