Oxidative damage and antioxidant status in the kidney of fish oil, lard and hydrogenated lard-fed mice

The effect of dietary fat, vitamin E and iron on oxidative damage was studied in mice kidney. One-month-old male Swiss-Webster mice were fed a vitamin E deficient diet that contains either a) 8% fish oil + 2% corn oil, b) 10% lard or c) 10% hydrogenated lard (H-L) and supplemented with either Uor 1000 ppm vitamin E and/or 0.1% iron {as ferric citrate) for 4 weeks. Depletion of vitamin E, but not iron supplement, resulted in significantly higher levels of malondialdehyde {MDA) in animal groups receiving fish oil, lard or H-L. Levels of MDA and conjugated dienes were higher in animals receiving fish oil than lard or H-L. As expected vitamin E supplemented animal s had higher levels of vitamin E in kidneys. However animals receiving fish oil had lower vitamin E content than those receiving lard or hydrogenated lard. Except for higher ascorbic acid in the kidney of fish oil-fed group, other antioxidant systems {GSH, GSH peroxidase, catalase and Superoxide dismutäse) were not altered by dietary fat, vitamin E or iron. The results obtained suggest a prooxidant effect of high fish oil intake.