addition or substitution of spe for culinary fats in the diets of the normocholesterolemic individuals produced a mean reduction of total and low-density lipoprotein cholesterol of 14 and 17 % , respectively ( p less than 0.001 ) , despite the daily ingestion of a diet containing 800 mg of cholesterol and of dietary fat with a p/s ratio of 0.4 .
C0023824
low-density lipoprotein cholesterol
C0008377
cholesterol