Comparative analysis of high-fat diets: Effects of mutton, beef, and vegetable fats on body weight, biochemical profiles, and liver histology in mice

Abstract

Background: High-fat diets are associated with metabolic syndrome, cardiovascular diseases, and liver disorders. Beef and mutton, both widely consumed meats, are significant sources of animal fat, while soybean oil, a commonly used cooking oil, is a prominent source of plant-derived fat. This study aimed to compare the effects of regular consumption of beef fat, mutton fat, and soybean oil in mice to assess potential health risks. Methods: Sixty Swiss albino male mice were divided into four groups: a control group (Group A) fed a standard mice pellet, and three treatment groups (Groups B, C, D) receiving 10 % dietary fat from mutton, beef, and soybean oil, respectively. Parameters such as body weight, caloric intake, serum markers, and liver histopathology were studied. Results: Consumption of mutton fat, beef fat, or soybean oil supplemented diet in groups B, C, and D led to higher caloric intake and body weight compared to control group A, which received a standard diet. These diets also caused elevated serum glucose, impaired glucose tolerance, and increased triglycerides, cholesterol, LDL-C, and reduced HDL-C. Elevated AST and ALT levels in the high-fat diet groups, indicated liver damage and fat accumulation. Histological analysis confirmed steatosis, hepatocyte ballooning, and inflammation in all three high-fat diet groups, while the control group had normal liver histology. Conclusion: High-fat diets, whether plant- or animal-based, led to weight gain in mice and resulted, poor glucose tolerance, dyslipidemia, liver damage and steatohepatitis. Further research is needed to explore the mechanisms behind these effects and improve understanding and management of high-fat diet consequences.