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Journal of the American College of Nutrition Volume 22, 2003 - Issue 1
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Original Research Papers

Cholesterol Vehicle in Experimental Atherosclerosis 24: Avocado Oil

David Kritchevsky The Wistar Institute (D.K., S.A.T., S.W.), Philadelphia, PennsylvaniaCorrespondence[email protected]
, PhD,
Shirley A. Tepper The Wistar Institute (D.K., S.A.T., S.W.), Philadelphia, Pennsylvania
,
Scott Wright The Wistar Institute (D.K., S.A.T., S.W.), Philadelphia, Pennsylvania
,
Susanne K. Czarnecki Department of Chemistry, Chestnut Hill College (S.K.C.), Philadelphia, Pennsylvania
, PhD,
Thomas A. Wilson Department of Health and Clinical Science, University of Massachusetts-Lowell, Lowell, Massachusetts (T.A.W., R.J.N.)
, PhD &
Robert J. Nicolosi Department of Health and Clinical Science, University of Massachusetts-Lowell, Lowell, Massachusetts (T.A.W., R.J.N.)
, PhD
Pages 52-55 | Received 27 Mar 2002, Accepted 16 Aug 2002, Published online: 19 Jun 2013
 
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Abstract

Objective: To determine atherogenicity of avocado oil relative to saturated (coconut oil), monounsaturated (olive oil) and polyunsaturated (corn oil) fats.

Methods: New Zealand White rabbits were fed a semipurified diet containing 0.2% cholesterol and 14% fat for 90 days. They were then necropsied and severity of atherosclerosis was determined visually.

Results: Coconut oil was the most atherogenic fat. Corn oil was only slightly less atherogenic than either olive or avocado oils. Percentage of serum HDL cholesterol was highest in the rabbits fed the two monounsaturated fats.

Conclusion: Avocado oil is of the same order of atherogenicity as corn oil and olive oil.

This work was supported, in part, by a grant from the California Avocado Commission, Santa Ana CA, and by a Research Career Award (HL00734) from the National Institutes of Health.

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