Dependence of the effects of dietary cholesterol and experimental conditions on serum lipids in man. II. Effects of dietary cholesterol in a linoleic acid-poor diet
1979
Bronsgeest-Schoute, Driek C. | Hermus, Ruud J.J. | Dallinga-Thie, Geesje M. | Hautvast, Joseph G.A.J.
The type of fat and amount of egg cholesterol consumed may influence serum cholesterol levels. Eighteen subjects averaging 22 years of age were divided into 2 groups. For 3 weeks one group ate a high saturated fat diet with at least 600 mg/day cholesterol in the form of 2 egg yolks, while the other consumed less than 200 mg/day cholesterol. Both groups had less than 5 energy % linoleic acid. Then the groups switched diets for 3 more weeks. Inclusion of egg yolk increased serum cholesterol for both groups at a 2% level of significance. No significant change or sequence effect in serum triglycerides was noted. When considering that a high cholesterol, high polyunsaturated fat diet increased serum cholesterol levels by only 11 mg/100 ml, the 26 mg/100 ml increase for all subjects on this high saturated fat, high cholesterol diet indicates that dietary cholesterol is dependent on the type of fat present in the diet. Eggs induce high serum cholesterol levels, whereas linoleic acid-rich fat reduces it.
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