A STUDY OF SERUM BETA LIPOPROTEIN AND TOTAL CHOLESTEROL VARIABILITY AND ITS RELATION TO AGE AND SERUM LEVEL IN ADULT HUMAN SUBJECTS

^{Section on Gerontology, National Heart Institute, National Institutes of Health, P.H.S., D.H.E. and W., Bethesda, Md.}

^{Baltimore City Hospitals, Baltimore, Md.}

^{Department of Nutrition, Harvard University School of Public Health, Boston, Mass.}

The laboratory analyses reported in this paper were performed in the Department of Nutrition at the Harvard University School of Public Health and were supported in part by grants in aid from the National Heart Institute, National Institutes of Health, Bethesda; the Nutrition Foundation, New York; the J. M. Kaplan Fund, New York; and the American Meat Institute, Chicago.

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^{Section on Gerontology, National Heart Institute, National Institutes of Health, P.H.S., D.H.E. and W., Bethesda, Md.}

^{Baltimore City Hospitals, Baltimore, Md.}

^{Department of Nutrition, Harvard University School of Public Health, Boston, Mass.}

The laboratory analyses reported in this paper were performed in the Department of Nutrition at the Harvard University School of Public Health and were supported in part by grants in aid from the National Heart Institute, National Institutes of Health, Bethesda; the Nutrition Foundation, New York; the J. M. Kaplan Fund, New York; and the American Meat Institute, Chicago.

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^{Section on Gerontology, National Heart Institute, National Institutes of Health, P.H.S., D.H.E. and W., Bethesda, Md.}

^{Baltimore City Hospitals, Baltimore, Md.}

^{Department of Nutrition, Harvard University School of Public Health, Boston, Mass.}

The laboratory analyses reported in this paper were performed in the Department of Nutrition at the Harvard University School of Public Health and were supported in part by grants in aid from the National Heart Institute, National Institutes of Health, Bethesda; the Nutrition Foundation, New York; the J. M. Kaplan Fund, New York; and the American Meat Institute, Chicago.

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^{Section on Gerontology, National Heart Institute, National Institutes of Health, P.H.S., D.H.E. and W., Bethesda, Md.}

^{Baltimore City Hospitals, Baltimore, Md.}

^{Department of Nutrition, Harvard University School of Public Health, Boston, Mass.}

The laboratory analyses reported in this paper were performed in the Department of Nutrition at the Harvard University School of Public Health and were supported in part by grants in aid from the National Heart Institute, National Institutes of Health, Bethesda; the Nutrition Foundation, New York; the J. M. Kaplan Fund, New York; and the American Meat Institute, Chicago.

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