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an increase that is small when compared to dietary effects on other tissues (1-6).But, interpretation of any changes in fatty acid composition of erythrocytes, however small, must take account of three special features of red cell composition (7). 1) Erythrocyte lipids are made up mainly of free cholesterol and phospholipids (Figure 1, left).
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Farquhar et al. (1963) studied this question.
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