Thermally oxidized dietary fat and colon carcinogenesis in rodents

Abstract

Thermally oxidized animal fat (beef tallow) was assessed for colon cancer‐promoting and ‐initiating activity in F‐344 rats and CF‐1 mice with the use of the aberrant crypt focus (A CF) assay. In two promotion studies, extensively oxidized beef tallow (110°C for 144–168 h, peroxide value approx 200 meq/kg, with >80% loss of allylic and olefinic protons) had relatively little effect on the growth of ACF in F‐344 rats. The multiplication constant for treatment/control of ACF size in aberrant crypts per ACF at 100 days was 1.07 (95% confidence interval = 1.01–1.14) and 0.98 (95% confidence interval = 0.91–1.06). ACF size was not affected by less extensively oxidized beef tallow or by a 10‐fold reduction of dietary α‐tocopherol during the growth of the ACF. In initiation studies, extensively oxidized beef tallow administered by gavage increased the number of animals with ACF and the number of ACF per colon (11 of 23 and 5 of 29 animals with ACF; 1.09 ± 0.29 and 0.21 ± 0.09 ACF/colon, respectively). Less severely oxidized beef tallow was without effect. Further studies with CF‐1 mice confirmed that extensively oxidized beef tallow increased numbers of animals with ACF and average ACF per colon. The unsaturated aldehyde acrolein was without effect in the ACF assay. These data suggest that highly thermolyzed beef tallow contains an uncharacterized initiator or leads to conditions in which spontaneously initiated ACF are increased.