Dietary Fat and the Structure and Properties of Rat Erythrocytes

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Abstract
The influences of dietary fat and vitamin E deficiency on the stability of rat erythrocytes was investigated. The major changes arose as a result of the omission of vitamin E from the diet. These changes were more pronounced when corn oil was included in the diet. Erythrocytes from vitamin E-deficient animals were susceptible to hemolysis by copper and iron. Those from the supplemented animals were hemolyzed by copper but not by iron. In this case, the degree of hemolysis was less than that noted in the deficient groups. The action of iron appeared to be associated with the presence of oxyhemoglobin in the cell. A hypothesis for this activity is presented and the relationship to the nature of the dietary fat is discussed.