Influence of repeated frying on the digestive utilisation of various fats

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Abstract
Three types of fat, olive oil, soya bean oil and a solid cooking fat were used to fry potatoes, lean beef or sardines. The heating cycle was carried out once and repeated ten times and the true digestibility (TD) and energy digestibility (ED) determined by feeding trials on rats. The results showed very little change in either measurement compared with the fresh, unheated fats. Discarded olive oil from an industrial fryer was also examined and found to be only slightly lower in TD and ED than after ten cycles in the laboratory.