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High PUFA fat sources decrease lifespan compared to lard (high MUFA and high SFA) in mice on a calorie restricted diet
“Life span was also increased (p < .05) in the CR lard mice compared to animals consuming either the CR fish or soybean oil diets. These results indicate that dietary lipid composition can influence life span in mice on CR, and suggest that a diet containing a low proportion of PUFAs and high proportion of monounsaturated and saturated fats may maximize life span in animals maintained on CR.”
Some important information:
The calories restriction (CR) was 60% the calories of ad libitum (the control was 95% of ad libitum and soybean oil)
All diets were 15.9% fat (in terms of calories) and the fat was exclusively from the fat sources either soybean oil, fish oil, or lard.
Soybean oil is 51% PUFA (mostly n-6), 22.8% MUFA, 15.6% SFA
I don’t know all the fatty acid percentages of the fish oil they used, but I know it is 18% EPA and 12% DHA, both n-3 fatty acids (vs the mainly n-6 from the soybean oil), which means it’s at least 30% PUFA.
Lard is 11.2% PUFA, 45.1% MUFA, 39.2% SFA
Theoretical Explanation of these results:
The theory is that PUFAs are bad because the more double bonds, the more susceptible the fatty acid is to lipid peroxidation. There’s a trend in the animal kingdom where longer lived animals have a lower PUFA content. Lipid peroxidation damages surrounding structures and is a causative factor in part of the aging process.
Final Conclusion and Inquiry:
So lard increased median lifespan compared to soybean and fish oil by 3.7% and 9.5%, respectively, and the upper 10% longest living mice’s lifespan by 7.3% and 11.1%, respectively. But lard is not that low in PUFA (11.2%). What if a fat source like coconut (1.1% PUFA) was used instead? Would this further extend lifespan? To what degree? And what about the saturated vs monounsaturated fatty acids? This is all so very interesting.
“Life span was also increased (p < .05) in the CR lard mice compared to animals consuming either the CR fish or soybean oil diets. These results indicate that dietary lipid composition can influence life span in mice on CR, and suggest that a diet containing a low proportion of PUFAs and high proportion of monounsaturated and saturated fats may maximize life span in animals maintained on CR.”
Some important information:
The calories restriction (CR) was 60% the calories of ad libitum (the control was 95% of ad libitum and soybean oil)
All diets were 15.9% fat (in terms of calories) and the fat was exclusively from the fat sources either soybean oil, fish oil, or lard.
Soybean oil is 51% PUFA (mostly n-6), 22.8% MUFA, 15.6% SFA
I don’t know all the fatty acid percentages of the fish oil they used, but I know it is 18% EPA and 12% DHA, both n-3 fatty acids (vs the mainly n-6 from the soybean oil), which means it’s at least 30% PUFA.
Lard is 11.2% PUFA, 45.1% MUFA, 39.2% SFA
Theoretical Explanation of these results:
The theory is that PUFAs are bad because the more double bonds, the more susceptible the fatty acid is to lipid peroxidation. There’s a trend in the animal kingdom where longer lived animals have a lower PUFA content. Lipid peroxidation damages surrounding structures and is a causative factor in part of the aging process.
Final Conclusion and Inquiry:
So lard increased median lifespan compared to soybean and fish oil by 3.7% and 9.5%, respectively, and the upper 10% longest living mice’s lifespan by 7.3% and 11.1%, respectively. But lard is not that low in PUFA (11.2%). What if a fat source like coconut (1.1% PUFA) was used instead? Would this further extend lifespan? To what degree? And what about the saturated vs monounsaturated fatty acids? This is all so very interesting.
