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Journal of Nutrition Vol. 101 No. 8 August 1971, pp. 997-1012
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Modification of Ethanol-induced Changes in Rat Liver Composition by the Carbohydrate-Fat Component of the Diet1,2,

Catherine Carroll and Louise Williams

Home Economics Department, Agricultural Experiment Station, University of Arkansas, Fayetteville, Arkansas 72701

Diets containing different combinations and relative proportions of carbohydrates and fats were fed to weanling rats ingesting 25% of total calories as ethanol, to investigate effects of the carbohydrate-fat component of the diet on liver lipid changes induced by moderate intakes of ethanol. Protein provided 21% of total calories, and intakes of minerals, vitamins, and choline chloride were at recommended levels. Carbohydrate-fat combinations were corn oil and hydrogenated coconut oil, each with glucose and fructose. Each combination was fed in three ratios: moderate, low, and high fat. Ethanol ingestion consistently depressed the ratio of glycogen to lipid in liver, but net effect varied with diet. Accumulation of fat in the liver was most severe when ethanol was given with the high corn oil diet containing glucose. Substantial liver lipid also accumulated in groups fed high corn oil with fructose, and low or high hydrogenated coconut oil with fructose. High corn oil intakes significantly increased cholesterol content of livers. Fatty acid patterns showed interrelated effects of ethanol ingestion, carbohydrate-fat combination, and carbohydrate-to-fat ratio. The carbohydrate-fat component of the diet can determine effects of moderate intake of ethanol on composition of liver and liver lipids.

1 Published with the approval of the Director of the Arkansas Agricultural Experiment Station.

2 Supported in part by a Licensed Beverage Industries Research Grant, and by Public Health Service Research Grant no. AM-04854 from the Institute of Arthritis and Metabolic Diseases.

Manuscript received 2 November 1970.




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