Zeytinyağı, margarin ve tereyağı ile beslenen farelerin kardiovasküler sistemlerinde oluşan değişiklikler
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Date
1987
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Uludağ Üniversitesi
Abstract
Son 30-40 yıldan beri yapılan birçok araştırmada, kandaki lipid düzeyleri ile koroner aterosklerotik kalp hastalıklarına tutulma ve mortalite oranları arasında belirli bir uygunluk bulunduğu gösterilmiştir. Yenilen yağların, kardiyovasküler sistem üzerindeki etkisi, Uludağ Üniversitesi Tıp Fakültesi Araştırma Laboratuvarında tarafından incelendi. Deneylerimizi 200 adet fare üzerinde yaptık. Fareleri, 50 şer adetlik 4 gruba aldık. Fareler bir ay yaşlı olup, 6 ay süreyle: 1. Gruba zeytinyağı, 2. Gruba margarin ve 3. Gruba da tereyağını standard fare yemine % 6 oranında ek ilave yaparak yedirdik. 4. Grup ise, kontrol grubunu oluşturdu ve standart fare yemi ile beslendi. Süre sonunda fareler kesilerek incelediler: Standard yemle beslenen kontrol grubunda ve zeytinyağı eklenmiş olan yemle beslenen grupta kalp kası arter ve glomerül arteriolleri normal bulundukları halde, tereyağı ve margarin ilave edilmiş olan yemle beslenen farelerde kapiller arteriyoskleroz, kapiller lumende skleroz ve trombüs, böbrek glomerüllerinde atrofi, hyalin dejenerans ve skleroz gelişimi tespit olundu. Bu değişiklikler, margarin yiyenlerde tereyağı yiyenlere oranla daha ağır idi.
Effects of fat in daily standard diet on cardiovascular system have been investigated in Uludağ University Medical Faculty Research Animal laboratory. Two hundred a month old rats divided into 4 groups and fed for 6 months with the following fetty diets. First group were fed with olive oil, the second group with margarine and the third group with butter. The 4 th group were fed with standard diet and used as a control group. At the end of 6 months all the rats were killed and their coronary arteries and glomerular arterioles were examined. Findings were normal in control and first group of animals. In second and third groups which were fed margarine and butter, there were capillary atherosclerosis and thrombus formation in coronary arteries. And there were hyaline degeneration and sclerosis and atrophy in glomerular arterioles. These changes were more apparent in the group which were fed with margarin than butter.
Effects of fat in daily standard diet on cardiovascular system have been investigated in Uludağ University Medical Faculty Research Animal laboratory. Two hundred a month old rats divided into 4 groups and fed for 6 months with the following fetty diets. First group were fed with olive oil, the second group with margarine and the third group with butter. The 4 th group were fed with standard diet and used as a control group. At the end of 6 months all the rats were killed and their coronary arteries and glomerular arterioles were examined. Findings were normal in control and first group of animals. In second and third groups which were fed margarine and butter, there were capillary atherosclerosis and thrombus formation in coronary arteries. And there were hyaline degeneration and sclerosis and atrophy in glomerular arterioles. These changes were more apparent in the group which were fed with margarin than butter.
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Keywords
Zeytinyağı, Margarin ve tereyağı, Fareler, Kardiovasküler sistemlerde oluşan değişiklikler, Olive oil, Mice, Margarine and butter, Changes in the cardiovascular systems
Citation
Çobanoğlu, N. vd. (1987). ''Zeytinyağı, margarin ve tereyağı ile beslenen farelerin kardiovasküler sistemlerinde oluşan değişiklikler''. Uludağ Üniversitesi Tıp Fakültesi Dergisi, 14(3), 347-357.