Resumen

SOUKI, Aida et al. Adición de mayonesa a la dieta de rata Sprague-Dawley incrementa la glicemia y los triacilglicéridos con disminución del HDL-colesterol. AVFT [online]. 2007, vol.26, n.1, pp.66-69. ISSN 0798-0264.

The aim of the present study was to investigate the effect of the addition of mayonnaise to diet on some risk factors for cardiovascular diseases (CVD). For this purpose, twenty four male Sprague-Dawley rats were fed ad libitum rat chow containing 25% mayonnaise for five weeks. Serum glucose, total cholesterol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), very low-density lipoprotein cholesterol (VLDL-C) and triacylglycerides were determined at baseline and after the dietary intervention. Diet containing mayonnaise significantly increased serum glucose (from 101,3 ± 3,9 to 126,4 ± 4,5 mg/dl, p< 0,0001),  triacylglycerides  (from 49,9 ± 3,4 to 117,4 ± 27,6 mg/dl; p<0,02) and VLDL-C (from 10,0 ± 0,7 to. 23,5 ± 5,5 mg/dl; p<0,02), and significantly reduced serum HDL-C (from 40,8 ± 1,7 to 35,8 ± 1,0 mg/dl; p<0,001). Total cholesterol and LDL-C were unchanged when compared with baseline. The results suggest that the addition of mayonnaise to a daily dietary intake induced unfavorable changes on the CVD risk factors in normal rats, which make us reflect about the effect that food additives, such as mayonnaise can exhibit on human beings.

Palabras clave : mayonnaise; linoleic acid; glycemia; lipid profile; cardiovascular disease.