Three groups of weanling male rats were fed for five weeks on diets, which were added about 25 mg/100g of roughly equal mixture of α-, β-, γ; - and δ-tocopherol and lard, beef tallow or safflower oil as dietary fat (LA-25, BT-25, or 50-25, respectively). After feeding, the effect of dietary fat on tissue uptake and the accumulation of each of tocopherols were investigated by analyzing tocopherols in various tissues of those rats, using high performance liquid chromatography. 1) During feeding, the body weight of rat in the group BT-25 fed on the lowest content of linoleic acid was significantly lower than those in other two groups. However, no significant differences were found among three grougs in the relative organ weight for both liver and lung after feeding. 2) Comparisons of groups LA-25 and BT-25 showed that the concentration of each tocopherol in any tissue hardly changed by a deficiency of essential fatty acids. 3) Comparisons of groups LA-25 and SO-25 showed a tendency that the concentration of α-tocopherol in any tissue decreased with an increase in the content of linoleic acid in the diet, while the concentration of β-tocopherol rather slightly increased. Thus, in terms of the composition of tocopherols, the percentage of α-tocopherol decreased while that of β-tocopherol increased.
The Sprague-Dawley-strain rats were devided and classified into four groups: (1) the rats fed on the basal diets, (2) the rats fed on the basal diets containing 1% cholesterol, (3) the rats fed on the basal diets containing 16% spirulina, and (4) the rats fed on the basal diets containing 16% spirulina and 1% cholesterol. The results obtained were as follows. Elevation in total cholesterol, LDL+VLDL cholesterol, and phosholipids in serum caused by cholesterol feeding (Group 2) were reduced clearly by feeding (Group 4). Fall' in HDL cholesterol level caused by cholesterol feeding (Group 2) was reduced by feeding spirulina (Group 4). It was expected from these results that spirulina may prevent dietary hypercholesterolemia and arteriosclerosis. And, dietary hypercholesterolemia caused by cholesterol feeding was cured by spirulina feeding. The fatty liver caused by high-fat and high-cholesterol diets was also cured rapidly by feeding spirulina.
Reduction of amount of salt intake is claimed to be one of the way to prevention of hypertension or cerebrovascular diseases. While the amount of salt intake is considered, the other nutrients in food are ignored. Amount of nutrients taken from the food containing one gram salt is calculated using the 4th edition of Japanese Food Composition Table for the Japanese foods popularly consumed. Miso-soup and salted foods are said that they are the source of salt in the Japanese diet, but, at the same time, the mean nutrient-values of miso-soup, which are calculated from 3, 888 meals, are very rich in protein, calcium, iron and vitamin A, and salted greens are well off for calcium. We have to consider not only for the salt, but also for the other nutrients of the foods and the survival value of our diet.