Abstract
Animal foods taken by the Japanese other than fish were investigated, including Crustacea, Cephalopoda, shellfish, beef, pork, mutton, whale meat, dairy products, and processed foods.
As shown in Part 1 of the present report, the cholesterol content both in fresh meat and crude fat of fish is widely variable according to its kind and the season fished. This is also the case in Crustacea, Cephalopoda and shellfish.
The meat of each of these species analysed contains in general a small amount of crude fat, which, however, has relatively large quantity of cholesterol.
The meat of cattle and poultry has different amount of cholesterol according to the part of the body.
The concentration of cholesterol in the crude fat, for example, lard, blubber, beef- and muttontallow is in general far smaller than those of several fishes and other marine foods above mentioned.
