Effects of dietary heated fats and cyclic fatty acid monomers on rat liver enzyme activity

The objective of this research was to evaluate the effects of dietary heated fats from a commercial deep-fat frying operation and of cyclic fatty acids (CFA) on rat liver enzyme activity. The fats were partially hydrogenated soybean oil (PHSBO) used 4 days (4-MH) and 7 days (7-DH) for frying foodstuffs. Balanced diets containing these used fats were fed to rats for 10 weeks. In a second experiment, rats were pair-fed diets containing graded doses of 7-DH. In a third, 0.15% CFA diet was fed to animals. In a fourth, rats were pair-fed diet containing the 7-DH treated (T-7DH) with magnesium silicate which removes some polymers from the used oil. All four sets of experiments were conducted with control rats fed non-heated PHSBO (NH) diet. All diets were isocaloric with 15% fat.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Nutritional Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Lamboni, Courdjo

Contributors dc:contributor

• Perkins, Edward G.

• Chemistry, Biochemistry
• Health Sciences, Nutrition

Statement dc:rights

• Copyright 1993 Lamboni, Courdjo

Language dc:language

eng

Identifier

AAI9411679
(UMI)AAI9411679

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/21580