Dietary modification designed to reduce blood cholesterol concentrations usually requires detailed instruction and a restricted intake of many foods. In this study commercially prepared, fat-modified foods were supplied to young adults for 10 months. The altered foods were low in saturated fat and, in some, the "hard" fats were replaced with poly-unsaturated oils. Individual diet instruction was not given. The average reduction in serum cholesterol was 14%. Thus, significant hypocholesterolemic effects were obtained with suitably modified, palatable foods. This type of diet modification required little diet instruction and may prove to be a practical method for clinical and research use.
Green JG, Brown HB, Meredith AP, Page IH. Use of Fat-Modified Foods for Serum Cholesterol Reduction. JAMA. 1963;183(1):5–12. doi:10.1001/jama.1963.03700010045010
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