Effect of diets enriched with fried sunflower oil or sucrose on mandibular bone quality during growth

Abstract

Objective: to evaluate the effect of fried sunflower oil (SFOx) or sucrose (SRD) consumption on mandibular behaviour during growth.

Methods: Male Wistar rats (n=21) were randomly assigned at weaning to one of the following three diets for 8 weeks: a control diet (C); SRD, 15% sucrose in drinking water; SFOx, 13% p/p SFO repeatedly heated and mixed with rat chow. A t=final, animals were euthanized, serum and both hemimandibles were obtained. Mandible biomechanical competence was assessed to evaluate the bone structural properties (fracture strength (Wf max), load bearing capacity (Wf) and stiffness (Wy/dy) using an Instrom 4442. Mandible histological study included interradicular bone volume BV/TV (%), periodontal ligament thickness, density of osteocytes (N.Ot/mm2) and empty osteocyte lacunae (N.ELc/mm2).

Results: Mandibular weight was significantly lower in SFOx (vs C, p=0.01). In SFOx serum, total alkaline phosphatase (t-ALP) activity was significantly higher (vs C p=0.0005 and vs SRD p=0.0002) and calcium levels were significantly lower (vs C p= 0.05 and vs SRD p=0.0009). Wf max of the mandible decreased significantly in SFOx (vs C, p=0.03) and Wy/dy was affected by both experimental diets (SRD, p=0.015; SFOx, p=0.005). BV/TV% decreased in SFOx (vs C p=0.005, vs SRD p=0.023) and N.ELc/mm2 increased in both SRD and SFOx (p<0.05 vs C).

Conclusions: Consuming ultra-processed foods enriched with SFOx or sugary drinks during growth compromises mandibular bone quality, being fried foods the most detrimental. These results highlight the importance of an appropriate diet for preserving mandibular bone health during growth.