Aguila Marcia Barbosa, Sa Silva Suzana P, Pinheiro Alessandra R, Mandarim-de-Lacerda Carlos Alberto
Laboratory of Morphometry and Cardiovascular Morphology, State University of Rio de Janeiro, Biomedical Center, Institute of Biology, Av 28 de Setembro 87 (fds), 20551-030 Rio de Janeiro, RJ, Brazil.
J Hypertens. 2004 May;22(5):921-9. doi: 10.1097/00004872-200405000-00013.
The nature of dietary lipid intake contributes to blood pressure control.
To test whether different edible lipid compounds are either beneficial or harmful to blood pressure and cardiac and aortic structure.
Six groups of 3-month-old male spontaneously hypertensive rats (n = 5) received different edible oils (fish, canola, palm, olive and soybean oils, 1.5 g/kg per day + 1 IU/ml vitamin E) or a placebo (water) by gavage for 13 weeks. Stereology was used to analyse left ventricular cardiomyocytes, intramyocardial vessels, connective tissue, aortic lamellae and tunica media smooth muscle cells.
Fish oil decreased blood pressure, and increases in blood pressure were prevented by both canola and palm oils. The cardiomyocyte and intramyocardial vessel indices were greater in the fish-, canola- and palm-oil groups and smaller in the soybean-oil, olive-oil and control groups; the opposite effects were found in interstitial connective tissue. The number of lamellae was smaller in the fish-oil group but greater in the soybean-oil, canola-oil, and olive-oil groups. Canola oil reduced aortic wall thickness, but palm oil did not. The number of smooth muscle cells was smaller in the groups given fish, canola and olive oils.
The most beneficial cardiac and aortic structural effects occurred in the fish-oil group. Both canola oil and palm oil were also effective in reducing blood pressure, favouring myocardial remodelling, although they produced contrasting effects with regard to aorta wall structure. Soybean oil and olive oil had mild effects on myocardial and aortic structure.
膳食脂质摄入的性质有助于血压控制。
测试不同的可食用脂质化合物对血压以及心脏和主动脉结构是有益还是有害。
六组3个月大的雄性自发性高血压大鼠（每组n = 5）通过灌胃接受不同的食用油（鱼油、菜籽油、棕榈油、橄榄油和大豆油，每天1.5 g/kg + 1 IU/ml维生素E）或安慰剂（水），持续13周。采用体视学方法分析左心室心肌细胞、心肌内血管、结缔组织、主动脉板层和中膜平滑肌细胞。
鱼油可降低血压，菜籽油和棕榈油均可预防血压升高。鱼油、菜籽油和棕榈油组的心肌细胞和心肌内血管指数较高，而大豆油、橄榄油和对照组较低；间质结缔组织则呈现相反的效果。鱼油组的板层数较少，而大豆油、菜籽油和橄榄油组较多。菜籽油可降低主动脉壁厚度，但棕榈油则无此作用。给予鱼油、菜籽油和橄榄油组的平滑肌细胞数量较少。
鱼油组对心脏和主动脉结构的有益影响最为显著。菜籽油和棕榈油在降低血压、促进心肌重塑方面也有效，尽管它们对主动脉壁结构产生了相反的影响。大豆油和橄榄油对心肌和主动脉结构的影响较小。
