The effect of heating in food processing on the nutritional value of some common food fats

Authors

• Erkki Uksila Department of Nutritional Chemistry, University of Helsinki, Helsinki, Finland
• Rakel Kurkela Department of Nutritional Chemistry, University of Helsinki, Helsinki, Finland

DOI: https://doi.org/10.23986/afsci.71666

Abstract

The effect of strong heating (20 hours at 200° C) on the nutritional value of butter, lard, and safflor oil was investigated by animal experiments with rats. Impaired growth was noticed when ever heated fats were given. The weight gain was most strongly inhibited by heated safflor oil, while the effect of heated lard and butter was less noticeable. The growth retardation was caused by impaired food consumption and a low absorption of heated fats. The results of the fatty acid analyses of the nonabsorbed fraction of the ingested fats is discussed.