Cholesterol-oxides debate isn't over. Science News | December 13, 1986 | COPYRIGHT 1986 Science Service, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright

Cholesterol/oxides debate isn't over

In recent years researchers have accumulated a growing body of evidence linking oxidized cholesterol and the development of artery-clogging atherosclerosis. Most of the cholesterol in fresh animal products is nonoxidized. The oxygen-based reactions that convert cholesterol to its oxides speed up dramatically once meats or animal products (including oils and eggs) are heated. And even the refrigeration or freezing of cooked cholesterol products will not slow oxidation back to the precooked rate, a finding suggesting that eating ...

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