A long-term nutritional study with fresh and mildly oxidized vegetable and animal fats |
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Authors: | H Kaunitz R E Johnson L Pegus |
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Affiliation: | (1) Department of Pathology, Columbia University, New York |
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Abstract: | Fresh and oxidized cotton seed oil (CO) olive oil (OO), chicken fat (CF) and beef fat (BF) were fed to male weanling rats
for 33 to 108 weeks. Groups fed oxidized fats except OO showed a higher death rate than those fed the corresponding fresh
fats. Groups fed oxidized CO and BF had the highest death rate. Histological studies of animals dying from natural causes
showed more pronounced cardiac lesions in the animals fed oxidized CO. Serum, liver and brain cholesterol levels were not
influenced by oxidized fats. Fatty acid composition of depot fats and of heart and liver lipids did not show significant differences
between groups fed fresh and the corresponding oxidized fats.
Presented at the Spring Meeting of the AOCS 1964. |
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