Food and Nutrition Sciences, 2020, 11, 1032-1052 https://www.scirp.org/journal/fns ISSN Online: 2157-9458 ISSN Print: 2157-944X DOI: 10.4236/fns.2020.1111073 Nov. 30, 2020 1032 Food and Nutrition Sciences Effect of a Diet Rich in Interesterified, Non-Interesterified and Trans Fats on Biochemical Parameters and Oxidative Status of Balb-c Mice Elinete Eliete de Lima 1,2 , Luiza S. E. P. W. Castro 3 , Valdelúcia Maria A. de S. Grinevicius 3 , Josiane Hilbig 1 , Nádia S. R. S. Mota 3 , Rodrigo C. Zeferino 3 , Roberta C. da Silva 4,5 , Iván Jachmanián 6 , Edson Luiz da Silva 7 , Rozangela C. Pedrosa 3 , Jane Mara Block 1* 1 Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil 2 Campus Florianópolis Continente, Federal Institute of Education, Science and Technology of Santa Catarina, Florianópolis-SC, Brazil 3 Laboratory of Experimental Biochemistry, Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil 4 Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil 5 Laboratory of Lipid Research, Department of Family and Consumer Sciences, College of Agriculture and Environmental Sciences, North Carolina A & T State University, NC, USA 6 Department of Food Science and Technology, Facultad de Química, Universidad de la República, Montevideo, Uruguay 7 Laboratory of Lipids, Department of Clinical Analysis, Federal University of Santa Catarina, Florianópolis-SC, Brazil Abstract The aim of this study was to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb-c mice. The animals were divided into four groups and fed for 75 days with a normolipidic (Control Group, CG) or hiperlipidic diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%); a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the sn-2 position of triacylglycerols; or a partially hydrogenated vegetable oil (PHFG), source of trans fatty acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented similar results in all eva- luated parameters. The serum biochemical profile and hepatic oxidative stress markers in mice of the PHFG were similar to CG, except for total cholesterol (TC) which was significantly higher (p < 0.05) for the mice of the PHFG. The mice feed with interesterified fat (IFG) showed serum TC (p < How to cite this paper: de Lima, E.E., Castro, L.S.E.P.W., de S. Grinevicius, V.M.A., Hilbig, J., Mota, N.S.R.S., Zeferi- no, R.C., da Silva, R.C., Jachmanián, I., da Silva, E.L., Pedrosa, R.C. and Block, J.M. (2020) Effect of a Diet Rich in Interesterified, Non-Interesterified and Trans Fats on Bio- chemical Parameters and Oxidative Status of Balb-c Mice. Food and Nutrition Sciences, 11, 1032-1052. https://doi.org/10.4236/fns.2020.1111073 Received: October 3, 2020 Accepted: November 27, 2020 Published: November 30, 2020