Abstract
CHOLESTEROL has been implicated as a possible cause of atherosclerosis. Egg yolk, which is a prolific source of cholesterol, is therefore viewed with suspicion in many parts of the world. The validity of these assumptions has yet to be proved; the aim of the work described here was to characterize the “normal” cholesterol content of egg yolk and to attempt to reduce this content by feeding cholestyramine; the latter attempt failed.
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References
Crawford, N., Clin. Chim. Acta, 3, 357 (1958).
Jones, D., thesis, Univ. Cambridge (1968).
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JONES, D. Variations in the Cholesterol Content of Egg Yolk. Nature 221, 780 (1969). https://doi.org/10.1038/221780a0
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DOI: https://doi.org/10.1038/221780a0
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