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Twenty patients consumed a liquid diet in which the predominant fatty acids were either saturated (Sat), monounsaturated (Mono), or polyunsaturated (Poly). The fats in these three diets comprised 40% of total calories and consisted of palm oil, high-oleic safflower oil, and high-linoleic safflower oil, respectively. During the third and fourth week of each(More)
Oxidized low-density lipoprotein (LDL) is more atherogenic than native LDL. The initial step in the oxidation is the peroxidation of polyunsaturated fatty acids. Thus, decreasing the concentration of polyunsaturated fatty acids should reduce the susceptibility of LDL to oxidation. Therefore, we tested the possibility that diets enriched in oleate might(More)
In the absence of water, the solubility of cholesterol in triolein at 21 degrees C was 2.8%. When water was added to the system, the solubility of cholesterol in the oil phase decreased to 1.9%, and cholesterol monohydrate precipitated. The precipitation of the sterol evidently resulted from the excess concentration of the surface-active cholesterol at the(More)
A fundamental goal of the American Heart Association is to prevent and reduce the incidence of cardio-vascular disease. Of long-standing concern to the AHA has been whether diet is a substantial factor in the genesis of atherosclerosis and, if so, how the American diet can be modified to reduce or delay the onset of atherosclerotic complications. Two of the(More)
Rats were fed diets in which the triglycerides contained oleate and stearate as the sole fatty acids. These fatty acids were esterified to specific positions on the glycerol molecule. The triglycerides were 1-stearoyl diolein (SOO), 2-stearoyl diolein (OSO), 2-oleoyl distearin (SOS), 1-oleoyl distearin (OSS), and triolein (OOO). The absorbability of the(More)
  • F H Mattson
  • 1989
Evidence is accumulating that diets low in saturated fatty acids and high in monounsaturated fatty acids are effective in controlling blood lipid levels; a likely consequence could be a beneficial effect on the risk of coronary heart disease. Although as yet limited in number, studies have shown monounsaturated fatty acids to be the equivalent of(More)