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July 31, 1948


Author Affiliations

Ann Arbor. Mich.

JAMA. 1948;137(14):1220-1226. doi:10.1001/jama.1948.82890480008010

Man through his evolutionary changes has developed into an animal whose gastrointestinal tract has been modified to such a state that considerable portion of fat is desirable in his diet. Although a certain amount of bulk is recognized as being of value in a complete diet. there are limits to which this should be extended When the bulk of the diet is increased by the incorporation of considerable amounts of carbohydrate, discomforts which are ascribed to abnormal fermentation in the gut are encountered. McClendon,1 in his investigation of the dietary habits of the Japanese, was impressed by the prevalence of "dyspepsia" in that population and believed that the incapacitation which occurred for comparatively long periods was undoubtedly due to the high carbohydrate diet. The bulk of the diet can be significantly decreased by the incorporation of additional fat. because this foodstuff supplies more than twice the number of calories