Effect of Trial-Mayonnaise on Human Serum Cholesterol

• Published in: Eiyōgaku zasshi Vol. 30; no. 5; pp. 203 - 205
• Main Authors: Oshima, Sumiko, Suzuki, Shinjiro, Imai, Chuhei
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 1972
• ISSN: 0021-5147; 1883-7921
• DOI: 10.5264/eiyogakuzashi.30.203

Two kinds of trial-mayonnaise (A, B) and one market brand (C) were given to the three groups each consisting of 10 healthy girls, and their serum cholesterol levels before and after the experimental period were compared. Each girl received 100g mayonnaise per day for one week. Each mayonnaise was composed of 65% of the under-written oils, 15% egg yolk and vinegar etc. A Rice Bran Oil B Rice Bran Oil 70% and Safflower Oil 30% C Soy Bean Oil 50%, Rice Bran Oil 30%, and Cotten Seed Oil 20% The mayonnaise B decreased the serum cholesterol most by 11%, followed by the mayonnaise A by 8% and the last C by 5%. In comparison with the former experiments employing only oils, where the oil B decreased the serum cholesterol level by 26% and the oil A by 15-18%, it may be supposed that the egg yolk in the mayonnaise counteracted against the lowering effect of the oil itself