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At least 973 records · Page 54Linked to original sources
PubMed1988

Colorectal cancer and the consumption of foods: a case-control study in Belgium.

A case-control study on 453 cases with colon cancer, 365 with rectal cancer, and 2,851 population controls was carried out in two Belgian provinces known to differ in certain dietary habits, particularly with regard to the use of butter. All raw vegetables had a clear protective effect for both colon and rectal cancer; bread was also protective for colon cancer. Starchy foods and foods rich in oligosaccharides (sugar) caused an increased risk for both colon and rectal cancer. No other foods were found to have a systematic effect in both sexes and in both provinces, either in one direction or in the other, except for maize, soybean, and sunflower oils, which were clearly protective in all cases. Among the foods contributing to the intake of fats, there was no effect either for butter, margarine, or fatty meats; the only clear-cut protective effect was that of the oils having a high polyunsaturated-to-saturated ratio. These findings are consistent with our previous findings on the role nutrients play in the relationship with colon and rectal cancers.

Adult↗
PubMed2000

An improved method for the measurement of added vegetable fats in chocolate.

A method for identifying refined vegetable fats added to chocolate (cocoa butter equivalents, CBEs) was combined with established quantitative methods for determining the level of vegetable fat added to cocoa butter with the aim of providing improved precision. The identification of fats was based on the analysis of sterol and triterpene alcohol degradation products formed during the processing of the fat. The procedure was able to successfully discriminate between 95% of pairs of fats from a set (33) of CBE-type vegetable fats. Subsequent analysis of 80 mixtures of four CBEs with chocolate successfully identified, on cross-validation, 94% of the samples. Combining the qualitative procedure with established quantitative methodology, based on the analysis of triacylglycerols, improved the method precision from +/- 2.1% to +/- 0.3% (5% addition of CBE at 95% confidence). Identifying the fat analytically permits the use of quantitative methods for determining the level of added fat in chocolate that have improved precision in comparison with the measurement of an unidentified fat. This may obviate the need to use factory inspection as a means to identify the ingredients of a product and monitor compliance with proposed legislation.

Cacao↗
PubMed2001

Exposure assessment of dioxins/furans consumed in dairy foods and fish.

Dioxins/furans are ubiquitous environmental contaminants whose primary route of human exposure occurs via the consumption of fatty foods of animal origin. The US FDA conducted a market basket survey of dairy products and commercial fish and shellfish to obtain data on levels of 17 dioxin/furan congeners (2, 3, 7, 8-congeners) in the US. The dairy products sampled included various cheeses (American, cheddar, Swiss, cottage), ice cream, yogurt, butter, and milk. The finfish and shellfish (molluscs and crustacea) sampled are those marine species consumed in the greatest amounts and include canned tuna, shrimp, cod, blue crab, and oysters. Catfish was sampled because it is the dominant aquaculture species. Samples were collected in 1995/96 and analysis for 17 dioxin/furan congeners was performed by high-resolution gas chromatography following extraction and clean-up. Limits of detection (LOD) and quantitation (LOQ) for each congener in each food were reported. Point estimates of exposure were calculated using a 3-day (1-day diary plus 2-day recall) food consumption survey for eaters-only and for the general population (USDA/CSFII, 1989-92). Toxicity equivalency factors (TEFs) developed by the World Health Organization (1997) were used to derive overall dioxin/furan toxicity equivalents (TEQ) for each sample food. Mean estimates of TEQ exposure for each food were derived using five values for non-detects (ND = 0; ND = 1/2 LOD or LOQ, ND = LOD or LOQ) on both a total sample and eaters-only basis. Using zero and the LOD provide lower and upper bounds on the range of estimated exposure, respectively. The bounds on mean dioxin intakes (pg/person/day) calculated for consumers of specific foods were estimated as follows (using zero or LOD for non-detects): butter (0.5-11), cheese (1.6-3.2), ice cream (4-19), yogurt (0.8-28), catfish (148-150), fish (other than catfish) (0.03-9), crustacea (32-35), mollusks (16.1-16.6), and shrimp (0.09-4.5). Exposure estimates derived by the five ND-methods are strongly dependent on the LOD and LOQ and represent upper bound estimates of exposure. Uncertainty in the exposure estimates is reduced with refinements in the analytical method.

Adolescent↗
PubMed2003

Concentrations and bioavailability of cadmium and lead in cocoa powder and related products.

Concentrations and bioavailability of cadmium (Cd) and lead (Pb) were determined in cocoa powders and related products (beans, liquor, butter) of different geographical origins. Particular attention was paid to the fractionation of these metals, which was investigated by determining the metal fraction soluble in extractant solutions acting selectively with regard to the different classes of ligands. The targeted classes of Cd and Pb species included: water-soluble compounds, polypeptide and polysaccharide complexes, and compounds soluble in simulated gastrointestinal conditions. The bioavailability of Cd and Pb from cocoa powder, liquor and butter was evaluated using a sequential enzymolysis approach. The data obtained as a function of the geographical origin of the samples indicated strong differences not only in terms of the total Cd and Pb concentrations, but also with regard to the bioavailability of these metals. The Cd concentrations in the cocoa powders varied from 94 to 1833 microg kg(-1), of which 10-50% was potentially bioavailable. The bioavailability of Pb was generally below 10% and the concentrations measured in the cocoa powders were in the 11-769 microg kg(-1) range. Virtually all the Cd and most of Pb were found in the cocoa powder after the pressing of the liquor.

Beverages↗
PubMed1988

The postprandial response of gastric inhibitory polypeptide to various dietary fats in man.

Gastric Inhibitory Polypeptide (GIP) is secreted in response to oral glucose, amino acid, and fats. In the presence of hyperglycemia, GIP augments nutrient stimulated insulin secretion. Studies looking at the effect of fat on GIP release, however, have focused primarily on corn oil, a polyunsaturated fat. To determine if other fats give similar GIP results to those with corn oil, nine normal subjects underwent four tolerance tests with fats derived from saturated (cocoa butter), monounsaturated (olive oil), or polyunsaturated (corn oil and fish oil) sources. Fifty grams of each triglyceride rich fat were ingested and serum cholesterol, triglyceride, glucose, insulin, and GIP levels were determined over a 180-minute period. Serum cholesterol, triglyceride, glucose, and insulin levels were similar following each fat tolerance test. GIP concentrations, however, were significantly lower (P less than 0.01) with the fish oil, when compared to the other fats studied. Similar GIP responses were observed with olive oil and corn oil, but both were higher than with the cocoa butter. These findings suggest that the source of fatty acids affect GIP secretion. The reason for these differences in serum GIP responses is uncertain, but is not readily explained by changes in serum glucose, insulin, or triglyceride concentrations. Since GIP augments nutrient stimulated insulin release 1-3 hours postprandially, the source of dietary fat consumed as part of a mixed meal could ultimately influence pancreatic beta cell insulin secretion.

Adult↗
PubMed1991

Polyunsaturated fats enhance peripheral glucose utilization in rats.

Carbohydrate intolerance is positively correlated with saturated fat consumption. In contrast, individuals consuming diets comprised of polyunsaturated fatty acids (PUFA) have a lower incidence of diabetes mellitus (DM). To test the hypothesis that dietary fats may influence insulin sensitivity, insulin-stimulated glucose utilization was estimated in vivo in rats consuming diets enriched with saturated fatty acids (SFA) (cocoa butter), monounsaturated fatty acid (MUFA) (olive oil), or PUFA derived from corn or fish sources. Each test meal provided (as percentage of calories) 45% carbohydrate, 39% fat, and 16% protein. The meals were consumed over an 8-week period. Metabolic clearance rate (MCR) for glucose was significantly higher (p less than 0.01; 5.69 +/- 0.46 and 5.18 +/- 0.29 ml/kg/min) for diets containing fish and corn oil sources, respectively, when compared to olive oil (4.34 +/- 0.32 ml/kg/min) and cocoa butter (4.61 +/- 0.11 ml/kg/min). Although the MCR between the fish and corn oil diets were not significantly different, the steady state plasma insulin concentration was lower during the fish oil meal (75 +/- 20 microU/ml) when compared to the corn meal (112 +/- 13 microU/ml). Fasting plasma insulin concentrations were significantly lower (p less than 0.01) following the PUFA diets compared to the other two diets. Fasting plasma glucose levels, despite being lower in the fish meal, were insignificantly different among the four test meals. Lastly, body weights were comparable among the four groups tested. These results suggest that diets enriched with PUFA enhance peripheral glucose utilization significantly more than diets comprised of MUFA or SFA sources.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed2001

Skin wrinkling: can food make a difference?

OBJECTIVES: This study addressed whether food and nutrient intakes were correlated with skin wrinkling in a sun-exposed site. METHODS: 177 Greek-born subjects living in Melbourne (GRM), 69 Greek subjects living in rural Greece (GRG), 48 Anglo-Celtic Australian (ACA) elderly living in Melbourne and 159 Swedish subjects living in Sweden (SWE) participating in the International Union of Nutritional Sciences IUNS "Food Habits in Later Life" study had their dietary intakes measured and their skin assessed. Food and nutrient intakes were assessed using a validated semi-quantitative food frequency questionnaire (FFQ). Skin wrinkling was measured using a cutaneous microtopographic method. RESULTS: SWE elderly had the least skin wrinkling in a sun-exposed site, followed by GRM, GRG and ACA. Correlation analyses on the pooled data and using the major food groups suggested that there may be less actinic skin damage with a higher intake of vegetables (r(s)=-0.31, p<0.0001), olive oil (r(s)=-0.29, p<0.0001), fish (r(s)=-0.24, p<0.0001) and legumes (r(s)=-0.16, p<0.0001), and lower intakes of butter (r(s)=0.46, p<0.0001) and margarine (r(s)=0.24, p<0.001), milk products (r(s)=0.16, p<0.01) and sugar products (r(s)=0.12, p<0.01). Similar findings were obtained using regression analyses, except fish was no longer significant; 32% of the variance for actinic skin damage was predicted by six out of the ten major food groups. In particular, a high intake of vegetables, legumes and olive oil appeared to be protective against cutaneous actinic damage (collectively explaining 20% of the variance); a high intake of meat, dairy and butter appeared to be adverse (explaining <5% of the variance). Prunes, apples and tea explained 34% of variance amongst ACA. CONCLUSION: This study illustrates that skin wrinkling in a sun-exposed site in older people of various ethnic backgrounds may be influenced by the types of foods consumed.

Aged↗
PubMed1997

Rheological properties of selected dairy products.

This article reviews rheological properties of milk, concentrated milk, cream, butter, ice cream, and yogurt, as well as the structure and some physicochemical properties of milk components. A brief description of basic rheological concepts related to liquids, solids, and viscoelasticity is presented, including those rheological models commonly used to characterize dairy products. Rheological behaviors exhibited by these dairy products, including Newtonian in milk and concentrated milk, nonNewtonian in concentrated milk, cream, and yogurt, thixotropy revealed by concentrated milk, cream, and yogurt, and the viscoelastic characteristics displayed by butter, ice cream, and yogurt, are analyzed, and relevant process variables affecting the rheological behavior of dairy products are discussed. Also, to facilitate the comparison of test methods and identify the typical instrumentation and models utilized in rheological characterization of dairy products, experimental conditions and equations used for modeling are included in a tabulated form.

Animals↗
PubMed2003

Lipase mediated upgradation of dietary fats and oils.

In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements.

Animals↗
PubMed1986

Postprandial glucose and insulin responses to various snacks of equivalent carbohydrate content in normal subjects.

To evaluate glucose and insulin responses after ingestion of snacks, we gave healthy, nondiabetic male subjects carbohydrate equivalent (25 g) snacks or isocaloric (265 kcal) snack meals in a random crossover design. Individual snacks composed of either a milk chocolate bar, granola bar, chocolate milk, peanut butter cups, yogurt, or potato chips produced similar glucose response curves. Plasma glucose concentrations were lower (p less than or equal to 0.05) at 30 and 60 min postprandially than after a corresponding oral glucose challenge. In contrast, insulin responses to the snacks exhibited a two-fold variation in peak values. Isocaloric snack meals of cereal-milk, cheese sandwich-milk, and peanut butter sandwich-chocolate milk produced glucose and insulin responses similar to individual snacks. Although glucose concentrations at 60 min fell somewhat below baseline values after each snack, clinical hypoglycemia was not evident. These data clearly indicate a similarity in glycemic response among normal individuals consuming a variety of common snacks.

Adult↗
PubMed1987

Concurrent ingestion of fat and reduction in starch content impairs carbohydrate tolerance to subsequent meals.

We examined the effect of breakfasts of different macronutrient compositions on blood glucose and insulin levels after a standard lunch fed 4 h later. Fat-containing breakfasts were compared with a breakfast of equal carbohydrate and protein content and another with higher carbohydrate but equal calorie content. Concurrent ingestion of fat resulted in a large impairment of glucose tolerance following the standard lunch 4 h later. There was no significant difference in glucose and insulin if the fat eaten was butter or peanut butter. When the fat breakfast was compared with the isocaloric larger carbohydrate meal, the effect of fat on carbohydrate tolerance at lunch was even greater. Part of the reason for this additional difference is an improved glucose tolerance at lunch due to the higher carbohydrate content of the breakfast. Concurrent ingestion of fat and reduction of starch content have a persistent effect on carbohydrate tolerance to subsequent meals.

Adult↗
PubMed1994

Fat high in stearic acid favorably affects blood lipids and factor VII coagulant activity in comparison with fats high in palmitic acid or high in myristic and lauric acids.

The effect of fats high in individual, prevalent saturated dietary fatty acids on lipoproteins and hemostatic variables in young healthy subjects was evaluated in a randomized strictly controlled metabolic feeding study. Three experimental diets: shea butter (S; 42% stearic acid), palm oil (P; 43% palmitic palmitic acid), and palm-kernel oil with high-oleic sunflower oil (ML; 10% myristic acid, 30% lauric acid) were served to 15 men for 3 wk each, separated by washout periods. Diet S compared with diet P resulted in significant reduction in plasma cholesterol (22%) LDL cholesterol (26%), apolipoprotein B (18%), HDL cholesterol (12%), apolipoprotein A-I (13%), and a 13% lower factor VII coagulant activity (P = 0.001). Similar differences were observed between diets S and ML. In conclusion, intake of shea butter high in stearic acid favorably affects blood lipids and factor VII coagulant activity in young men, compared with fats high in saturated fatty acids with 12-16 carbons.

Adult↗
PubMed1995

Effects of diets containing high or low amounts of stearic acid on plasma lipoprotein fractions and fecal fatty acid excretion of men.

Ten middle-aged males participated in a crossover study to determine the cholesterolemic effect of high amounts of stearic acid in a natural diet. They consumed a 20-d stabilization diet followed by two 40-d intervention diets containing either 1.5% of energy as stearic (18:0) acid and 7.3% of energy as palmitic (16:0) acid (low stearate: LS) or 2.4% of energy as 16:0 and 7.3% of energy as 18:0 (high stearate: HS). The experimental diets also contained approximately 10% of energy each as saturated and monounsaturated fatty acids and 7.2-8% of energy as polyunsaturated fatty acids. The primary source of 18:0 in the HS diet was sheanut oil (commercially referred to as shea butter) and palm oil and butter in the LS diet. Plasma total, low-density-lipoprotein, and high-density-lipoprotein cholesterol were significantly lower with the HS than with the LS diet. Total fecal fatty acid excretion was higher throughout the HS period. Apparent digestibility of the major dietary fatty acids showed that all of the selected fatty acids, except 18:0, were > or = 95% absorbed. These data demonstrate that feeding diets containing about two times the usual amount of stearic acid consumed in the United States, contributed to an increase in plasma lipoprotein concentrations at 40 d from an earlier decrease at 20 d. The time required to achieve stable cholesterol concentrations appears to vary depending on the kind of saturated fatty acids present in the diet.

Adult↗
PubMed1998

Acute effects of dietary fatty acids on the fatty acids of human milk.

Although it is known that the fatty acid profile of human milk is altered by diet, the rapidity with which this occurs has not been addressed. We hypothesized that after absorption the fatty acids of a given meal would be transferred rapidly from the chylomicrons of the blood into human milk. Fourteen lactating women drank six test formulas, each containing a different fat: menhaden oil, herring oil, safflower oil, canola oil, coconut oil, or cocoa butter. The subjects collected a midfeeding milk sample before consuming the breakfast test formula and additional samples at 6, 10, 14, and 24 h and then once daily for 4-7 d. Fatty acids of special interest included eicosapentaenoic and docosahexaenoic acids from menhaden oil, cetoleic acid from herring oil, linoleic acid from safflower oil, linolenic acid from canola oil, lauric acid from coconut oil, and palmitic and stearic acids from cocoa butter. Each of these fatty acids increased significantly in human milk within 6 h of consumption of the test formulas (P < 0.001). Maximum increases occurred 10 h after safflower oil; 14 h after cocoa utter, coconut oil, canola oil, and menhaden oil (eicosapentaenoic acid); and 24 h after herring oil and menhaden oil (docosahexaenoic acid). All of these fatty acids remained significantly elevated in milk (P < 0.05) for 10-24 h, except for docosahexaenoic acid, which remained significantly elevated for 2 d, and eicosapentaenoic acid, which remained elevated for 3 d. These data support the hypothesis that there is a rapid transfer of dietary fatty acids from chylomicrons into human milk.

Adult↗
PubMed2003

Effect of different forms of dietary hydrogenated fats on LDL particle size.

BACKGROUND: Dietary trans fatty acids (FAs), which are formed during the process of hydrogenating vegetable oil, are known to increase plasma LDL-cholesterol concentrations. However, their effect on LDL particle size has yet to be investigated. OBJECTIVE: We investigated the effect of trans FA consumption on the electrophoretic characteristics of LDL particles. DESIGN: Eighteen women and 18 men each consumed 5 experimental diets in random order for 35-d periods. Fat represented 30% of total energy intake in each diet, with two-thirds of the fat in the form of semiliquid margarine (0.6 g trans FAs/100 g fat), soft margarine (9.4 g trans FAs/100 g fat), shortening (13.6 g trans FAs/100 g fat), stick margarine (26.1 g trans FAs/100 g fat), or butter, which was low in trans FAs (2.6 g trans FAs/100 g fat) but rich in saturated fat. LDL particle size and distribution were characterized by nondenaturing, 2-16% polyacrylamide gradient gel electrophoresis. RESULTS: Relative to the LDL particle size observed after consumption of the butter-enriched diet, LDL particle size decreased significantly and in a dose-dependent fashion with increasing amounts of dietary trans FAs (P < 0.001). Cholesterol concentrations in large (> 260 A) and medium-sized (255-260 A) LDL particles also increased proportionately to the amount of trans FAs in the diet. CONCLUSION: Consumption of dietary trans FAs is associated with a deleterious increase in small, dense LDL, which further reinforces the importance of promoting diets low in trans FAs to favorably affect the lipoprotein profile.

Aged↗
PubMed2004

Postprandial lipemia in subjects with the threonine 54 variant of the fatty acid-binding protein 2 gene is dependent on the type of fat ingested.

BACKGROUND: The alanine-for-threonine substitution at codon 54 (A54T polymorphism) in the fatty acid-binding protein 2 gene (FABP2) has been associated with hypertriglyceridemia and insulin resistance. Obese and diabetic T54 carriers have greater postprandial lipemia than do A54 homozygotes. The T54 protein isoform is also associated with increased triacylglycerol secretion in vitro. OBJECTIVE: We investigated diet-gene interactions by measuring postprandial lipids, glucose, insulin, and C-peptide in healthy, nonobese A54 homozygotes and T54 carriers after ingestion of 3 different fats. DESIGN: Eleven A54 homozygotes and 11 T54 carriers were given 3 oral-fat-tolerance tests (butter, safflower oil, and olive oil). Cholesterol and triacylglycerol were measured in plasma and in chylomicron fractions. RESULTS: There was no main effect of FABP2 genotype for chylomicron triacylglycerol, glucose, or C-peptide. The area under the insulin curve and the ratio of insulin to C-peptide were lower in T54 carriers than in A54 homozygotes [312 +/- 29 ( +/- SEM) compared with 425 +/- 31 pmol. h/L (P = 0.05) and 0.23 +/- 0.03 compared with 0.40 +/- 0.05 (P = 0.04), respectively], which suggests greater hepatic insulin clearance in T54 carriers. An association between genotype and chylomicron cholesterol was seen only after olive oil: values were higher (P = 0.02) in T54 carriers (0.087 +/- 0.006 mmol. h/L) than in A54 homozygotes (0.058 +/- 0.004 mmol. h/L). The main effect of fat was significant for the areas under the chylomicron cholesterol and chylomicron triacylglycerol curves [higher values for safflower (0.635 +/- 0.053 and 2.48 +/- 0.30 mmol. h/L, respectively) and olive (0.592 +/- 0.052 and 2.48 +/- 0.32 mmol. h/L, respectively) oils than for butter (0.425 +/- 0.043 and 1.69 +/- 0.20 mmol. h/L, respectively); P < 0.05]. CONCLUSIONS: The A54T polymorphism results in a diet-gene interaction: the T54 group had increased chylomicron cholesterol after olive oil only. Nevertheless, the greater hepatic insulin clearance in T54 carriers suggests that the polymorphism may not be deleterious in nonobese subjects.

Adult↗
PubMed1991

Inhibition of N-nitrosomethylbenzylamine-induced esophageal neoplasms by the Bowman-Birk protease inhibitor.

Model systems in which carcinogenesis by given agents can be prevented or reduced offer a means of gaining insight into the mechanism(s) of action of carcinogens and the feasibility of chemoprevention in humans. In the current study, the ability of the soy-bean derived Bowman-Birk protease (BBI) to suppress esophageal carcinogenesis induced by N-nitrosomethylbenylamine (NMBzA) was examined. Esophageal lesions were produced in male Sprague-Dawley rats by i.p. injection of 2 mg/kg NMBzA twice weekly for 3 weeks. Groups receiving BBI were fed three tablets a week containing 180 mg BBI each in a mixture of Witepsol H15 and peanut butter for the duration of the experiment. The frequency of papillomas and carcinomas was reduced 45% in groups receiving BBI. Furthermore, the frequency of appearance of five separate characteristics of preneoplastic lesions was significantly reduced in the esophagi of BBI-treated animals. The most significant reduction was in the total number of lesions with simple hyperplasia. Groups receiving NMBzA and placebo tablets, containing only Witepsol H15 and peanut butter, did not display statistically significant differences in the frequency of esophageal lesions as compared to animals receiving NMBzA alone. These results demonstrate that BBI can effectively inhibit NMBzA-induced esophageal tumors when given in tablet form separate from the regular diet.

Animals↗
PubMed1991

Effect of dietary fat on growth of MCF-7 and MDA-MB231 human breast carcinomas in athymic nude mice: relationship between carcinoma growth and lipid peroxidation product levels.

Human breast carcinoma cell lines MCF-7 and MDA-MB231 were transplanted s.c. to female athymic nude mice at 3-4 weeks of age. At 7-10 days after transplantation, the mice were divided into groups and fed for 6-8 weeks one of the following semi-purified diets containing different amounts and types of fat, i.e. 5% corn oil, 20% corn oil, 20% butter, 19% beef tallow/1% corn oil and 19% fish (Menhaden) oil/1% corn oil. In addition experiments, the fish oil diets were supplemented with antioxidants (vitamin E, 8 g or 2000 IU/kg diet plus tertiary butyl hydroquinone, TBHQ, 4 g/kg diet) or ferric citrate (3 g/kg diet). Tumor peroxidation product levels were assessed by measuring 2-thiobarbituric acid reactants (TBA assay). At the termination of the studies (6-8 weeks of diet feeding) mean human breast carcinoma volume (MCF-7 and MDA-MB231) was the largest in mice fed the 20% corn oil diet, intermediate in mice fed the butter or beef tallow diets and the least in mice fed the fish oil diet. The difference in mean tumor volumes among mice fed the 20% corn oil diet and those fed the fish oil diet was significant (P less than 0.01). When comparing low (5% corn oil) and high (20% corn oil) fat diets, numerical increases in human breast carcinoma volume (MCF-7 and MDA-MB231) were consistently observed in the high-fat diet groups but these differences were not always significant. Tumor lipid peroxidation product levels were determined on the MDA-MB231 tumors; tumor lipid peroxidation levels were significantly (P less than 0.01) increased only in mice fed the fish oil diets. Supplementation of the fish oil diets with antioxidants (vitamin E + TBHQ) significantly reduced the level of tumor peroxidation products and significantly increased tumor volume (P less than 0.05). When tumor lipid peroxidation product levels in the fish oil plus antioxidant fed mice were reduced to the level of that observed in the tumors of the corn oil fed mice, no significant differences in tumor volumes were observed in these two groups. In contrast, supplementation of the fish oil diets with ferric citrate, significantly (P less than 0.05) increased tumor lipid peroxidation product levels and decreased tumor volume. Thus, the type of dietary fat can clearly affect the growth of human breast carcinomas (MCF-7 and MDA-MB231) maintained in athymic nude mice.(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗