Influence of dietary fatty acids on the incidence of mammary tumors in the C3H mouse.
Influence of dietary fatty acids on the incidence of mammary tumors in the C3H mouse.
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发表时间：
1981-04
期刊：
影响因子：
11.2
通讯作者：
Ian J. Tinsley;John A. Schmitz;Donald A. Pierce
中科院分区：
文献类型：
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作者：
Ian J. Tinsley;John A. Schmitz;Donald A. Pierce
统计技术已被用于确定C3H小鼠自发性乳腺肿瘤的发生率与饮食中单个脂肪酸水平的关联程度。我们选择了11种不同的脂肪和油，以及这些脂肪和油的9种混合物，因此9种主要脂肪酸的含量在一个合理的范围内变化，彼此之间没有高度的相关性。在饮食中含有10%这些不同脂肪的小鼠中观察到肿瘤发病率。计算了肿瘤发病率或肿瘤发生时间与膳食脂肪中9种脂肪酸（4种饱和脂肪酸和5种不饱和脂肪酸）水平的关系。当增加亚油酸（18:2）水平以取代日粮中其他8种脂肪酸时，观察到肿瘤发病率增加和肿瘤发生时间缩短，而另一种多不饱和脂肪酸亚油酸（18:3）对肿瘤发病率几乎没有影响。四种饱和脂肪酸，劳瑞德（12:0），肉豆蔻酸酯（14:0），棕榈酸酯（16:0）和硬脂酸酯（18:0），进行了研究，只有后者显示出显著的效果。硬脂酸水平的增加与肿瘤发生率的降低和肿瘤发生时间的延长有关。也有研究表明，芥酸（22:1）可降低肿瘤发生率，而油酸（19:1）无显著作用。
Statistical techniques have been used to establish the extent to which the incidence of spontaneous mammary tumors in C3H mice could be associated with the levels of individual fatty acids in their diets. Eleven different fats and oils and nine mixtures of these fats and oils were selected so that the levels of the nine major fatty acids varied over a reasonable range and were not highly correlated with one another. Tumor incidence was observed in mice raised on diets containing 10% of these different fats. Multiple regressions have been calculated, expressing tumor incidence or time to tumor as a function of the levels of nine fatty acids, four saturated and five unsaturated, of the dietary lipids. Increased tumor incidence and decreased time to tumor were observed when increasing levels of linoleate (18:2) replaced the eight other fatty acids in the diet while the other polyunsaturated fatty acid, linolenate (18: 3), had little effect on tumor incidence. Four saturated fatty acids, laureate (12:0), myristate (14:0), palmitate (16:0), and stearate (18:0), were studied, with only the latter showing a significant effect. Increasing levels of stearate were associated with decreased tumor incidence and increased time to tumor. There was also a suggestion that erucic acid (22:1) reduced tumor incidence, but oleic acid (19:1) produced no significant effect.