Effect of high dietary sucrose and fat levels on liver lipids and proteins

The effect of diet containing 65% sucrose and a diet containing 30% butter fat on liver lipid and total proteins were studied in experimental rats. The feeding experiment continued for 40 days, and the results were compared with a control group of rats fed balanced diet. Results showed that both diets produced significant increases of liver triglycerides, phospholipids, total cholesterol and total lipids, however, significant decrease of liver proteins [g/100g] were noticed