Consumption of cholesterol oxides from fast foods fried in beef fat in New Zealand

被引:18
作者
Lake, RJ
Scholes, P
机构
[1] Inst. of Environ. Sci./Research Ltd., Christchurch
[2] Inst. of Environ. Sci./Research Ltd., Christchurch
关键词
beef dripping; cholesterol oxides; consumption; deep-frying;
D O I
10.1007/s11746-997-0027-y
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Levels of cholesterol oxides were determined in samples of beef dripping used for deep frying in retail fast-food outlets in Christchurch, New Zealand. The average levels (n = 8) of cholesterol oxides were: beta-epoxy cholesterol (is mg/kg), alpha-epoxy cholesterol, 7 beta-hydroxy cholesterol, 7-keto cholesterol (10 mg/kg each), 7 alpha-hydroxy cholesterol (5 mg/kg), and cholestane triol, 25-hydroxy cholesterol (1 mg/kg each). Based on the amount of fat in a typical deep-fried ''fish and chips'' meal, the amounts of individual cholesterol oxides consumed would then range from 0.05-0.7 mg. This is three to nine times less than reported in a test meal experiment with humans but could still be expected to cause detectable increases in plasma cholesterol oxide levels.
引用
收藏
页码:1069 / 1075
页数:7
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