Summary of available data for cholesterol in foods and methods for its determination∗

Mention of a trademark or propietary product does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.

Daniel P. Schwartz, referee. B.S., New Mexico State University; M.S., West Virginia University; Ph.D., Ohio State University. Senior Research Chemist, U.S. Department of Agriculture, Agricultural Research Service, Philadelphia.

A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.

Notes

Mention of a trademark or propietary product does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.