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Article
July 8, 1916

THE ASSIMILATION OF FATS

JAMA. 1916;LXVII(2):124-125. doi:10.1001/jama.1916.02590020040015
Abstract

Progress in the study of the metabolism of foodstuffs in the organism has shown that the chemical changes leading to a liberation of energy from the ingested nutrients are not so simple as was once supposed. Instead of merely accomplishing solution, the processes in the alimentary tract bring about extensive cleavage of the foodstuffs prior to their absorption from the gastro-intestinal canal. This profound disintegration of the ingested substances as a preparation for their subsequent rôle in the metabolism was scarcely suspected even a few years ago. It has long been obvious that the fats taken with the food, if not immediately required for the energy needs of the body, may be laid down without change in the adipose tissues as well as in the other cells of the body; but to state, as one recent writer does, that the mechanisms involved in the translation of fat from the alimentary

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