Abstract
Summary The atherogenic effects of diets containing cholesterol suspended in heated or unheated olive and corn oils were compared. The diet containing heated corn oil was more atherogenic than that containing unheated corn oil, confirming our previously published findings. The increased atherogenicity of the heated corn oil diet could be correlated with an increase in its free fatty acid content. The two olive oil diets were of comparable atherogenicity, and heating did not elevate the free fatty acid content of the olive oil. These findings further suggest that one of the factors affecting atherogenicity of heated fats is their free fatty acid content.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
