EFFECTS OF DIETARY FRYING OIL ON LIPIDS AND ANTICARDIOLIPIN ANTIBODY-LEVELS IN AUTOIMMUNE-PRONE NZBXNZW F1-MICE

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.