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Cholesterol Vehicle in Experimental Atherosclerosis 24: Avocado Oil

The Wistar Institute (D.K., S.A.T., S.W.), Philadelphia, Pennsylvania
Department of Chemistry, Chestnut Hill College (S.K.C.), Philadelphia, Pennsylvania
Department of Health and Clinical Science, University of Massachusetts-Lowell, Lowell, Massachusetts (T.A.W., R.J.N.)

Address reprint requests to: David Kritchevsky, Ph.D., Institute Professor and Caspar Wistar Scholar, The Wistar Institute, 3601 Spruce Street, Philadelphia, PA 19104. E-mail: kritchevsky{at}mail.wistar.upenn.edu

Objective: To determine atherogenicity of avocado oil relative to saturated (coconut oil), monounsaturated (olive oil) and polyunsaturated (corn oil) fats.

Methods: New Zealand White rabbits were fed a semipurified diet containing 0.2% cholesterol and 14% fat for 90 days. They were then necropsied and severity of atherosclerosis was determined visually.

Results: Coconut oil was the most atherogenic fat. Corn oil was only slightly less atherogenic than either olive or avocado oils. Percentage of serum HDL cholesterol was highest in the rabbits fed the two monounsaturated fats.

Conclusion: Avocado oil is of the same order of atherogenicity as corn oil and olive oil.

Key words: atherosclerosis, avocado oil, cholesterol, coconut oil, corn oil, olive oil, rabbits