Supported by grants from the Ottawa General Hospital Research Foundation and the Medical Research Council of Canada.
Beef Fat Prevents Alcoholic Liver Disease in the Rat
Article first published online: 11 APR 2006
Alcoholism: Clinical and Experimental Research
Volume 13, Issue 1, pages 15–19, February 1989
How to Cite
Nanji, A. A., Mendenhall, C. L. and French, S. W. (1989), Beef Fat Prevents Alcoholic Liver Disease in the Rat. Alcoholism: Clinical and Experimental Research, 13: 15–19. doi: 10.1111/j.1530-0277.1989.tb00276.x
- Issue published online: 11 APR 2006
- Article first published online: 11 APR 2006
- Received for publication April 11, 1988; revised manuscript received June 1, 1988; accepted June 16, 1988
The amount and type of dietary fat is thought to be important in the pathogenesis of alcoholic liver disease (ALD). We investigated the role of different dietary fats in our rat model for ALD. Liver pathology was evaluated in rats fed ethanol and lard or tallow or corn oil over a period of 2 to 6 months. All experimental animals were pair-fed the same diet as controls except that glucose was isocalorically replaced by ethanol. Rats fed tallow and ethanol developed none of the features of ALD, those fed lard and ethanol developed minimal to moderate disease, rats fed corn oil and ethanol developed the most severe pathology. The degree of histopathological abnormality correlated with the linoleic acid content of fat in the diet (tallow 0.7%, lard 2.5%, corn oil 56.6%). We postulate that linoleic acid facilitates development of ALD and provides an explanation for our previous epidemiological observations.