Dietary Canola Oil Modifies Myocardial Fatty Acids and Inhibits Cardiac Arrhythmias in Rats

January 1, 1995 Human Health and Nutrition Data 0 Comments

Dietary Canola Oil Modifies Myocardial Fatty Acids and Inhibits Cardiac Arrhythmias in Rats

Year: 1995
Authors: McLennan, P.L., Dallimore, J.A.
Publication Name: J. Nutr.
Publication Details: Volume 125, Pages 1003-9.


Previous research showed that dietary fish oil was potently antiarrhythmic in rats but olive oil was not. This study was designed to test the hypothesis that canola oil, another major dietary source of oleic acid additionally containing the (n-3) polyunsaturated fatty acid a-linolenic acid [18:3(n-3)], can reduce vulnerability to cardiac arrhythmia in rats. Rats were randomly as signed to one of four experimental diet groups for 12 wk. The fat source in the diets was 12% olive (63% oleic acid), canola (55% oleic, 8% a-linolenic acid), soybean [50% linoleic 18:2(n-6), 7% a-linolenic acid] or sunflower seed oil (64% linoleic acid). Arrhythmias were induced by coronary artery occlusion and reperfusion. Incidence of ventricular fibrillation, mortality and ar rhythmia score during reperfusion were significantly lower in rats fed the diet containing canola oil than in those fed the olive oil diet. No difference in the severity of arrhythmias was seen in groups fed diets containing soybean or sunflower seed oils. Analysis of myocardial phospholipid fatty acids showed that consumption of canola oil decreased the ratio of (n-6)/(n-3) polyunsaturated fatty acids relative to the other diets, as does dietary fish oil. These results suggest that regular substitution of canola oil for other dietary lipid sources may assist in reducing the likelihood of a transient ischemic event leading to life-threatening cardiac arrhythmias, but the effectiveness of a-linolenic acid is reduced by high levels of linoleic acid. Author's Abstract.

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