| he effect of using food products (bread (B), muffins (M) 7 vinaigrette (V)) containing cottonseed oil (CSO) on the vitamin E (VE) intake of 8 female graduate nutrition students was determined in a four-week study. During the first week, subjects received no food products containing CSO. During weeks 2-4, CSO-containing products were made available. Percentage consumptions based on weekly records was 58.3, 78.5 and 45.8 for B, M and V, respectively. VE intake which was calculated from 3-day diet diaries, (mean... |
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