Rj. Lake et P. Scholes, CONSUMPTION OF CHOLESTEROL OXIDES FROM FAST FOODS FRIED IN BEEF FAT IN NEW-ZEALAND, Journal of the American Oil Chemists' Society, 74(9), 1997, pp. 1069-1075
Levels of cholesterol oxides were determined in samples of beef drippi
ng used for deep frying in retail fast-food outlets in Christchurch, N
ew Zealand. The average levels (n = 8) of cholesterol oxides were: bet
a-epoxy cholesterol (is mg/kg), alpha-epoxy cholesterol, 7 beta-hydrox
y cholesterol, 7-keto cholesterol (10 mg/kg each), 7 alpha-hydroxy cho
lesterol (5 mg/kg), and cholestane triol, 25-hydroxy cholesterol (1 mg
/kg each). Based on the amount of fat in a typical deep-fried ''fish a
nd chips'' meal, the amounts of individual cholesterol oxides consumed
would then range from 0.05-0.7 mg. This is three to nine times less t
han reported in a test meal experiment with humans but could still be
expected to cause detectable increases in plasma cholesterol oxide lev
els.