Grasas y Aceites, Vol 44, No 1 (1993)

Plasma lipids and prothrombin time in rats fed palm oil and other commonly used fats in Egypt

Mona M. Hussein
Food Science and Nutrition Dept. National Research Centre, Dokki, Cairo, Egypt

Fawzy M. Salama
Fat and Oil Dept. National Research Centre, Dokki, Cairo, Egypt

Karina M. Ebada
Fat and Oil Dept. National Research Centre, Dokki, Cairo, Egypt


Sprague-Dawley rats were fed for a total period of 8 weeks on six diets that were different in the source of their fat content. The fat content was provided either, palm oil or palm olein or corn oil or hydrogenated fat, or frying palm oil and mixture of corn oil + hydrogenated fat in the ratio (1:1).
The latter was given to the control group. Animals fed these various experimental diets showed statistically significant differences in serum cholesterol and serum triglycerides content among all group. Increased HDL-cholesterol content was evident in animals fed on palm-olein and palm oil. The frying oil fed group showed lowest HDL-cholesterol content. In these experiments palm olein fed animals showed highest ratio of HDL-cholesterol to total cholesterol while the lowest ratio was shown in rats fed on frying oil.
Prothrombin (PT) and activated partial thromboplastin time (PTT) showed higher values In palm oil, palm olein and corn oil diets as compared to all groups with each other.


Fatty diet; Plasma lipids; Prothrombin time; Rat

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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