Abstract
Summary
Administration of large amounts of purified linoleic acid preparations to diabetic and non-diabetic patients results in a marked increase in the di-enoic acid content of the cholesterol esters, in association with a lowering in the mono-enoic acid content. When ethyl esters of oleic acid are substituted for the ethyl linoleate the opposite pattern is observed. A high carbohydrate, fat-free diet produces much the same pattern of cholesterol ester composition as that seen during oleate ingestion.
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