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July 21, 1945

OLEOMARGARINE

JAMA. 1945;128(12):881. doi:10.1001/jama.1945.02860290043013
Abstract

With the advent of war there has been a considerable decrease in edible fats available for civilian consumption. As a means for increasing the supply of solid edible fat to replace the decreasing amount of butter available for nonmilitary populations, margarine has been increasingly emphasized. Aside from the fact that this food has been fortified to the extent of 9,000 international units of vitamin A per pound to compensate for its lack of this vitamin, much discussion has concerned the nutritional value of fortified margarine as compared with butter fat. Various economic interests have been injected into this discussion, but only recently has objective evidence on the nutritional value of this fat been available.

Deuel and his associates1 found that growing rats could use either butter fat, various vegetable fats or margarine with equal ease. The animals grew equally well, as shown by increase in weight and increase in

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