Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in Frying

Olive and sunflower oils were used in repeated potato‐frying operations without turnover until the oils reached the 25% polar compound limit allowed by law. During a 28‐d period, 5 groups of rats were fed diets containing 8% of unused olive oil, olive oil used in 48 and 69 potato‐frying operations, unused sunflower oil, and sunflower oil used to fry potatoes 48 times. No significant differences in food intake, body weight, and food efficiency was observed. The 2 sunflower oil diets increased calcium absorption efficiency without modifying calcium balance, urinary calcium, blood‐serum calcium, and calcium in the carcasses. Intake of oils used in frying did not induce any significant changes. Sunflower oil enhanced calcium bioavailiability slightly, but oil used for frying did not produce any additional effect.