Morphological and cell kinetic effects of dietary manipulation during XXXX .

@entity5 @entity2985 @entity105 @entity14 @entity35 @entity694 @entity71003
The effect of dietary manipulation of fat and fibre on the structural and cell kinetic characteristics of @entity694 was studied before and during experimental @entity105 in 232 male Albino Swiss @entity35 . Carcinogen treated animals were given 12 weekly injections of @entity2985 (10 mg/kg/week). The animals were divided between four dietary groups (1) high fat, high fibre, (2) low fat, high fibre, (3) high fat, low fibre and (4) low fat, low fibre. Pathological and cell kinetic information together with details of certain faecal characteristics was collected when the animals were killed 4, 20, and 28 weeks after starting their experimental diet. @entity5 induction was significantly influenced by diet. The highest risk of @entity14 development was found in groups fed diet 3: high fat, low fibre (p less than 0.03). In contrast, diet 2: low fat, high fibre was associated with the lowest risk. The proportion of histologically proven @entity5 occurring in each dietary group was: @entity71003 -10.9%, diet 2-3.6%, diet 3-63.7%, diet 4-21.8%. Scanning electron microscopic (SEM) studies done on selected samples indicated both dietary and @entity2985 related alterations in crypt unit integrity. The most marked surface architectural changes were seen in carcinogen treated animals maintained on diet 3 (high fat, low fibre). Stathmokinetic analysis revealed considerable intergroup variability. Both fat and fibre produced significant effects, principally during the preneoplastic phase of @entity105 . Faster proliferative activity tended to be found in animals at low risk of @entity5 induction (diet 2), slower proliferation being more characteristic of animals at high risk (p less than 0.05). The findings suggest that both topographical and cell kinetic parameters have an important relationship with promoting and protecting dietary factors during the development of @entity14 .
