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July 7, 1951

The Low Fat, Low Cholesterol Diet: What to Eat and How to Prepare It.

JAMA. 1951;146(10):975. doi:10.1001/jama.1951.03670100095042

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The growing concern which has developed recently relative to the relation of cholesterol intake and metabolism to atherosclerosis has created an unusual need for a reliable source of information about dietary sources of cholesterol and the practical management of low cholesterol diets. This need has been admirably filled by the volume "The Low Fat, Low Cholesterol Diet" by Dobbin, Lyon, and Gofman.

This book is written for both the physician and the layman by a group of capable dietitians and one physician. It is filled with useful information concerning the fat and cholesterol content of various foods and with dozens of carefully prepared menus which are applicable to conditions of slight, moderate, or extreme dietary restriction of fat or cholesterol, or both. The exact manner of use of special purpose foods, the sources of such foods, and the actual recipes for their use in the diet are all included. Indeed,

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