The Influence of Partially Hydrogenated Dietary Fats on Serum Cholesterol Levels
Don E. McOsker, Ph.D., Fred H. Mattson, Ph.D., H. Bruce Siveringen, B.Ch.E., Cincinnati, and Albert M. Kligman, M.D., Ph.D., Philadelphia THE MANY STUDIES that have been carried out on the relationship between the blood serum cholesterol level and the composition of the dietary fat show a wide range of results. The contradictions that exist can be attributed, in many instances, to the difficulty of carrying out carefully controlled feeding studies with human subjects and to the failure to adequately characterize the test fats that were being studied. One way of overcoming the first of these shortcomings is by the feeding of a liquid formula-diet. With this technique dietary components can be studied under conditions of practically complete control. Ahrens et al.1 have used the formula-diet in studies lasting for long periods of time and found that the subjects tolerated
Clinical Science. JAMA. 1962;180(5):380–385. doi:10.1001/jama.1962.03050180026007
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