increased levels of dietary fat decrease the
tone of the lower esophageal sphincter and may lead to an increased risk of gastroesophageal reflux or vomiting.1,4 Be- cause digestion and absorption of fat is a complex process, malassimilation of fat in animals with GI disease is common. Undigested fats or fatty acids reaching the distal ileum or colon may be fermented by bacteria (especially non-beneficial spe- cies), resulting in the formation of pro-inflammatory and pro- secretory hydroxy fatty acids. These hydroxy fatty acids may be injurious to the mucosa or can be a cause of osmotic diar- rhea.1,12 Nevertheless, the complete absence of fat from the diet is undesirable and may lead to a deficiency of essential fatty acids. Essential fatty acids must be supplied to provide the phospholipid and cholesterol building blocks for cellular growth and repair, which a