Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet.

@article{Fushimi2006DietaryAA,
  title={Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet.},
  author={Takashi Fushimi and Kazuhito Suruga and Yoshifumi Oshima and Momoko Fukiharu and Yoshinori Tsukamoto and Toshinao Goda},
  journal={The British journal of nutrition},
  year={2006},
  volume={95 5},
  pages={
          916-24
        }
}
To investigate the efficacy of the intake of vinegar for prevention of hyperlipidaemia, we examined the effect of dietary acetic acid, the main component of vinegar, on serum lipid values in rats fed a diet containing 1 % (w/w) cholesterol. Animals were allowed free access to a diet containing no cholesterol, a diet containing 1 % cholesterol without acetic acid, or a diet containing 1 % cholesterol with 0.3 % (w/w) acetic acid for 19 d. Then, they were killed after food deprivation for 7 h… CONTINUE READING

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