Table 5.
Effects ofexperimental diets on hepatic lipids.
| Variable (mg/g) | CD | HSFD | HUFD | HDSD | HRSD |
|---|---|---|---|---|---|
| Total Lipids | 36 ± 1.3 A | 50 ± 3.4 B | 58 ± 2.3 A,C,D | 39 ± 3.3 D | 29 ± 0.7 B,C |
| CHOL | 2.1 ± 0.08 | 3.0 ± 0.07 a | 2.2 ± 0.1 | 3.0 ± 0.2 b | 1.9 ± 0.09 a,b |
| TAG | 2.9 ± 0.2 c,d | 3.6 ± 0.6 a,d,f | 2.8 ± 0.4 a,b | 3.7 ± 1.1 b,c,e | 2.9 ± 0.4 e,f |
Values are means ± SEM, n = 6. Means in a row with superscripts with a common letter differ, (small letter, p < 0.05 or capital letter, p < 0.01). CD, control diet; HSFD, high-saturated fat diet; HUFD, high-unsaturated fat diet; HDSD, high-digestible starch diet; HRSD, high-resistant starch diet. ANOVA and Bonferroni’s multiple comparison test.