Journal of Lipid Research, Vol. 14, 169-177, March 1973
Copyright © 1973 by Lipid Research, Inc.
Effect of dietary fat on pancreatic lipase levels in the rat
Lewis I. Gidez
Departments of Biochemistry and Medicine, Albert Einstein College of Medicine, Yeshiva University, Bronx, New York 10461
The effect of dietary fat on levels of lipase and other enzymes in rat pancreas has been studied. It was possible to raise levels of lipase in animals by supplementing their commercial chow diet with added fat or by raising the level of fat in semipurified diets from 4% to 22%. Pancreatic amylase levels decreased in rats fed the high fat diets, whereas levels of chymotrypsinogen and trypsinogen were unaffected. The type of carbohydrate in the semipurified diets made no difference. Thus, the levels of enzymes in rats fed dextrose-containing diets or cornstarch-containing diets were similar. On the basis of the present data, and results of others, it would appear that levels of pancreatic lipase are increased when the fat content of the diet is raised from about 5% to 15-22%, but that little or no additional increase in lipase levels can be attained by any further increase in the amount of dietary fat.
Supplementary key words dietary cholesterol • amylase • chymotrypsinogen • trypsinogen
Submitted on January 31, 1972
Accepted on October 27, 1972
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