UNSATURATED FATTY ACIDS IN THE DIETARY DESTRUCTION OF N,N-DIMETHYLAMINOAZOBENZENE (BUTTER YELLOW) AND IN THE PRODUCTION OF ANEMIA IN RATS

Abstract

Crude linoleic acid incorporated with or without butter yellow in a synthetic diet proved to be toxic for rats. The toxic effect manifested itself in loss of weight, progressive anemia of the secondary type, leucopenia, and pediculosis. It could be neutralized preventively and therapeutically by administration of yeast. The toxicity of the diet containing linoleic acid appears to be due to oxidative break-down products of the unsaturated fatty acid. The color of the same diet when it contained crude linoleic acid supplemented with butter yellow faded progressively in the presence of air (O2), even at room temperature. Purified preparations of linoleic acid and, to a less degree, purified preparations of arachidonic and oleic acids have shown the same destructive effect on butter yellow in vitro. Brown (unpolished) or white rice contains a stabilizer (antioxidant) for the preservation of butter yellow. In experiments on the production of hepatoma in rats following the ingestion of butter yellow, rice on one hand and crisco or butter fat on the other hand have proved to be procarcinogenic. These results would seem to be correlated with the preservation of butter yellow in the diet and in the intestine, because of the antioxidant in rice and the low supply of unsaturated fatty acids,respectively.