PubAg

Main content area

Effect of types and amount of dietary fat during the initiation phase of hepatocarcinogenesis

Author:
Rahman, K.M.W., Sugie, S., Tanaka, T., Mori, H., Reddy, B.S.
Source:
Nutrition and cancer 2001 v.39 no.2 pp. 220-225
ISSN:
0163-5581
Subject:
dietary fat, dose response, liver, carcinogenesis, rats, animal models, diet, experimental diets, corn oil, lard, glutathione transferase, fatty acids, body weight
Abstract:
The effects of various levels of corn oil and lard fed during the initiation stage of azoxymethane (AOM)-induced hepatocarcinogenesis were studied in male Fischer 344 rats. The animals were fed diets containing 5%, 13.6%, and 23.5% corn oil or lard two weeks before, during, and until one week after injections of AOM (15 mg/kg body wt sc) once weekly for two weeks. One week after AOM treatment, groups of animals fed the 13.6% and 23.5% corn oil or lard diet were transferred to their respective 5% corn oil or lard diet and fed these diets until the termination of the study (34 wk). Immunohistochemical staining of glutathione S-transferase placental form was performed in the liver, and the number of glutathione S-transferase placental form-positive foci was determined. Density, average area, and unit area of foci were significantly inhibited in the animals fed the 13.6% and 23.5% lard diets compared with those fed the 13.6% and 23.5% corn oil diets. These results indicate that the effect of dietary fat during the initiation phase of AOM-induced hepatocarcinogenesis depends on the type of fat and its fatty acid composition. Additionally, the enhancing effect of a corn oil diet in hepatocarcinogenesis is mainly present during the initiation phase of carcinogenesis compared with a lard diet.
Agid:
1414947