Effects of dietary soybean-, egg yolk- and krill-phospholipids, and soybean and sardine oil on serum and liver cholesterol concentrations were investigated using weanling rats fed a hypercholesterolemic diet for 2 weeks. Serum total cholesterol concentrations were significantly lower and the ratio of HDL-cholesterol to total cholesterol was higher in all the experimental groups than those of the control group (olive oil). Liver cholesterol and triglyceride concentrations decreased in all the experimental groups, especially in the phospholipid groups. The apparent excretory ratio of fecal to dietary cholesterol gradually elevated in every phospholipid group with the lapse of experimental period, where the values of the soybean- and egg yolk-phospholipid groups were higher than that of the krill-phospholipid group, and those of the soybean and sardine oil groups were kept at a low level throughout the experimental period. The contents of choloroform/methanol-soluble phosphorus in feces tended to elevate as the cholesterol excretion increased. These results indicate that the different mechanism in hypocholesterolemic effect exists between phospholipids and polyunsaturated fatty acids, and that the phospholipids containing a large amount of higher polyunsaturated fatty acids such as eicosapentaenoic acid probably prevent the hypocholesterolemic effect.

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The actual status of protein intake by 56 students of a women's junior college was investigated. The results are summarized as follows.
1) The value of protein intake obtained from the survey of meal intake was 52.4±11.1g/day. This value was about 12% lower than that of protein allowance.
2) The value of urea excretion was also about 50% lower than that of the normal value.
3) Although the values of protein intake and urea excretion were low, those of plasmic total protein and albumin were normal.
These results suggest that the amount of protein intake of women's junior college students was low.

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[in Japanese]

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Changes in cholesterol and fatty acid composition [particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in serum of a 41 year old man were studied by offering him dishes containing 110g of the fish for every meal three times a day for 11 days.
1) Serum cholesterol radically decreased up to Day 5 of experiment, and then slightly increased up to Day 11.
2) Serum EPA and DHA rapidly increased up to Day 5 of experiment, and then slightly increased up to Day 11.
3) Saturated fatty acid and mono enoic acid composition in serum lipid decreased up to Day 5, and then slightly increased up to 11.
4) In serum lipid, n-3/n-6 was 9.02 on Day 5 of experiment and 9.07 on Day 11.

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