Wanner M, Stoll P, Stähelin H, Schneeberger H, Jost M, Danuser J, Ritzel G
Z Ernahrungswiss. 1985 Sep;24(3):141-57. doi: 10.1007/BF02019353.
The cholesterol lowering effect of various milk constituents was examined in six trials with growing pigs. Each trial is described. By means of main component analysis 44 factors were tested in order to see whether they influenced the lipid metabolism. We observed that there was no specific component in the milk which showed a cholesterol lowering effect. Milk and milk constituents change the nutrient composition of the food and can, e.g. by means of the changed amino acid pattern, indirectly lower the lipid content in the blood.
在六项针对生长猪的试验中研究了各种牛奶成分的降胆固醇效果。每项试验都有描述。通过主成分分析对44个因素进行了测试，以观察它们是否影响脂质代谢。我们观察到牛奶中没有特定成分显示出降胆固醇效果。牛奶及其成分会改变食物的营养成分，例如通过改变氨基酸模式，间接降低血液中的脂质含量。
