We have examined the effects of mayonnaise on the lipid metabolism and calcium bioavailability of rats by using myonnaise. Sprague Dawley male rats(131$pm$5g) were divided into four dietary groups[Control (Con, 10% soybean oil), Mayonnaise(M5), 10% Mayonnaise(M10)and 15% Mayonnaise(M15)] were fed ad libitum with experimental diets for four weeks. Final body weight exhibited a decrease in the M10 group, also final thymus organ weight showed a significant decreasing trend(p<0.05). The levels of serum, liver and adipose total lipid were significantly different among the four experimental groups(p<0.05). Serum calcium levels were significantly lower in the M15 group than in among the groups(p<0.05). On the other hand, the elevation of serum cholesterol levels were not clearly observed, but triglyceride levels were elevated the M5 and M15 group. The P/S ratio of adipose tissue were higher in the M10 group(2.35$pm$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 EDTA 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.