Effect of Dietary Protein and Heated Fat on Serum Cholesterol and Beta-Lipoprotein Levels, and on the Incidence of Experimental Atherosclerosis in Chicks

Abstract

The present results indicate that dietary protein tends to depress the atherogenic effect of dietary cholesterol and fat. The substitution of heated oil for fresh oil depresses the serum cholesterol and β-lipoprotein levels, but the incidence of atherosclerosis is at least as high as with fresh oil, indicating that the serum cholesterol and β-lipoprotein levels are not necessarily proportional to the degree of experimental atherosclerosis.