食用油の選択による脂肪酸バランスの改善と栄養教育の必要性

Abstract

The effects of cooking oil on the fatty acid balance of the meats by deep-frying were investigated by measuring of fatty acid content and composition using gas chromatography. On the deep-fry using three kinds of cooking oil of which fatty acid composition is different, the SFA (saturated fatty acid) eluted from the meat (pork and chicken), and the characteristic fatty acids [MUFA (monounsaturated fatty acid), PUFA (polyunsaturated fatty acid)] in each cooking oil adhered to the meat. The adhesion of cooking oil increased, as the initial fatty acid content of meat increased. In the case of perilla oil, the adhesion ratio of the oil was the highest, and the n-6/n-3 PUFA ratio was the lowest. These results suggest that a fatty acid balance of diet could be easily improved, by appropriate selection of the cooking oil. The importance of the nutrition education on oil and cooking skill is also suggested.