标题：Nutritional Evaluation of an Inter-Esterified Perilla Oil and Lard in Comparison with Butter and Margarine Based on the Survival of Stroke-Prone Spontaneously Hypertensive (SHRSP) Rats
摘要：Some kinds of vegetable oil and a partially-hydrogenated oil shorten the survival of the stroke-prone spontaneously hypertensive (SHRSP) rats compared with perilla seed oil, soybean oil and lard. The n-3/n-6 ratio of constituent fatty acids, phytosterol content and other factors in these oils have been proposed to affect the survival of this strain. Here, we examined the safety of a fat produced by the inter-esterification of perilla oil and lard (Perilla-Lard) on the bases of the survival of SHRSP rats. The mean survival time decreased in the order of the butter, the Perilla-Lard, the lard, the margarine and the partially-hydrogenated soybean oil (Hyd.Soy) group. The correlations between survival time and cholesterol content or phytosterol content in the diet were analyzed, and the probable health benefits of the new margarine-type fats made of animal fats and oils with high n-3/n-6 ratios were discussed.
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