Effects of Dietary Fat on Oxidative Damage of DNA in Rats
- VernacularTitle:食物脂肪对大鼠DNA氧化性损伤的影响
- Author:
Ning TANG
- Publication Type:Journal Article
- Keywords:
Fats;
DNA damage;
5-hydroxymethyl-2-deoxyuridine;
Rats
- From:
Journal of Environment and Health
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore the effects of different levels of dietary fat on oxidative damage of DNA in rats.Methods 45day-aged F344female rats were supplied with feed containing5%corn oil for12days,then were averagely divided into5groups,ten rats per group.Above5groups were fed by3%,5%,10%,15%and20%corn oil feed for20weeks respectively.The contens of5-hydroxymethyl-2-deoxyuridine(5-OHmdU)in blood and mammary tissue were determined.Results The con-tents of5-OHmdU in blood in creased with the increase of content s of dietary fat in feed.The contents of5-OHmdU in mammary tissue reached the peak in group fed with10%dietary fat then showed a plateau-type effect.Conclusion5-OHmdU levels in blood appeared to be a biomarker of oxidative DNA damage due to dietary fat intake.However,5-OHmdU levels in mammary tissue suggested that the oxidative DNA damage might appear at the middle levels of fat intake.
