Effect of Different Degrees of Hydrogenated Fish Oil on Intestinal Carcinogenesis in Min/+ mice
Journal article, Peer reviewed
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Original versionMolin, M., Berstad, P., BENTH, J. Š., Alexander, J., Paulsen, J. E., & Almendingen, K. (2013). Effect of Different Degrees of Hydrogenated Fish Oil on Intestinal Carcinogenesis in Min/+ mice. Anticancer research, 33(2), 477-483. http://ar.iiarjournals.org/content/33/2/477.full.pdf+html
Intake of trans fatty acids from hydrogenated fish oils has been related to increased risk of coronary heart diseases. The possible effect on colorectal carcinogenesis is unclear. Materials and Methods: Multiple intestinal neoplasia (Min/+) mice were fed one of four experimental diets: either raw fish oil (FO), low (LHFO)-, high (HHFO)- or fully-hydrogenated fish oil (FFHO), from 0 to 9 weeks of age. The number and size of intestinal tumors were recorded. Results: There was no difference between the intervention groups in the numbers of developed intestinal tumors. The tumor size was statistically significantly lower in HHFO vs. the FO-group in male Min/+ mice. The HHFO and FHFO groups had lower weight gain than did the FO group (p=0.008 and p=0.04, respectively), but gender differences, due to effect of dietary intervention on weight gain, were found in Min/+ mice. Conclusion: When compared with raw fish oil, different degrees of hydrogenation of the fish oil had no effect on intestinal carcinogenesis in Min/+ mice.