Bf. Lin et Sj. Jeng, EFFECTS OF DIETARY FRYING OIL ON LIPIDS AND ANTICARDIOLIPIN ANTIBODY-LEVELS IN AUTOIMMUNE-PRONE NZBXNZW F1-MICE, Nutrition research, 17(6), 1997, pp. 1047-1051
Two groups of NZB/W F1 mice were fed with diets containing 20% fresh a
nd frying oils respectively. Serum levels of lipids, and anti-cardioli
pin antibodies were followed regularly. The mice were sacrificed five
months after feeding the experimental diets, the data showed: 1) body
weight of mice fed frying oil was lower compared to that of fresh oil
group; 2) relative tissue weight of mice fed frying oil were significa
ntly higher compared to that of fresh oil group (p < 0.05); 3) lower s
erum triglyceride level and higher cholesterol level were noted in mic
e fed with frying oil compared to those of fresh oil group; 4) both he
patic triglyceride and phospholipid levels were significantly lower in
mice fed with frying oil; 5) IgG anticardiolipin antibody was found t
o be higher in mice fed dietary frying oil compared to that of mice fe
d fresh oil; 6) microsomal cytochrome P-450 content was significantly
higher in mice fed frying oil compared to that of the fresh oil group;
7) higher serum estrogen levels were noted in mice fed with frying oi
l compared to those of fresh oil group. The data demonstrated dietary
oil did affect lipid and anticardiolipin antibody levels in autoimmune
mice. (C) 1997 Elsevier Science Inc.