Dissertations / Theses on the topic 'Cholesterol foods to avoid'

Cholesterol is an important biological molecule with many important functions. However, high serum cholesterol is a health hazard. Thus analysis of cholesterol is important and many analytical techniques have been developed. The objectives of the proposed research are to develop an economical, rapid method for the determination of total cholesterol with good selectivity and enhanced sensitivity. For evaluation of proposed flow injection analysis with peroxyoxalate chemiluminescence (FIA-POCL) method, figures of merit such as accuracy, precision, and linear dynamic range will be assessed. The proposed procedure was then applied to the determination of total cholesterol in foods. The procedure was linear for cholesterol from 0.01 to 0.120 mg/mL. The relative standard deviation was 2.57%. The recoveries were 97.5-103.3% for commercial standard cholesterol sample, and 101.5-108.0% for butter. The proposed method was applied to analysis of cholesterol in food and the results were consistent with expected values.

Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4.22%, 2.71%, 4.8%, and 3.7% for the different samples analyzed. The mean recovery of the butter sample was 106.5%. The samples under investigation were common food items such as butter, lard, and two different types of cheese.

The null hypothesis for this study was there were no differences in caloric intake, cholesterol, and sodium intakes of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old. The three dietary intakes have been associated with medical conditions that cause death in humans. This study provided information which could enable nutrition educators, foodservice managers, and men aged 45-54 who are employed at a factory to understand how consumption of these three intakes differs when foods were prepared at home as contrasted with outside of the home. Therefore, this study provided information to help lower the risk factors of heart diseases, hypertension, and obesity which are associated with caloric intake, cholesterol and sodium consumption.Participants completed three days of food frequencies and dietary records. The Sign Test was used to analyze the differences between food prepared at homeand outside of the home for caloric, cholesterol, and sodium intakes.Statistical analysis of the data revealed:(1) A significant difference in caloric intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p < 0.05).(2) No significant difference in cholesterol intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p > 0.05).(3) No significant difference in sodium intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p > 0.05).<br>Department of Home Economics

o colesterol, como um lipídeo insaturado, está sujeito à oxidação levando à formação de óxidos biologicamente ativos, capazes de desencadear processos aterogênicos, mutagênicos e cancerígenos. A presença de luz, calor, radiações ionizantes, ácidos graxos polinsaturados e a exposição ao oxigênio desencadeiam o processo oxidativo do colesterol. Durante o processamento térmico e subseqüente estocagem, os alimentos são submetidos a vários destes fatores, levando à oxidação. Os moluscos e crustáceos, além da presença de polinsaturados, apresentam níveis elevados de colesterol, possuindo portanto, um grande potencial para formação de óxidos. O objetivo deste trabalho foi avaliar a ocorrência de óxidos de colesterol em camarão-rosa fresco (Penaeus brasiliensis e Penaeus paulensis) e a sua formação durante o cozimento e a fritura. O 7- cetocolesterol foi utilizado como indicador da oxidação do colesterol, por ser formado em maior quantidade e nos estágios iniciais da oxidação. Nossos resultados relataram a ocorrência de 7 -cetocolesterol em amostras comerciais frescas de camarão-rosa (P. brasiliensis + P. paulensis). O 7 -cetocolesterol livre quantificado apresentou concentrações que variaram entre 0,185 e O, 366&#181;g/g, com valor médio de 0,230&#181;g/g. O processamento térmico do camarão-rosa fresco, de um modo geral, levou a uma diminuição nas concentrações de colesterol e 7 -cetocolesterol livres. Essa redução foi bem maior na fritura do que no cozimento, e mais acentuada para o 7 -cetocolesterol do que para o colesterol. A fritura foi o processamento que provocou maior alteração na composição lipídica do camarão. A redução nas concentrações de colesterol e 7 -cetocolesterol livre em camarão-rosa processado foi relacionada com a eluição destes compostos nos meios de processamento. Este fato foi confirmado pela presença destes dois compostos na água utilizada no cozimento e no óleo de fritura.<br>The cholesterol, as a unsaturated lipid, undergoes to autoxidation witch results in the production of cholesterol oxides that exert a ride range of biological activities such as atherosclerosis and mutagenicity and carcinogenesis. The light and oxygen exposure, heat-processing and polyunsaturated fatty acids presence can accelerate cholesterol oxidation. During the cooking and subsequent storage, foods are exposed to a several of these factors, taking to the oxidation. Because of the presence of polyunsaturated fatty acids and the high leveis of cholesterol the mollusks and crustaceans have a great potential for oxides production. The objective of this work was evaluate to occurrence of cholesterol oxides in fresh pinkshrimp (Penaeus brasiliensis and Penaeus paulensis) and their formation during the boiling and deep-frying. The 7 -ketocholesterol was used as a \'tracer\' of the degree of cholesterol oxidation, due to its fast and continuous formation and this relatively high amounts with respect to the other oxidation products. Our results showed the occurrence of 7 -ketocholesterol in fresh commercial samples of pink-shrimp (P. brasiliensis + P. paulensis). The amount of free 7 -ketocholesterol found in raw samples was 0,185 to 0,366 &#181;g/g, with average of 0,230&#181;g/g. In general, cooking of pink-shrimp decreased the free cholesterol and 7 -ketocholesterol concentrations. That decrease in frying was higher than in boiling and was more pronounced for 7- ketocholesterol than for cholesterol. The frying was the cooking that result the highest alteration in lipid composition of shrimp. The reduction of free cholesterol and 7 -ketocholesterol concentrations in processed pink-shrimp was related with elution of these compounds by the cooking medium. This fact was confirmed by presence of cholesterol and 7 -ketocholesterol in the boiling water and in the frying oil.

Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-18T22:38:27Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-18T22:44:37Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-18T22:44:43Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5)<br>Made available in DSpace on 2018-05-18T22:44:43Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Ediana_Neitzke_Karnopp.pdf: 588486 bytes, checksum: 37d8863a410e5ecbfc776d5502f42d4a (MD5) Previous issue date: 2016-04-01<br>Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq<br>Introdução: Evidencia-se um consumo alarmante de alimentos com elevada densidade energética e baixa qualidade nutricional - denominados ultraprocessados - em todas as faixas etárias da população brasileira. Entretanto, os adolescentes são considerados um grupo de risco nutricional, por serem vulneráveis a escolhas de alimentos não saudáveis. O presente estudo teve como objetivo avaliar o consumo de alimentos ultraprocessados e sua relação com o perfil lipídico sérico de adolescentes com 18 anos de idade. Métodos: Estudo transversal aninhado a uma coorte de nascimentos de base populacional. A amostra do estudo foi composta pelos participantes da coorte de nascimentos de 1993 da cidade de Pelotas, RS acompanhados aos 18 anos de idade. A informação de consumo alimentar foi obtida por questionário de frequência alimentar semi-quantitativo, autoplicado em versão eletrônica, com período recordatório de um ano. O grau de processamento dos alimentos foi avaliado conforme a classificação proposta pelo Guia Alimentar para População Brasileira de 2014. O consumo de ultraprocessados foi analisado como percentual de contribuição energética da ingestão diária, categorizado em quintis. Foram obtidas informações sobre o sexo, cor da pele, renda familiar, escolaridade materna ao nascimento, fumo atual, atividade física no lazer, peso e altura. Resultados: 3.846 indivíduos foram incluídos no estudo. Quanto à contribuição no total energético, os alimentos in natura ou minimamente processados contribuíram com 54%, seguido pelos alimentos ultraprocessados (41,4%), ingredientes culinários processados (3,3%) e alimentos processados (2%). As proteínas e as fibras dietéticas apresentaram uma tendência ao declínio conforme o aumento nos quintis de contribuição energética dos alimentos ultraprocessados. O contrário foi observado para a ingestão total de energia, carboidratos e gorduras totais. Em relação aos níveis médios de CT, LDL e HDL foram mais elevados em adolescentes do sexo feminino. Tanto o CT, HDL, LDL e TG associaram-se aos maiores quintis de contribuição energética dos alimentos ultraprocessados. Conclusão: Os resultados deste estudo revelam um impacto negativo do consumo de alimentos ultraprocessados, sobretudo nos níveis de CT e TG e na qualidade nutricional da dieta dos adolescentes aos 18 anos idade. Entende-se que a redução no consumo de alimentos ultraprocessados é um dos caminhos para a promoção da alimentação saudável e da saúde.<br>Introduction: This study highlights an alarming consumption of foods with high energy density and low nutritional quality - called ultraprocessados - in all age groups of the population. However, teenagers are considered a nutritional risk group because they are vulnerable to unhealthy food choices. This study aimed to evaluate the consumption of ultraprocessados food and its relationship with serum lipid profile in adolescents 18 years of age. Methods: Cross-sectional study nested in a cohort of births. The study sample was composed by participants of the 1993 Birth Cohort in Pelotas, RS followed up to 18 years old. The information of food consumption was obtained by questionnaire semi-quantitative food frequency autoplicado in electronic version, with recall period of one year. The degree of food processing was evaluated according to the classification proposed by the Food Guide for the Brazilian Population 2014. The consumption of ultraprocessados was analyzed as energy contribution percentage of the daily intake, categorized into quintiles. They obtained information about sex, skin color, family income, maternal education at birth, current smoking, physical activity during leisure time, weight and height. Results: 3846 subjects were included in the study. As the contribution to the total energetic, foods fresh or minimally processed contributed 54%, followed by ultraprocessados food (41.4%), processed cooking ingredients (3.3%) and processed foods (2%). Protein and dietary fiber showed a tendency to decline as the increase in energy contribution quintiles of ultraprocessados food. The opposite was observed for total energy intake, carbohydrates and total fat. In relation to average levels of TC, LDL and HDL were higher in female adolescents. Both TC, HDL, LDL and TG were associated to higher quintiles of energy contribution of ultraprocessados food. Conclusion: The results of this study show a negative impact of consumption ultraprocessados food, particularly the levels of TC and TG and nutritional quality of the diet of adolescents to 18 years old. It is understood that the reduction in the consumption of ultraprocessados food is one of the ways to promote healthy eating and health.

Objectives. To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. Materials and methods. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Results. Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). Conclusions. The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered.<br>Objetivos. Evaluar la oferta y composición nutricional de las ensaladas ofrecidas como plato principal en los patios de comida de los centros comerciales de Lima, Perú. Materiales y métodos. Se revisó las cartas de comida de todas las franquicias presentes en los patios de comida de los once centro comerciales de Lima, luego se evaluó la composición nutricional de las ensaladas ofertadas como plato principal calculando su contenido calórico, proteico, carbohidratos, grasas, colesterol, fibra y sodio, y la adecuación de ingesta para una cena (30% de una dieta de 2000 kcal). Resultados. Las ensaladas como plato principal representaron el 4,7% de la oferta, solo 7/17 franquicias ofrecían al menos una ensalada. El costo promedio de las ensaladas fue superior a los otros platos ($5,3 vs 4,7; p<0,001). El contenido calórico promedio fue de 329 kcal y de 2,7 g de fibra; con relación a una cena, se encontró un alto porcentaje de adecuación proteica (172,9%), de colesterol (121,0%), y bajo para calorías (54,8%), carbohidratos (23,1%) y fibra (36,4%). Conclusiones. Las ensaladas que se ofertan en patios de centros comerciales de Lima son escasas y más costosas, presentan poco aporte de fibra y altos contenidos de colesterol. Se deben revisar estrategias para mejorar la accesibilidad de ensaladas de calidad en escenarios donde solo ofertan comidas rápidas.

Várias tecnologias vêm sendo desenvolvidas com o intuito de assegurar a qualidade dos alimentos. Dentre estes processos tecnológicos, a radiação ionizante vem sendo apontada como uma alternativa viável na conservação de alimentos, principalmente produtos cárneos, por manter inalterado seu estado natural. A utilização da irradiação em hambúrgueres tem sido enfocada devido ao freqüente envolvimento deste produto em surtos de toxinfecção alimentar ocorridos principalmente nos Estados Unidos, geralmente provocados pela E.coli O157:H7, muitas vezes com registro de óbitos. Entretanto, a utilização de radiação ionizante neste produto pode gerar radicais livres capazes de desencadear a oxidação lipídica no tecido muscular. Como parte integrante dos lípides da membrana celular, o colesterol também está sujeito à oxidação, levando à formação de compostos biologicamente ativos, com características aterogênicas, mutagênicas, citotóxicas e cancerígenas. O objetivo deste trabalho foi avaliar a ocorrência de produtos da oxidação do colesterol em hambúrgueres de frango e bovinos submetidos à irradiação e estocados sob congelamento em condições de aerobiose e vácuo. Os resultados obtidos demonstraram que a irradiação promoveu uma elevação, da ordem de 11 %, nas concentrações de óxidos de colesterol nos hambúrgueres congelados. A estocagem levou ao aumento nos níveis de óxidos de colesterol durante todo o período, para os hambúrgueres de frango, e somente no final da estocagem para os hambúrgueres bovinos. A embalagem, individualmente, não exerceu efeito significativo sobre as concentrações de óxidos de colesterol nos dois tipos de hambúrgueres pesquisados; entretanto, apresentou interação significativa com a irradiação, em que o uso de embalagem a vácuo preveniu a formação de óxidos de colesterol nos hambúrgueres bovinos irradiados.<br>Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed all over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers.

碩士<br>輔仁大學<br>食品營養學系<br>94<br>Many studies have shown that cholesterol oxidation products (COPs) may be detrimental to human health. Marinated foods rich in cholesterol, such as egg and meat, may be susceptible to formation of high amount of COPs after prolonged heating. The objectives of this study were to analyze the COPs content in marinated meat, egg and juice by GC-MS, as well as compare the effect of heating time, level of soy sauce and crystal sugar in marinated juice, and antioxidants on the formation or inhibition of COPs. Results showed that the COPs were formed at a higher level in marinated egg than in marinated meat. During extensive heating, a pronounced increase of COPs was observed in both marinated egg and meat, however, a larger increase was found for the latter when compared to the former. After heating for 24 h, the amount of COPs in marinated meat increased more than 83 %. The incorporation of soy sauce and crystal sugar was effective in inhibiting COPs formation; the former was more efficient in marinated juice, while the latter was efficient in marinated egg and meat. In addition, the addition of antioxidants such as vitamin C, vitamin E, BHA and Trolox were also effective in inhibiting COPs formation. The best protective effect was shown for vitamin C in marinated egg, BHA in marinated meat and marinated juice. The inhibition effect increased both with increasing concentration of BHA and Trolox. Unlike BHA and Trolox, a better inhibition effect was found for vitamin E at a low concentration. However, a better inhibition effect was shown for vitamin C at a high concentration in marinated egg, and a reversed trend occurred in marinated meat and juice.

A rapid, reliable and accurate gas chromatographic method for the determination cholesterol in egg yolk and processed foods was developed from a method of Kovacs (1990). A sample is heated in a sealed tube with a solution of potassium hydroxide in ethanol containing the internal standard, dihydrocholesterol. The sterols are then isolated by solvent extraction, converted to trimethylsilyl (TMS) derivatives and subjected to gas chromatography. The method was used to determine the cholesterol content of a number of foods in order to demonstrate its application to more complex matrixes. Among egg-based products, Italian egg spaghetti had a lower cholesterol content (0.14-0.74mg/g) than egg noodles (0.87-1.33mg/g). Some egg rolls contained cholesterol levels as high as 1.72-3.6lmg/g. Among meat-based foods, ham products had cholesterol levels similar to pork cakes or pork loafs (0.59-0.67mg/g and 0.66-0.8lmg/g respectively). Fish balls and cheddar cheese contained almost the same level of cholesterol (0.93mg/g and 0.95mg/g, respectively). Of all foods investigated, chicken liver, chicken paste and prawn contained the highest levels of cholesterol. The capacity of four cholesterol oxidases, from Pseudomonas fluorescens (Pf), Nocardia erythropolis (Ne), Brevibacterium species (Bs) and Streptomyces species (Ss), and cholesterol reductase isolated from cucumber leaves to degrade cholesterol in egg yolk was investigated. Incubation of egg yolk with a cholesterol reductase for 72h at 37°C resulted in minimal (3.6%) cholesterol reduction. In contrast, up to 93.4% of the total available cholesterol was degraded by cholesterol oxidases from Pseudomonas fluorescens and Streptomyces species under similar conditions. At 4°C, cholesterol oxidase from Pseudomonas fluorescens could degrade up to 64.9% cholesterol after 48h; cholesterol lowering was barely evident at 4°C with the other cholesterol oxidases. The most effective temperature was 37°C for Bs cholesterol oxidase, and 45°C for the other cholesterol oxidases. The enzyme derived from Pseudomonas fluorescens had an effective temperature range from 15 to 60°C, and from 5 to 37°C it was clearly superior to the other three oxidases. The capacity of the cholesterol oxidases to degrade cholesterol in egg yolk followed the sequence Pf > N e > Ss > Bs. The optimal enzyme concentration for cholesterol degradation was the lowest for Pf cholesterol oxidase at 0.5U/µmole cholesterol. Even at the low concentration of 0.125U/µmole cholesterol, Pf cholesterol oxidase degraded up to a third of the egg cholesterol in 2h. The cholesterol degrading activities of Rhodococcus equi, Rhodococcus erythropolis and two other unspeciated isolates of Rhodococcus were investigated in egg yolk and milk. These microorganisms, when grown on a cholesterol containing medium, resulted in halo formation around colonies of the Rhodococcus species consistent with the production of cholesterol degrading enzymes. The ability of Rhodococcus equi No. 23 to degrade cholesterol in whole homogenised UHT milk or preparations diluted to half strength was minimal. However, R. equi No. 23 degraded up to 52.7% of cholesterol in a 1/8 strength preparation of UHT milk. In these preparations cholesterol degradation was further enhanced by growth of R. equi No. 23 cells used as the inoculum in UHT milk rather than in an artificial medium, prior to determination of cholesterol degradation. The cholesterol degrading system of R. equi No. 23 was equally effective in reducing the concentrations of cholesterol in egg yolk. The rate of cholesterol degradation was also enhanced by pre-incubations of R. equi No. 23 cells in yolk compared with artificial medium. Cholesterol degradation in egg yolk was almost complete after growth of R. equi No. 23 for 7d at 37°C.

Over recent decades, research has demonstrated a direct correlation between phytosterol consumption and the lowering of low-density lipoprotein cholesterol. The fortification of phytosterols in processed food products has therefore become increasingly popular and as a result, there is a subsequent need for new and improved techniques for quantification of phytosterols in these products. Natural phytosterol fortification of milk by controlled feeding is also becoming a common farming practice although the efficacy of this approach is relatively unknown. Moreover, there are no known reports regarding the resulting phytosterol content in milk under different animal feeding regimes. This study therefore investigated whether different cattle feeds can influence the profile of phytosterols and cholesterol in the milk produced as an alternative to direct fortification. A series of five feeding experiments were performed using common feeds used by Australian dairy farmers and selected formulated rumen protected feeds. In order to achieve this main objective, a new reliable and rapid analytical technique was required which could accurately measure total phytosterols (including the conjugates) at naturally occurring levels in cattle feed and the resulting bovine milk. The analytical method development investigated three hydrolysis techniques to liberate the sterols for extraction. This included acid hydrolysis and enzymatic treatments (for glycosidic bonds) and saponification (for fatty acid ester bonds). The method development also included optimisation of a sample clean-up and instrumentation. The final method parameters were selected based on accuracy, time efficiency, labour intensity and the availability of resources. The optimised analytical method used acid hydrolysis and saponification protocols with simultaneous sterol solvent extraction during the hydrolysis step to avoid the less efficient manual liquid extraction step usually performed at this stage. This was then followed by sample clean-up using an amino propyl phase solid phase extraction for cattle feed samples. All extracts were concentrated to a known volume and derivatised using a silylating reagent to make them thermally stable for analysis. Quantification of sterols was performed using gas chromatography coupled with mass spectrometry and flame ionisation detectors which, allowed for direct quantification and identification of the samples. The total phytosterol determination was based on the sum of the identified plant sterols including brassicasterol, stigmasterol, campesterol, campestanol, β-sitosterol and stigmastanol. A total of twelve different cattle feed types (excluding the rumen protected feed) commonly used in the dairy industry were analysed including lucerne, pasture (rye grass), maize silage, pasture silage, grape marc (dried and wet), wheat, canola, tannin, barley grain, mineral mix, cotton oil and molasses. These feeds were used in various combinations for the controlled feeding trials with the developed analytical method determining that the highest and lowest average phytosterol contents were found in cotton seed oil (256 mg/100 g) and tannin (<35 mg/100 g) respectively. Based on the analytical method developed, the limit of reporting was 35 mg/100 g and 5 mg/100 g for total phytosterols and individual sterols respectively. In addition to these common cattle feeds, a final feeding trial was also conducted with a rumen protected feed with a known high phytosterol content. The results of the feeding trials showed that statistical significances (p < 0.05) were observed for some individual phytosterols and cholesterol in milk under these differing feeding regimes compared to the respective controls. The limit of reporting for the milk was 0.12 mg/100 mL and 0.02 mg/100 mL for total phytosterols and individual sterols respectively. In the case of the phytosterols, where the daily recommended consumption to optimise the health benefits is typically 2 g per day, the levels found in milk were <0.12 mg/100 mL of total phytosterols which is comparatively insignificant. The main phytosterols found in milk included lathosterol, β-sitosterol and campesterol, with the average cholesterol content ranging from 12-16.5 mg/100 mL. The cholesterol contents found in the milk samples were within expected values compared to nutritional panels and previous studies. The limited experiment using the rumen protected feed with high phytosterol levels suggested a decreased transfer of cholesterol to the milk by as much as 20% although further work is required to confirm these preliminary results. Overall, the research suggests that different feeding practices have minimal impact on the quality of milk with regard to the resulting sterol profile. This research has important implications for the dairy industry with the development of reliable, robust and streamlines methods for measuring sterol contents in milk. In addition, it demonstrates that the use of expensive cattle feeds to naturally fortify milk with phytosterols is unfounded and that common, inexpensive feeds result in similar quality milk. Given that cattle feed is the foremost expense for dairy farmers, these findings support the continued use of these more affordable cattle feeds.