Abstract
Evidence indicates that dietary lipids influence adrenocortical function. In the present
study, weanling rats were fed isocaloric synthetic diets for 6 and 12 months that
contained 10% of one of the selected fatty acids as the predominant lipid: butter
fat (high saturated, low polyunsaturated fat); olive oil (monounsaturated); corn oil
(polyunsaturated); ω-3 ethyl ester mixture (long-chain polyunsaturates); elevated
eicosapentaenoic acid; elevated docosahexaenoic acid. Adrenocortical cells derived
from individual rats were evaluated for corticosterone and aldosterone responses to
adrenocorticotropic hormone (ACTH). All comparisons were to the butter fat diet. Adrenocortical
cell sensitivity to ACTH was not affected by the diets. However, there were differences
in basal and maximal ACTH-induced corticosteroid production. Compared to the butter
fat diet, the other diets variably decreased cellular corticosteroid production. Corticosterone
and aldosterone production were affected similarly. The greatest decrease was most
often seen with the ω-3 mixture diet (about −67%). At 6 months, the docosahexaenoic
acid-elevated diet had selective suppressive actions on adrenocortical function whereas
at 12 months, both docosahexaenoic and eicosahexaenoic acid-elevated diets had similar
suppressive efficacies. The data indicate that a diet rich in high saturated, low
polyunsaturated fat augments adrenocortical function and increasing the representation
of long-chain unsaturated fatty acids suppresses adrenocortical function.
Key words
fatty acids - adrenal gland - corticosteroids - rat
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Correspondence
R.V. CarsiaPhD
Department of Cell Biology
UMDNJ-School of Osteopathic Medicine
2 Medical Center Drive
Stratford
08084-1489 NJ
USA
Phone: +1/856/566 60 39
Fax: +1/856/566 28 81
Email: carsiaro@umdnj.edu
