Universidad de Buenos Aires, Facultad de Odontología, Cátedra de Bioquímica General y Bucal. Buenos Aires, Argentina.
Universidad de Buenos Aires, Facultad de Odontología, Cátedra de Fisiología. Buenos Aires, Argentina.
Acta Odontol Latinoam. 2023 Aug 31;36(2):96-105. doi: 10.54589/aol.36/2/96.
Previous studies by us demonstrated that the consumption of thermally oxidized oil diet adversely affects body growth, lipid metabolism, bone mass and femur biomechanical competence.
The aim of this study was to evaluate the effects of a diet containing fried sunflower oil on the mandible of growing rats.
Male Wistar rats (21±1 day old) (n=21) were assigned at weaning to one of three diets for 8 weeks: a control diet (C), a diet containing sunflower oil (SFO) or a diet containing sunflower oil that had been repeatedly heated (SFOx); both SFO and SFOx were mixed with commercial rat chow at 13% (w/w). The consistency and viscosity of the 3 diets were similar. Zoometrics and food intake were recorded weekly. At wk=8, mandibular growth was assessed by measurements of anatomical points of cleaned bones, and mandible biomechanical competence was assessed to estimate the structural properties of the bone. Statistical analysis was performed by SPSS v. 20.0.
Rats fed SFOx diet attained the lowest final body weight (P=0.0074), mandibular weight (P=0.0001) and mandibular \length (P=0.0002). Load bearing capacity (Wf;N), load of yielding (Wy;N) and stiffness (Wy/dy;N/mm) of the mandible were negatively affected by both sunflower oil diets (fresh and fried) (P=0.001; P=0.002; P=0.003, respectively) though SFOx induced the most significant reduction in Wy/dy (C:44.4(5.4) > SFO:36.1(2.1) > SFOx: 26.3(3.7) N/ mm; P=0.003). The deleterious effect of SFOx on mandibular growth was more accentuated on the posterior part of the bone (C:11.4(0.3)=SFO:11.2(0.2)>SFOx: 10.7(0.2) mm; p=0.0005); the anterior/ posterior ratio (C:1.25(0.02)=SFO:1.27(0.02)<SFOx:1.32(0.03); p=0.0001) indicated that SFOx induced mandibular deformation.
Consumption of SFOx diet during growth could affect mandibular morphometric properties and biomechanical competence, in terms of bone stiffness.
我们之前的研究表明，食用热氧化油饮食会对身体生长、脂质代谢、骨量和股骨生物力学能力产生不利影响。
本研究旨在评估含有煎炸葵花籽油的饮食对生长中大鼠下颌骨的影响。
雄性 Wistar 大鼠（21±1 日龄）（n=21）在断奶时被分配到三种饮食中的一种，持续 8 周：对照饮食（C）、含葵花籽油的饮食（SFO）或反复加热的葵花籽油饮食（SFOx）；SFO 和 SFOx 均与商业大鼠饲料以 13%（w/w）的比例混合。3 种饮食的稠度和粘性相似。每周记录 Zoometrics 和食物摄入量。在 8 周时，通过清洁骨骼解剖点的测量评估下颌骨生长，通过评估骨的结构特性来评估下颌骨的生物力学能力。统计分析采用 SPSS v. 20.0 进行。
喂食 SFOx 饮食的大鼠体重最低（P=0.0074）、下颌骨重量（P=0.0001）和下颌骨长度（P=0.0002）最低。下颌骨的承载能力（Wf；N）、屈服载荷（Wy；N）和刚度（Wy/dy；N/mm）均受到葵花籽油饮食（新鲜和煎炸）的负面影响（P=0.001；P=0.002；P=0.003），尽管 SFOx 诱导的 Wy/dy 降低最为显著（C：44.4（5.4）>SFO：36.1（2.1）>SFOx：26.3（3.7）N/mm；P=0.003）。SFOx 对下颌骨生长的有害影响在后半部分更为明显（C：11.4（0.3）=SFO：11.2（0.2）>SFOx：10.7（0.2）mm；p=0.0005）；前/后比（C：1.25（0.02）=SFO：1.27（0.02）<SFOx：1.32（0.03）；p=0.0001）表明 SFOx 诱导了下颌骨变形。
生长期间食用 SFOx 饮食可能会影响下颌骨形态计量学特性和生物力学能力，表现为骨刚度降低。
