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The relationship of corn oil and animal fats to serum cholesterol values at various dietary protein levels
Author(s) -
Kokatnur M. G.,
Kummerow F. A.
Publication year - 1959
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640069
Subject(s) - tallow , cholesterol , serum cholesterol , corn oil , animal fat , dietary fat , dietary cholesterol , food science , dietary protein , chemistry , endocrinology , medicine , biology
Summary A high level of dietary protein lowered serum cholesterol. Incorporation of increasing amounts of beef tallow did not increase the serum cholesterol levels significantly, and some dietary fat was found to be desirable. Addition of up to 0.3% of dietary cholesterol did not significantly increase the serum cholesterol levels on either low or high levels of dietary fat or protein. The energy protein (E/P) ratio of a diet had a significant effect on serum and carcass cholesterol levels. The type of fat had an effect on serum cholesterol levels, but with lowering of the E/P ratio this effect became negligible.