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Nutrient Interactions and Toxicity
Research Communication

Insufficient Dietary Vitamin E Increases the Concentration of 7ß-Hydroxycholesterol in Tissues of Rats Fed Salmon Oil

Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Emil-Abderhaldenstraße 26, D-06108 Halle/Saale, Germany

¹To whom correspondence should be addressed. E-mail: eder{at}landw.uni-halle.de.

This study was conducted to determine the interaction between the type of dietary fat (coconut oil or salmon oil) and the vitamin E concentration of the diet [10, 20, 40 or 240 mg -tocopherol equivalents (-toc)/kg] in relation to the concentration of 7ß-hydroxycholesterol (7ß-OH) in liver, plasma, LDL and erythrocytes of rats. In the rats whose diet contained salmon oil, the concentration of 7ß-OH was dependent on the dietary vitamin E concentration. Rats whose diet contained 10 mg -toc/kg had significantly higher concentrations of 7ß-OH in all samples studied than those whose diet contained 20, 40 or 240 mg -toc/kg. Increasing the dietary vitamin E concentration from 40 to 240 mg -toc/kg did not reduce the concentration of 7ß-OH in any samples. In the rats whose diet contained coconut oil, the concentration of 7ß-OH was independent of the dietary vitamin E concentration in all samples. The study shows that insufficient vitamin E in the diet increases the formation of 7ß-OH in rats fed salmon oil, whereas a dietary vitamin E supply in excess of the requirement does not lower 7ß-OH concentrations compared with an adequate vitamin E supply.

KEY WORDS: • 7ß-hydroxycholesterol • vitamin E • oxysterols • fish oil • rats