Longer Survival Time of Rats Fed Oxidized Vegetable Oils.

Abstract

Summary Feeding of mildly heated and aerated butter and lard reduced the average life span (although not statistically significantly) of male rats fed these fats at a level of 20% in their diets. With similarly treated soybean and corn oils, survival was as good as with fresh animal fats whereas feeding of fresh vegetable oils led to significantly shorter life spans. The results were in agreement with those of a previous study comparing beef and chicken fats with olive oil. Thus, fresh olive oil, soybean oil, and corn oil appeared to contain, despite processing for human consumption, materials toxic to rats. These substances were inactivated by mild heating and aeration. The general plan and execution of these experiments was carried out in cooperation with Drs. Helen Oldham and Mildred Adams of the Human Nutrition Research Division, USDA. Oxidation of the fats was done by Mr. N. D. Farel of the Archer-Daniels-Midland Co., Minneapolis. Dr. Henry Azar of this Department helped us with classification of the tumors. Vitamins were given to us by Hoffmann-La Roche Inc., Nutley.