Naohiro Goto

High-monounsaturated fat diet—induced obesity and diabetes in C57BL/6J mice

A high-monounsaturated fat diet has been proposed as a palatable alternative to a high-carbohydrate diet in diabetic patients, but it is unknown whether a higher intake of monounsaturated fat induces obesity and diabetes, as usually observed with other types of fat. To answer this question, C57BL/6J mice were divided into three groups: the first group was given a high-carbohydrate diet, and the other two groups were given a high-monounsaturated fat diet (60% of total energy) as olive oil or synthetic triolein for 4 months. It has been previously reported that the C57BL/6J mouse has a genetic predisposition for intraabdominal obesity and non-insulin-dependent diabetes mellitus (NIDDM) by high-polyunsaturated fat (n-6) feeding. Although there were no significant differences in energy intake and fat absorption among these three groups, compared with the high-carbohydrate diet, both high-monounsaturated fat diets produced hyperglycemia, obesity, and triglyceride accumulation in the liver and skeletal muscle. These data indicate that the recently recommended high-monounsaturated fat diet might induce obesity and diabetes.

Fat-soluble vitamin status is not affected by diacylglycerol consumption

Objective: The objective of this study was to examine the effect of dietary diacylglycerol (DAG) on the bioavailability of fat-soluble vitamins in comparison with triacylglycerol (TAG). Methods: We conducted a long-term administration test of DAG and TAG in 27 healthy men aged 27–47 years. After measuring baseline values, subjects were randomized into two groups, one group (n = 15) was given DAG and the other (n = 12) was given TAG. Subjects ingested 20 g of DAG or TAG either in mayonnaise or an emulsion drink of their own choice at meals once a day for 12 weeks. At 4, 8 and 12 weeks, fasting blood samples were drawn and serum levels of vitamin A, E, and D were measured. Results: There were no significant changes in vitamin A levels throughout the study period. Compared to the initial values (using a Student’s t test for paired values), significant differences of vitamin E and D were seen at some points during the experiment. According to a two-way repeated measures analysis of variance, however, DAG and TAG (lipid) and time had no effect on fat-soluble vitamin levels. Conclusions: Our results indicate that DAG does not affect the absorption of the fat-soluble vitamins in diets.