Chemical and Physical Changes Induced in Food Fats During the Process of Heating and Their Effect on the Histological Picture of Guinea-pig Organs

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Abstract
The results of physical and chemical analysis of sunflower oil, hydrogenated vegetable fat, lard and butter exposed to heating at 170[degree]C, point to the possibility that products harmful from the nutritional point of view, peroxides and thermal polymers, may develop in ordinary conditions of kitchen processing of food stuffs. Microscopic evaluation of the organs of the guinea-pigs that for a period of 10 weeks received a daily portion of one of the four fats, revealed changes of degenerative character which are more extensive after feeding of fats exposed to heating. Some changes found in the branches of coronary arteries, and the presence of lipoid material and calcifications in the aorta after feeding of heated fats, resemble the findings described in mediocalcinosis or experimental atherosclerosis of animals. With regard to the importance of these observations the origin of the histological changes has to be elucidated in further experiments.

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