食品中のコレステロールの研究 (第5報)

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書誌事項

タイトル別名
  • Studies on Cholesterol in Food (Part 5)
  • ショクヒン チュウ ノ コレステロール ケンキュウ 5 ドウブツセイ ショクヒン シシツ ノ ケッセイ コレステロールリョウ ニ オヨボス エイキョウ ニ ツイテ
  • On Serum-cholesterol Level Response of the Lipids in Foods of Animal Origin
  • 動物性食品脂質の血清コレステロール量に及ぼす影響について

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抄録

As a preventive or therapeutic diet concerning diseases of an adult or the old aged, if foods of animal origin were applied, it should be more desirable not to elevate the serum cholesterol level (ΔChol.) ; but preferably to lower it.<BR>Among various methods of cooking, there would be some which reduce cholesterol and fatty acids. Accordingly, it is necessary to be aware of the response of each food previous to its cooking, from the serum-cholesterol level.<BR>Serum cholesterol level (ΔChol.) was computed in accordance with following multiple regression equation presented by the Diet Heart Study of the American Heart Association in 1968:<BR>ΔChol. =1.35 (2ΔS-ΔP) +1.5ΔZ<BR>Where Δ specifies change from baseline to experimental periods; Chol. is serum cholesterol in mg/dl; S and P are the percentage on dairy total calories of saturated and polyunsaturated fat; and Z is the square root of dietary cholesterol in mg/1, 000Cal.<BR>Total calorie was assumed as 2, 150 as revealed by the Caloric Allowance taken on the Japanese population in 1969.<BR>Results showed that white meats of fish, egg white, chicken and mutton produced the lowest ΔChol. ; in fish meat of bloody color, beef, liver and whale meat, it was slightly higher; in shellfish, crustacea, cephalopoda and fish egg, ΔChol. was more higher; and in pork and egg yolk, it was the highest.

収録刊行物

  • 栄養と食糧

    栄養と食糧 26 (7), 441-456, 1973

    公益社団法人 日本栄養・食糧学会

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