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Journal of Nutrition Vol. 109 No. 11 November 1979, pp. 1934-1945
Copyright © 1979 by American Society for Nutrition
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Effects of Dietary Calcium on Blood and Tissue Lipids, Tissue Phospholipids, Calcium and Magnesium Levels in Rabbits Fed Diets Containing Beef Tallow

Rita M. Dougherty and James M. Iacono

Lipid Nutrition Laboratory, Nutrition Institute, Human Nutrition Center, Science and Education Administration, Beltsville Agricultural Research Center, Beltsville, Maryland 20705

Levels of lipids, calcium and magnesium in blood and tissue were examined in rabbits to determine the effects of 20% beef tallow diets containing three levels of calcium, <0.02, 0.8 or 1.6%. In plasma, the calcium-deficient (<0.02%) diet contributed to elevated cholesterol and phospholipid, but had no effect on triglyceride levels. Plasma calcium decreased in the calcium-deficient group and plasma magnesium decreased in the high-calcium (1.6%) group of rabbits. Lipid levels of some tissues varied with the level of dietary calcium. Cholesterol, total phospholipid, sphingomyelin and phosphatidylethanolamine were generally elevated in livers of calcium-deficient rabbits, but the individual phospholipids were decreased in skeletal muscle. Lungs of the calcium-deficient group also had lower phospholipid levels than the high-calcium group. Liver, kidneys, brain and adipose tissue triglyceride levels were highest in the high-calcium group. The calcium level of skeletal muscle was lower in the calcium-deficient group than in the high-calcium group. Calcium in brain and adipose tissue were highest in the calcium-deficient group. Except for adipose tissue, magnesium levels of the tissues studied were not affected by dietary calcium.

KEY WORDS: • rabbits • lipids • calcium • beef tallow

Manuscript received 23 October 1978.




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