[Nutrition-physiological properties of frying fats. 4. Influence on the life expectation of experimental animals]

[Nutrition-physiological properties of frying fats. 8. Hematological and blood-chemical studies]

The hematological and chemical examination of the 3rd generation of rats fed soy bean oil used for fish frying showed not any abnormal data.

[Nutrition-physiological properties of frying fats. 9. Overfeeding of frying fats and the drug- and toxic-substance-detoxicating microsomal enzyme-system of the liver]

Long-term feeding of frying oil to male rats increases significantly the activity of the drug and toxic substances metabolizing microsomal enzyme system. This effect was also seen in the females, but only statistically insignificant.

[Nutrition physiological aspects of deep frying fats. 7. Effect of deep frying fats on the lipid metabolism and the fatty acid composition of body lipids]

In feeding experiments no differences could be observed when used frying fats were fed to rats in the same amount and over the same period if compared with the unheated fats (partially hardened groundnut oil, soyabean oil). In details we investigated: concentration of plasma lipids, including content of total cholesterol, electrophoresis of plasma lipoproteins, fatty acid composition of plasma lipids and of adipose tissue. Amount and composition of the unsaponifiable matter in heated and unheated fats as well as the content of polycyclic aromatic hydrocarbons were determined. In in-vitro experiments we investigated the effect of pancreas lipase on these fats.