The cholesterol oxide content of a number of Australian foods was dete
rmined by capillary gas-liquid chromatography. Among foods selected on
the basis of cholesterol content and exposure to conditions known to
enhance the oxidation of cholesterol, spray-dried egg powders containe
d the highest levels of cholesterol oxides (31 to 113 mg/lOOg powder).
Fresh eggs and eggs stored at 4 degrees C for six weeks were free of
cholesterol oxides. In cooked eggs and two types of 'frozen dinners' t
here was enhanced cholesterol oxide formation. Since cholesterol oxide
s have been shown to be atherogenic in laboratory animals, further inv
estigation into the levels of cholesterol oxides in Australian foods i
s indicated.