• Journal of Nutrition and Health
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• v.16 no.3
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• pp.200-208
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• 1983

The present studies were designed to compare the effects of both dietary fat levels and P / S ratio on lipid components in plasma and tissues. Changes in plasma HDL-cholesterol, cholesterol and TG, and also in tissue cholesterol and TG were determined in young rats fed diets providing total dietary fat as 10%, 25% or 45% of calories and P / S ratio as 0.2 or 4.0. Plasma cholesterol levels were getting higher as dietary fat levels increased at P / S 0.2. Plasma cholesterol was lower in rats fed dietary fat either 25% or 45 %, each with P / S 4.0. But at 10% no change in plasma cholesterol were observed by P / S 4.0 because of a possible insufficiency of the absolute amount of PUFA. HDL-cholesterol was rather less sensitive to the modification of dietary fat level, but was reduced in rats fed diets of P / S 4.0 at either 25% or 45% fat, even though HDL-cholesterol were increased in the group of 10% with P / S 0.2. Total cholesterol per g- liver were significantly increased as dietary fat levels increased. Liver cholesterol levels were higher in rats fed diets of P / S 4.0 at higher fat levels (25% or 45%) which possibly suggested that a reduction of plasma cholesterol by high PUFA diet was not at least from a decreased synthesis of cholesterol in liver. However, in muscle no significant differences were found by feeding high P / S ratio at each levels of fat. At 10% fat level, compared to 25% or 45%, cholesterol level was lower in g-liver but higher in g- muscle. Plasma TG was decreased as more dietary fat were supplied at P / S ratio, but no consistant response obtained at low P / S ratio. TG per g-liver were reduced by feeding P / S 4.0 diet at 10% or 45% fat level but no differences were found in muscle. P / S 4.0 diet was more efficient in lowering plasma cholesterol TG and HDL-cholesterolt levels only if fat level was more than 25% of the total calories And young rats were more resistant to dietary fat modification.

• Nutritional Sciences
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• v.5 no.4
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• pp.184-189
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• 2002

The effects of dietary Int levels on lipid metabolism under fixed P/S (1.3) and n-6/n-3 (5.1) fatty acid ratios were examined in rats using palm oil, soybean oil and perilla oil. These ratios correspond to the recommended composition of dietary fat for humans. The range of dietary fat levels was 5-20% by weight (11.8-39.3% of total energy). The levels of dietary fat did not influence the concentrations of serum and liver cholesterol, whereas the level of triglycerides was gradually elevated with increasing levels of dietary fat, especially in the liver. The fatty acid composition of tissue phosphatidylcholine seemed to vary with the different levels of fat. The ratio of linoleic acid to arachidonic acid was increased more significantly in the heart than in the liver. In adipose tissue total lipids, the percentages of saturated and monounsaturated fatty acids decreased, whereas the percentage of polyunsaturated fatty acid increased, with increasing dietary Int levels. In addition, though the level of aortic prostacyclin was not uniformly affected by increasing dietary fat levels, thromboxane A2 production by platelets tended to increase with higher levels of dietary fat, suggesting an increased risk of thrombosis in this situation. Thus, even though dietary fat may have desirable compositions of fatty acids, these excessive consumption can produce unfavorable metabolic responses.

• Journal of Nutrition and Health
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• v.17 no.4
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• pp.281-289
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• 1984

The present studies were designed to observe the effects of both dietary fat levels and P/S ratio on lipid components in plasma and tissues of young rats when cholesterol was supplemented at 1%(w/w) to four dietary groups providing total fat as 10%( LF ) or 45% ( HF ) of calories and P/S ratio as 0.2 or 4.0, Low Fat-0.2 : Low Fat-4.0 : High Fat-0.2 : High Fat-4.0. Plasma total cholesterol was increased almost to the same level in all dietary groups after the cholesterol supplement but the value of HF -0.2 was slightly higher than that of LF -0.2. Plasma TG was also increased in all dietary groups when cholesterol was supplemented but was more significantly increased in LF group than in HF group. HDL-cholesterol was slightly increased by cholesterol supplement but there was no effect by the total dietary fat level of previous diet. However, plasma HDL-cholesterol, total cholesterol and TG levels were slightly reduced in high fat diet of P/S 4.0. Total cholesterol per g -liver was higher in HF group than in LF group before and after cholesterol supplement even though it was increased more in LF group with cholesterol addition. Liver cholesterol was also higher in rats fed diets of P/S 4.0 at high fat level before and after cholesterol supplement. In contrast, total cholesterol per g-muscle was reduced by cholesterol supplement in all groups and it was significantly higher in LF than in HF. There was no significant effect in liver TG by total fat level and P/S ratio when cholesterol was supplemented. Muscle TG was lowered in all groups by cholesterol supplement but no effect by total fat level and P/S ratio.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.1-11
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• 1996

Male rats of 2 months-old(young), 6 months-old(adult) and 30 months-old(old)were fed 8 or 16 weeks to investigate the e(feats of dietary fat level on the lipid metabolism in the different stages of aging. The response of 30 month old rats to dietary fat level differed from either 2 or 6-months old rats. In 30-months old rats, dietary fat level had a little effect on weight gains, lipid content of serum as compared with other two age groups. Young rats showed higher body weight gain, F.S.R, and PER compared with aged rat. The younger and the more high fat fed the rats were, the more body weight gains, FER and PER showed. Weight of liver and kidney was increased in aged rats but ratio per unit weight of liver and kidney was not affected by age. Serum lipid content was higher in aged rat compared with the young and liver lipid content was higher in high fat diet fed rats. But TG of liver and serum was not changed with aging process. Intake, excretion and absorption of lipid was not changed by age of animals. but absorption was decreased as experimental period was increased.

• Journal of Nutrition and Health
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• v.1 no.1
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• pp.19-25
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• 1968

In order to study the effect of source and level of the commonly used dietary fats on growth and metabolism of rats fed on low protein diet (rice diet) the weaning white rats were fed on various different experimental diets (see tables 1 and 2) during 11 weeks. The observations were made as follows : 1. Growth: (see table 3 and figures 1-9) In all dietary fats, among the 3 levels, 5% fat level is the best. Especially, the perilla oil group was remarkably good. 10% and 20% fat levels impaired the growth, consequently the growth rates of both 10% and 20% fat level groups were worse than those of Basal group (no fat added). However, 10% and 20% fat levels did not impaired the growth of VII group (10% soy flour added) In 5% fat level, the growth was good in sequence of perilla oil, tallow, sesame oil, soy oil and lard. 2. Feed consumption: (see table 3) In 20% fat level, the feed consumption was lowered. Generally, the feed consumption rate was proportional to the growth rate. In feed efficiency, 5% fat level was the best. 3. Liver weight: (see table 4) In liver weight per 100 G body weight, 20% fat level was the largest. This may be due to the poor body growth and liver fat accumulation. 4. Liver nitrogen: (see table 4) Generally, lower fat level groups showed liver nitrogen. Liver nitrogen is low in the groups of 20% fat level. 5. Liver fat: (see table 4) Generally, higher fat level groups showed higher liver fat. 6. Serum cholesterol: (see table 5) Generally, higher fat level groups showed higher serum cholesterol. Lard, sesame oil, and tallow groups showed higher level and soy oil and perilla oil groups showed lower level. Especially, perilla oil group showed remarkably lower level and VII group (10% soy flour added) showed lower level than VI group (same fat but no soy flour added).

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.251-260
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• 2006

To study the correlation between body composition values and practice of the Standard Guideline for Korean Dietary Life, a nationwide cross-sectional survey was conducted with 378 female college students living in four Korean cities in December 2005. Among the student subjects, 98 were analyzed for body fat mass, percent body fat, waist-hip ratio(WHR), body mass index(BMI) and obesity degree using Inbody 3.0(Biospace Co, Seoul, Korea). Percent body fat was at a high level of 54.1 %, WHR was at a high level of 58.2% and BMI was at a high level of 41.8%. However, both weight and body fat were below normal at 79.5% and 77.6%, respectively. Percent body fat, WHR, and BMI were slightly negatively correlated with vegetable consumption, but slightly positively correlated with beer intake. WHR > 0.8 was significantly negatively correlated with exercise. Standard Guideline for Korean Dietary Life was practiced to and above normal level by 64.6% of the female college students. However, female college students who are within the normal range of body composition value should notice that obesity will relate to abdominal or visceral fat on their body.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.799-806
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• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.513-518
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• 1991

Evidence from recent studies in several laboratories indicates a relationship between type or level of fat in the diet and occurance of tumor at specific sites. The essential fatty acids in fat and degree of their unsaturation are important to determine the influence of a dietary fats on carcinogenesis. Alteration of dietary fat can also change carcinogenesis of cell in several tissues. Dietary fats appear to be important in both initiation and promotion stages of carcinogenesis. Several possible mechanisms have been investigated how dietary fat could affect to carcinogenesis at cellular level. One potential mechanism of dietary fat on carcinogenesis is through modulation of protein kinase C activity in the cell.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.261-271
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• 2006

To study the correlation with increasing body fat mass for the Standard Guideline for Korean Dietary Life, a nationwide, cross-sectional survey was performed with 178 male college students in december 2005. Among the student subjects, 76 were analyzed for body protein mass, body mineral mass, body fat mass, percent body fat, waist-hip ratio(WHR), body mass index(BMI) and obesity degree using Inbody 3.0(Biospace Co, Seoul, Korea). Body protein mass was at a high level of 92.1%, body mineral mass was at a low level of 94.7%. Body fat mass was at a high level of 28.9%, percent body fat was at a high level of 37.3%, WHR was at a high level of 31.6%, and obesity degree was at a high level of 38.2%, BMI was at a high level of 24.3% and BMR was observed at a high level of 41.8%. WHR was correlated with '7. Prepare food proper amount sanitarily.' and obesity degree, while BMl was were correlated with '4. Increase movement and eat proper amount.' positively. BMR was correlated with '6. Enjoy 3 meal a day regularly.' ArmCircle was correlated with '4. Increase movement and eat proper amount.' and fitness score was corrected with '4. Increase movement and eat proper amount', and '8. Enjoy Korean rice food style.' positively. Body protein mass and body mineral mass were negatively correlated with fruit, ArmCircle was positively correlated with fish, obesity degree was positively correlated with soup and BMI and ArmCircle were positively correlated with sweet. '8. Enjoy Korean rice food style.' was negatively significantly correlated with overweight, over percentage body fat, obesity degree > 120 and BMI. Male students were not practicing the Standard Guideline for Korean Dietary Life well with an average score of 37.7%. However, male students who are within the normal range of body composition analysis value have to notice that over range of weight, protein, percentage body fat, WHI and obesity degree was observed above average score of 30%.

• Journal of Nutrition and Health
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• v.20 no.5
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• pp.350-366
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• 1987

This research was designed to study the effect of Korean dietary lipids on the lipid metabolism and the immune function in young rats . The three different lipid sources were compared lard, perilla oil and fish oil. Three different levels of lipid in the diet, 2%, 15% and 30%,on the weight basis, were included. After four weeks feeding, the rats were sacrified and blood sample was collected to analyze for the total lipid, TG and cholesterol contents in serum. The HDL fraction in serum was seperated by the electrophoresis of lipoproteins. The immune responses were measured by the blastogenesis of spleen lymphocyte stimulated by PHA and in serum were measured. The following results were obtained. Lower body weight gain was shown in 30% lipid diet fed group on the isocaloric basis. In concerning the different dietary lipid sources, there were significantly lower boyd weight gain in fish oil than in perilla seed oil and lard group in 30% lipid groups. Deposition of body fat expressed by epididymal fat pad in serum were significantly different among perilla seed oil, lard and fish oil groups. Perilla seed oil group showed lowest level of total lipid and TG in serum regardless of dietary fat level. The feeding perilla seed oil to rats was resulted in lower serum cholesterol levels than lard in all three levels of fats tested. The HDL fraction was elevated in perilla seed oil group at the high fat level. The stimulating responses of lymphycotes by PHA did not seem to be influenced by different dietary fat sources. However, conA mitogenic responses was significantly increased in perilla seed oil group. The lower level of perilla seed oil (2%, 15%) showed slightly higher responses of ConA, indicating that lower level of perilla seed oil might have stimulatory response on the immune response. The number of antibody forming cells of spleen against SRBC was increased in 30% fat level for all the three kind of fats. However, no effect has been found in plaque forming cell response by the differences in dietary fat sources. There were no significant differences in serum IgG and IgA levels in all dietary groups.