Abstract

Sixteen healthy male subjects were randomly divided into four equal groups and fed a nutritionally balanced 30 calories % fat diet, with approximately 2500 calories and less than 15 mg cholesterol/day, for 28 days. Within each group a constant level of linoleic acid was given for the duration of the study--either 2, 6, 14 or 18 % linoleic acid. Rate of changes in total cholesterol, HDL cholesterol and the ratio of total to HDL-cholesterol were subjected to analysis of variance and regression analysis. The results showed changes in total cholesterol and ratio of total to HDL-cholesterol to be significant. The more unsaturated fat intakes (14% and 18%) decreased total cholesterol over time while the more saturated fat intakes (2% and 6%) increased total cholesterol. No definite trends in HDL-cholesterol were observed, though all groups increased slightly. Ratio of total to HDL-cholesterol decreased in all groups except the group with the lowest linoleic acid intake, which had an increase in ratio. At 30 calories % fat intake the results of this study suggest that optimum linoleic acid intake lies between 6 and 14%.

LLU Discipline

Nutrition

Department

Nutrition

School

Graduate School

First Advisor

James Blankenship

Second Advisor

Kenneth Burke

Third Advisor

Ella Haddad

Fourth Advisor

Roland Aloia

Fifth Advisor

Jerry Shavlek

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1979

Date (Title Page)

12-1979

Language

English

Library of Congress/MESH Subject Headings

Dental Cements; Composite Resins; Pit and Fissure Sealants

Type

Thesis

Page Count

vi; 62

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

Included in

Nutrition Commons

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