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KMID : 1134819990280040895
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.895 ~ p.900
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Effect of Dietary Supplement of Mayonnaise on Lipid Metabolism in Rats
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Cho Young-Ja
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Abstract
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We have examined the effects of mayonnaise on the lipid metabolism and calcium bioavailability of rats by using myonnaise. Sprague-Dawley male rats(131±5g) were divided into four dietary groups[Control (Con, 10% soybean oil), 5% Mayonnaise(M5), 10% Mayonnaise(M10)and 15% Mayonnaise(M15)] were fed ad libitum with experimental diets for four weeks. Final body weight exhibited a decrease in the M10 group, also final thymus organ weight showed a significant decreasing trend(p＜0.05). The levels of serum, liver and adipose total lipid were significantly different among the four experimental groups(p＜O.05). Serum calcium levels were significantly lower in the M15 group than in among the groups(p＜O.05). On the other hand, the elevation of serum cholesterol levels were not clearly observed, but triglyceride levels were elevated the M5 and M15 group. The P/S ratio of adipose tissue were higher in the M10 group(2.35±0.35) than any other groups. Free EDTA in mayonnaise was 0.0307~0.0387%, moisture 12.46-16.49%
and calcium 0.012-0.019%. But commercial mayonnaise contained free EDT A higher than the safe use (0.0075%). Safety problems of EDTA additives resulted from mass processed mayonnaise are arising. Though the evaluation of safety can not reach a conclusion with only one or two clinical case studies. It often simply jumps to conclusion. Therefore more wide-ranged discussion and deepened study is required to search for the solution of safety problems.
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KEYWORD
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mayonnaise, lipid metabolism, calcium, P/S ratio
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