Feeding high oleic acid Canola oil or olive oil alters inflammation, insulin resistance and lipid metabolism in a rodent model of diet induced obesity
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Abstract
To determine the efficacy of feeding monounsaturated fatty acids (MUFA) via a high MUFA Canola oil on T2D risk factors diet induced obese rats were fed either a low fat diet (LF), a high fat low MUFA diet (HF), a high fat high MUFA olive oil diet (OO), or a high fat high MUFA Canola oil diet (HCO) diet for 4 weeks. The effect on immune function, insulin sensitivity and the fatty acid composition of phospholipids (PL) and stored lipids were measured. Increasing MUFA in the diet resulted in a lower (p<0.05) production of pro-inflammatory cytokines compared to HF; however, OO had a greater (p<0.05) effect compared to HCO. Feeding OO led to significantly greater (p<0.05) proportions of oleic and linoleic acid compared to feeding HCO in spleen PL. In summary, dietary MUFA altered lipid metabolism and lowered the pro-inflammatory response; however, HCO and OO were not equivalent. In a diet of similar fatty acid composition, feeding MUFA from OO was more effective in dampening the pro-inflammatory response by immune cells in obese rats.