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January 5, 1963

Use of Fat-Modified Foods for Serum Cholesterol Reduction

Author Affiliations


From the Division of Research, The Cleveland Clinic Foundation. Senior Surgeon, Public Health Service, National Heart Institute (Dr. Green). Nutritionist, Heart Disease Control Program, Division of Chronic Diseases, Public Health Service (Miss Meredith). Both Dr. Green and Miss Meredith are on assignment to The Cleveland Clinic Foundation.

JAMA. 1963;183(1):5-12. doi:10.1001/jama.1963.03700010045010

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.