Effect of Dietary Protein and Heated Fat on Serum Cholesterol and Beta-Lipoprotein Levels, and on the Incidence of Experimental Atherosclerosis in Chicks-Reference-Cited by-同舟云学术

Effect of Dietary Protein and Heated Fat on Serum Cholesterol and Beta-Lipoprotein Levels, and on the Incidence of Experimental Atherosclerosis in Chicks

Published:1958-03 Issue:2 Volume:6 Page:194-202
ISSN:0009-7330
Container-title:Circulation Research
language:en
Short-container-title:Circulation Research

Author:

NISHIDA T.¹,TAKENAKA F.¹,KUMMEROW F. A.¹

Affiliation:

1. Department of Food Technology, University of Illinois, Urbana, Ill.

Abstract

The present results indicate that dietary protein tends to depress the atherogenic effect of dietary cholesterol and fat. The substitution of heated oil for fresh oil depresses the serum cholesterol and β-lipoprotein levels, but the incidence of atherosclerosis is at least as high as with fresh oil, indicating that the serum cholesterol and β-lipoprotein levels are not necessarily proportional to the degree of experimental atherosclerosis.

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Cardiology and Cardiovascular Medicine,Physiology

Link

https://www.ahajournals.org/doi/pdf/10.1161/01.RES.6.2.194

Reference22 articles.

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3. KEYS A. AND ANDERSON J. T.: The relationship of the diet to the development of atherosclerosis in man: Symposium on atherosclerosis. National Academy of Sciences-Xational Research Council publication 338 1955.

4. Role of fat and fatty acid in absorption of dietary cholesterol;SWELL L.;Am. J. Physiol.,1955

5. Observation regarding the effect of unsaturated fats;FRISKEY R. W.;Circulation,1955

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