Abstract
Two tendencies are evident in published materials on the characteristic and nturitive changes in oils during heating. Some groups insist that heated oils develop toxic substances which reduce the nutritive value but other groups insist that heated oils are as nutritive as original oils. The author has investigated the characteristic and nutritive changes of slightly heated oils.
Synthetic trilinolenins, and natural soybean and linseed oils which were oxidizedto different extents were heated at 200°C for 2 hours and the characteristic and nutritive changes were studied. In these experiments increases of specific gravity and refractive index were small and decrease of iodine value was less than 10%. However, increase of viscosity and changes of optical characteristics were remarkable.
Experimental animals grew normally and showed no toxic symptoms when these samples were fed. The reports on toxicity which have been published about heated oils could not be applied to the slightly heated oils which were studied by the author.
