Diet containing partially hydrogenated vegetable fat enhances the carrageenan induced paw inflammation but not oxidative stress markers in liver of rats.

In the present study, we investigated the effect
of feeding Partially hydrogenated vegetable fat (PHVF)
on carrageenan induced paw inflammation and oxidative
stress markers in liver of rats. In addition, the effect of
feeding rats with Linseed Oil (LSO, α-linolenic acid, n-
3 PUFA) or PHVF blended with incremental amounts of
LSO on these markers were also monitored. Rats
weighing 200 g were given 1 mL of different oils
(PHVF, Groundnut Oil; GNO, Olive Oil; OO and
LSO) per day for 15 days. Rats given PHVF showed
higher levels of paw inflammation in response to carrageenan
injection. Rats given LSO showed least amounts
of paw inflammation when injected with carrageenan. A
second set of experiment was conducted by feeding
weaning rats with AIN-93 purified diet supplemented
with PHVF or PHVF with incremental amounts of
LSO for 60 days. The rats fed PHVF showed higher
degree of carrageenan induced inflammation as compared
to rats given GNO and LSO. However, the rats
fed PHVF showed lower levels of lipid peroxides, protein
carbonyls, 8-hydroxy guanine and antioxidant enzyme
activities in liver homogenate as compared to
those given LSO. In conclusion dietary PHVF rendered
the rats prone to higher levels of carrageenan induced
inflammation which can be reduced by giving PHVF
blended with LSO. However, oxidative stress markers
found to be higher levels in rats given LSO or PHVF
blended with LSO as compared to rats given PHVF as
sole source of fat.