[Effects of dietary fat on permeability of the protective intestinal barrier to macromolecules in experimental anaphylaxis].

Wistar rats were sensitized with hen egg ovalbumin (OVA) intraperitoneally and were fed with diets that contained 12% fish oil (FO) or sunflower oil for 3 weeks with a purpose to study the influence of dietary fat source on the macromolecular permeability of small intestine in systemic anaphylaxis. 29 days later the systemic anaphylaxis was challenged by i.v. administration of OVA. This reaction was aggravated in animals fed with FO this being supported by morphofunctional changes pattern in small intestine. The deleterious effect on intestinal protective barrier efficiency against polyethyleneglycol 4000 macromolecules was noticed in rats fed with FO containing large amounts of n-3 PUFA. It's suggested that the prevention of deleterious effect of FO is possible by increase of dietary antioxidative factors consumption that might be taken into consideration during some kinds of dietary treatment.