Analysis of Cholesterol in Edible Animal By-Products

Authored by: Neura Bragagnolo

Handbook of Analysis of Edible Animal By-Products

Print publication date:  April  2011
Online publication date:  April  2011

Print ISBN: 9781439803608
eBook ISBN: 9780203731529
Adobe ISBN:

10.1201/b10785-6

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Abstract

Cholesterol (5-cholesten-3β-ol) is an essential structural component of cell membranes and lipoproteins and serves as the precursor for steroid hormones, bile acids, and vitamin D. 1 However, numerous studies have shown that an increase in the intake of dietary cholesterol can increase the plasma low density lipoprotein (LDL) cholesterol. 2 8 There is an association between blood levels of cholesterol and the risk of coronary heart diseases9 (CHD) and premature development of atherosclerosis in humans. 10 On the other hand, the increasing amount of the dietary cholesterol on LDL has been relatively small in comparison to the well-established LDL-raising effects of dietary saturated fat3 and it is highly variable between individuals; 2 , 5 , 6 however, several studies do not link dietary cholesterol to the risk of CHD. 11 13 The main dietary modification needed to reduce plasma LDL-cholesterol concentration involves decreased intakes of dietary cholesterol and total fat. 14 One of the implications of the dietary guidelines for public health policy is the need for food labels showing the total fat, saturated fat, and cholesterol content.

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