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Interaction of Dietary Vitamin E and Protein Level or Lipid Source with Serum Cholesterol Level in Rats^1,2,3,

Department of Nutrition and Food Science, University of Kentucky, Lexington, Kentucky 40506

The interaction of dietary vitamin E level and protein level or lipid source with serum cholesterol levels was studied in three experiments with weanling rats. Rats receiving vitamin E-free diets had higher levels of serum cholesterol than when vitamin E was added. Higher amounts of vitamin E supplementation resulted in lower serum cholesterol levels proportional to the amount added. The source of dietary lipid (corn oil or lard) at the 15% level had no effect on serum cholesterol levels. Serum cholesterol levels varied with the protein level of the diet. Ten percent casein resulted in significantly higher cholesterol levels (P < 0.01) than 15 or 25% casein.

KEY WORDS: • vitamin E • serum cholesterol • dietary lipids • dietary protein

¹ Supported by Kentucky Agricultural Experiment Station. Paper no. 71-9-29 published with the approval of the Director of the Kentucky Agricultural Experiment Station.

² Taken in part from a thesis submitted by S. Liao in partial fulfillment of the requirement for the degree of Master of Science.

³ From the Department of Nutrition and Food Science, University of Kentucky, Lexington, Kentucky 40506.

Manuscript received 6 October 1971.