Effects of dietary Chinese cured meat on lipid metabolism in rats

The effects of different fats on animal lipid metabolism were investigated in order to clarify the safety of cured meat. The physical effect of nitrite in the cured meat was also explored due to a increased concern of this compound as a food additive. Body weight, food intake, organ/body weight ratio and plasma lipid profiles were analyzed. Rats fed with cured meat fat did not show any differences in body weight and food intake, compared with the control, and no significant difference was observed among groups. However, lard-fed rats showed marked morphological alternations in aortic intima and liver tissue. The cured meat group did not show apparent morphological changes on aorta intima compared to the control. Rats that received lard diet had significantly elevated TC (2.27 +/- 0.46 mmol/ml), higher LDL-C (0.78 +/- 0.31 mmol/ml) but lower HDL-C (1.55 +/- 0.14 mmol/ml). Lard-fed rats had elevated oxidized LDL in serum and MDA level in blood and liver. However, diets containing fresh fat (with/without added nitrite) or cured meat fat failed to show these detrimental effects. (C) 2007 Elsevier Ltd. All rights reserved.Chemistry, AppliedFood Science & TechnologyNutrition & DieteticsSCI(E)0ARTICLE160-6710