Fasting blood was collected at weekly intervals and the level of 2,3-DPG of the red blood cell was determined in 15 male subjects age 28 to 57 with serum cholesterol levels greater than 250 mg%. A lactovegetarian diet containing no cholesterol, a high level of dietary fiber and a P/S ratio of 4.0 was provided for 28 days.
During the course of the experimental period the 2,3-DPG increased by an average of 0.83> «moles/ml red blood cell which was highly significant (p^.001). This significant increase of 2,3-DPG which relates to an increased oxygen delivery capability of the red blood cells would indicate the benefit of this type of diet to the individual with a high risk of heart disease.
","abstract_html":"<p>Fasting blood was collected at weekly intervals and the level of 2,3-DPG of the red blood cell was determined in 15 male subjects age 28 to 57 with serum cholesterol levels greater than 250 mg%. A lactovegetarian diet containing no cholesterol, a high level of dietary fiber and a P/S ratio of 4.0 was provided for 28 days.</p> <p>During the course of the experimental period the 2,3-DPG increased by an average of 0.83> «moles/ml red blood cell which was highly significant (p^.001). This significant increase of 2,3-DPG which relates to an increased oxygen delivery capability of the red blood cells would indicate the benefit of this type of diet to the individual with a high risk of heart disease.</p>","abstract_has_math":false,"creators":["Dassenko, Sandra A."],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":["James W. Blankenship","U. D. Register","Irma B. Vyhmeister"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1975,"date_issued":"1975-08-01T07:00:00Z","date_published":"1975-08-01T07:00:00Z","updated_at":"2026-07-24T02:53:20Z","subjects":["Biochemical Phenomena, Metabolism, and Nutrition","Dietetics and Clinical Nutrition","Cholesterol, Dietary; Blood Cell Count"],"languages":["English"],"rights":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarsrepository.llu.edu/etd/739","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["James W. Blankenship","U. D. Register","Irma B. Vyhmeister"]},{"key":"dc:creator","label":"Author","values":["Dassenko, Sandra A."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Biochemical Phenomena, Metabolism, and Nutrition","Dietetics and Clinical Nutrition","Cholesterol, Dietary; Blood Cell Count"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarsrepository.llu.edu/etd/739"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Fasting blood was collected at weekly intervals and the level of 2,3-DPG of the red blood cell was determined in 15 male subjects age 28 to 57 with serum cholesterol levels greater than 250 mg%. A lactovegetarian diet containing no cholesterol, a high level of dietary fiber and a P/S ratio of 4.0 was provided for 28 days.
During the course of the experimental period the 2,3-DPG increased by an average of 0.83> «moles/ml red blood cell which was highly significant (p^.001). This significant increase of 2,3-DPG which relates to an increased oxygen delivery capability of the red blood cells would indicate the benefit of this type of diet to the individual with a high risk of heart disease.
"]},{"key":"dc:title","label":"Title","values":["The Effect of a PUFA Diet on Human Red Blood Cell Levels of 2, 3-DPG"]}]}],"canonical_facts":{"dc:contributor":["James W. Blankenship","U. D. Register","Irma B. Vyhmeister"],"dc:creator":["Dassenko, Sandra A."],"dc:description.abstract":["Fasting blood was collected at weekly intervals and the level of 2,3-DPG of the red blood cell was determined in 15 male subjects age 28 to 57 with serum cholesterol levels greater than 250 mg%. A lactovegetarian diet containing no cholesterol, a high level of dietary fiber and a P/S ratio of 4.0 was provided for 28 days.
During the course of the experimental period the 2,3-DPG increased by an average of 0.83> «moles/ml red blood cell which was highly significant (p^.001). This significant increase of 2,3-DPG which relates to an increased oxygen delivery capability of the red blood cells would indicate the benefit of this type of diet to the individual with a high risk of heart disease.
"],"dc:identifier":["https://scholarsrepository.llu.edu/etd/739"],"dc:language":["English"],"dc:rights":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."],"dc:subject":["Biochemical Phenomena, Metabolism, and Nutrition","Dietetics and Clinical Nutrition","Cholesterol, Dietary; Blood Cell Count"],"dc:title":["The Effect of a PUFA Diet on Human Red Blood Cell Levels of 2, 3-DPG"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:53:20Z"}