在导致高胆固醇血症及其相关的心血管疾病的种种危险因素中,膳食被认为是至关重要的决定因素。近年来的流行病学、实验室及临床研究资料一致表明,所有的膳食成分,包括脂质、蛋白质、碳水化物、膳食纤维和微量元素,其质和量对血浆脂蛋白均有影响。一般说来,人类对膳食脂肪的质和/或量比对胆固醇的摄入更为敏感。有的研究指出受试者可分成“反应型”和“非反应型”两类,强调了对膳食胆固醇感受性存在很大差异。对于其它有关因素的影响则很少注意。有资料表明,饱和脂肪酸 Among various risk factors leading to hypercholesterolemia and its associated cardiovascular disease, diet is considered to be a crucial determinant. Recent epidemiological, laboratory and clinical studies have consistently shown that all dietary components, including lipids, proteins, carbohydrates, dietary fiber and trace elements, have an effect on plasma lipoproteins in terms of quality and quantity. In general, humans are more sensitive to the amount and / or amount of dietary fat than to cholesterol intake. Some studies indicate that subjects can be divided into “reactive” and “non-reactive” categories, emphasizing the large differences in the perception of dietary cholesterol. Little attention is given to the influence of other relevant factors. Data show that saturated fatty acids