The Effect of Extrusion Cooking on Fat Digestion and Absorption in Rats

The purpose of this study was to investigate the effect of extrusion cooking on the digestion and absorption of dietary lipids. Cornstarch with and without soybean oil (EXO and EXS, respectively) was extruded and then fed to rats for 21 days. The amount of fecal triacylglycerol in the EXO group was greater than that in the EXS and non extruded diet groups. In addition, hepatic mRNA expression of PPAR alpha in the rats fed EXS or EXO was significantly lower than the control group. Significant differences, however, were not observed in other parameters such as serum lipids and body weight.