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The effect of dietary polyunsaturated fat on cation transport and hypertension in the rat

Published online by Cambridge University Press:  09 March 2007

Gordon E. Murray ,
Raman Nair  and
John Patrick
Gordon E. Murray
Affiliation:
Departments of Biochemistry and Pediatrics, University of Ottawa, Ottawa, CanadaKIH 8M5
Raman Nair
Affiliation:
Departments of Biochemistry and Pediatrics, University of Ottawa, Ottawa, CanadaKIH 8M5
John Patrick
Affiliation:
Departments of Biochemistry and Pediatrics, University of Ottawa, Ottawa, CanadaKIH 8M5
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Abstract

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1. Essential hypertension is associated with increased intracellular sodium in both erythrocytes and leucocytes. Reports in the literature indicate that increasing the level of polyunsaturated fat in the diet reduces hypertension. In the present study, spontaneously hypertensive rats (Wistar-Kyoto, which develop systolic blood pressures in excess of 140 mmHg by 8 weeks of age) were fed on high-fat diets (40% energy derived from fat), the fat being maize oil (high in polyunsaturated fatty acids, PUFA) and coconut oil (low in PUFA).

2. Significantly higher blood pressures developed by 110 d of age in the rats fed on a high-PUFA diet, compared with those fed on the low-PUFA diet.

3. In thymocytes, ouabain-sensitive efflux rate constants were significantly lower in the group fed on the high-PUFA diet. Ouabain-insensitive efflux rate constants were unaffected by diet.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 56 , Issue 3 , November 1986 , pp. 587 - 593
Copyright
Copyright © The Nutrition Society 1986

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