I was reading Linus Pauling's book How to Live Longer and Feel Better, and in various places in the book he discusses a correlation between increased sucrose intake and increased blood plasma cholesterol levels, as reported in a study by Milton Winitz.
Pauling writes:
... the metabolism of sucrose yields in it's first step equal amounts of glucose and fructose. ... Fructose metabolism goes in part by a different route such that it produces acetate, which is a precursor of the cholesterol that we synthesize in our liver cells.
I was wondering specifically what the metabolic pathway from sucrose to cholesterol is and given say 100 grams of sucrose, how much will be turned by the body into cholesterol.