Effect of the Saturation of Fats Upon the Disposition of Ingested Cholesterol
| Autor: | James C. McPherson, William W. Burr, Herbert C. Tidwell |
|---|---|
| Rok vydání: | 1962 |
| Předmět: |
medicine.medical_specialty
Nutrition and Dietetics Cholesterol Nutritional Status Medicine (miscellaneous) Serum cholesterol level Biology Lipid Metabolism Diet Fats Excretion chemistry.chemical_compound Nutrition Assessment Endocrinology chemistry Internal medicine Blood cholesterol medicine Choline Ingestion lipids (amino acids peptides and proteins) Saturation (chemistry) Corn oil |
| Zdroj: | The American Journal of Clinical Nutrition. 11:108-114 |
| ISSN: | 0002-9165 |
| DOI: | 10.1093/ajcn/11.2.108 |
| Popis: | cumulated that may be used as evidence that serum cholesterol levels are lowered when appreciable quantities of highly unsaturated fats are ingested.’ �‘� This great interest has been stimulated largely as a result of the possible association of high blood cholesterol and lipid levels with the incidence of atherosclerosis. Much effort has also been expended in an attempt to determine the mechanism associated with changes in the blood cholesterol level as related to the degree of saturation of ingested fat. Studies have been made which suggest that the decrease in the serum cholesterol level may be the result of an increase in the excretion of bile salts,2 of neutral sterols,3 or an increase in deposition in the tissues.4 However, Gordon’ states “that while there |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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