Journal of Nutrition

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Journal of Nutrition Vol. 72 No. 2 October 1960, pp. 109-120
Copyright © 1960 by American Society for Nutrition
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The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying1

C. E. Poling, W. D. Warner, P. E. Mone and E. E. Rice

Research Laboratories, Swift and Company, Chicago, Illinois

A short term (7 day) feeding procedure has been developed to detect changes induced in fats by heating. This involved measurements of biologically-available energy of the fats fed and weight of the livers of the rats. Unsaturated fats which had been damaged by long heating at high temperatures or under oxidative conditions reduced energy values and tended to cause substantial increases in liver weights.

The majority of 34 samples of commercially-used fats obtained from bakeries, restaurants, or manufacturers of potato chips or doughnuts showed no impairment of nutritional value, in marked contrast both with our own findings for laboratory-heated fats and with the predictions of others based on observations for laboratory-heated fats. Only slight, possibly not significant, increases were observed in liver weights when testing commercially-used fats, again in sharp contrast to the marked statistically significant increases observed for laboratory-heated fats.

1 Most of the data herein have been presented as papers at the meeting of the American Institute of Nutrition, Chicago, 1957. See Poling, C. E., W. D. Warner and E. E. Rice 1957 Detection of changes in nutritive value of frying fats. Federation Proc., 16: 396 (abstract); and Rice, E. E., P. E. Mone and C. E. Poling 1957 Effect of commercial frying operations on nutritive value of fats. Federation Proc., 16: 398 (abstract).

Manuscript received 11 April 1960.




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