Comparison of the effects of clarified yogurt butter and commercial dietary oils on serum fatty acid composition in rat

Objectives: The link between dietary fat and heart disease has been established for decades. Although, the atherogenic effect of saturated fatty acids is somehow controversial, the cardioprotective effects of polyunsaturated fatty acids (PUFA) are clearly documented. This study investigated the effects of different dietary oils on serum fatty acid composition in rat. Results: Total saturated, monounsaturated, and n-۶ and n-۳ PUFA were significantly higher in rats received yogurt butter, olive oil, soybean oil, and flaxseed oil supplemented diets, respectively, compare to the controls (P<۰.۰۵). In addition, the ratio of n-۶:n-۳ PUFA markedly decreased by consumption of flaxseed oil compare to other diets (P<۰.۰۵). Rats received olive, soybean, and flaxseed oils showed significantly lower serum triacylglycerol compare to the control (P<۰.۰۵). Moreover, no significant effect observed on serum cholesterol in rats consumed yogurt butter.