Preparation of High Fat Diets and their Impact on the Development of Obesity, Hyperlipidemia and Hyperglycemia in Albino Rats
Main Article Content
Abstract
Introduction: The rising prevalence of type 2 diabetes has drawn attention to dietary factors contributing to insulin resistance, a hallmark of the disease. High-fat diets (HFDs) have been consistently associated with the development of hyperglycemia and insulin resistance in experimental animal models.
Objectives: This study aimed to investigate the effects of different fat sources in HFDs on the induction of insulin resistance in rats. Five types of HFDs were formulated using the fat sources i.e. branded vegetable fat i.e. Dalda (hydrogenated fat), Animal fat (lard), Margarine, Coconut oil, and Palm oil
Methods: All diets were otherwise identical in composition, consisting of Bengal gram flour, soybean, sugar, mineral salts, cholesterol, and albumin, yielding a nutritional profile of around 25% carbohydrates, 25 % protein, 20 % fat, 4 % fiber, and approximately 1.0 % of salts and minerals.
Results The ingredients were thoroughly mixed, formed into dough, pelletized, and stored at -20°C to minimize fat oxidation prior to use.
Conclusions: The results demonstrated that none of these prepared high fat diets could induce either obesity, hyperlipidemia and hyperglycemia in Sprague Dawley strain of albino rats.