Grasas y Aceites, Vol 43, No 4 (1992)

Absorption of thermoxidized fats. II. Influence of dietary alteration and fat level


https://doi.org/10.3989/gya.1992.v43.i4.1151

G. Márquez-Ruiz
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. C. Pérez-Camino
Instituto de la Grasa y sus Derivados (CSIC), Spain

V. Ruiz-Gutiérrez
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. C. Dobarganes
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


In this paper, the influence of dietary fat alteration and level upon digestibilities of total fat, unsaponifiable matter and non-altered fatty acids, is studied.
11 groups of Wistar rats were fed diets containing non-heated and thermoxidized olive oils. Analytical techniques previously studied were used for isolation and evaluation of non-absorbed lipids present in feces.
The results obtained led to the following conclusions: - Digestibility of fat decreases with dietary fat alteration but it is independent of the dietary fat level.
- The apparent absorption of non-altered fatty acids is affected by the dietary fat alteration.
- Dietary fat alteration significantly contributes to increase excreted levels of unsaponifiable from endogenous sources.

Keywords


Diet; Digestibility; Fatty acid; Rat; Thermoxidized oil Unsaponifiable

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