The lowering effect of dietary glucose versus starch on fat digestibility in rats is dependent on the type of fat in the diet

The aim of the study was to determine whether the type of dietary fat influences the effect of dietary glucose on lipid digestibility. Earlier work had shown that glucose, when compared with starch, reduced fat digestibility in rats fed rations containing animal fat as fat source. Male rats (n = 6/group) were fed for two weeks on purified diets containing either 62% (w/w) starch or glucose and either 8% (w/w) palm oil, coconut fat, soy-bean oil or medium-chain triglycerides (MCT) as the main source of fat. The diets had no differential effect on growth. Glucose significantly depressed apparent lipid digestibility in rats fed-the diets containing either palm oil or coconut fat, but not in rats given the diets containing either soybean oil or MCT. Thus, the inhibitory effects of glucose on lipid digestibility in rats is dependent on the dietary lipid source. This observation may contribute to understanding the mechanism by which dietary glucose inhibits fat digestion.