Avocado Oil Supplementation Modifies Cardiovascular Risk Profile Markers in a Rat Model of Sucrose-Induced Metabolic Changes

Table 4

Glucose- and lipid-metabolic parameters 𝑥  ± SD (mg/dL) in rats fed diets with different dietary oil sources during 4 weeks.

Variables	Dietary groups
	CG	MC	MCao	MCac	MCas
Glucose	147±41	158±18	155±38	145±16	131±21
Triglycerides	48±11	181±29^∗	145±42^∗	145±58^∗	133±28^∗
Cholesterol	95±12	91±9	97±11	99±12	104±14
Phospholipids	43±4	55±4^∗	57±4^∗	56±4^∗	55±6^∗
HDL-C	18±4	18±3	19±3	18±4	20±4
LDL-C	50±1	69±1^∗∗	50±2	51±1	53±1^∗
VLDL	10±2	36±6^∗	30±10^∗	29±11^∗	28±6^∗

Values are mean ± SD.
Corn-canola diet (CG group, 𝑛=5); MC group: corn-canola diet plus 30% sucrose in drinking water (𝑛=5); MCao group: olive oil plus 30% sucrose in drinking water (𝑛=5); MCac group: avocado oil extracted by centrifugation plus 30% sucrose in drinking water (𝑛=5); MCas group: avocado oil extracted by solvent plus 30% sucrose in drinking water (𝑛=5).
^∗𝑃<0.05; ^∗∗𝑃<0.01 compared to corresponding data in CG group.