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Article
April 18, 1966

Design of Practical Fat-Controlled DietsFoods, Fat Composition, and Serum Cholesterol Content

JAMA. 1966;196(3):205-213. doi:10.1001/jama.1966.03100160055017
Abstract

The effects of changing the kind and amounts of animal products, eggs, and oil in a vegetable-oil (standard) diet on serum cholesterol levels was studied in young, normal subjects in 18-day quantitative diet tests. Comparison of serum cholesterol reduction with standard and variant diets in the same subjects showed that effective diets with 38% of calories as fat contained less than 20 gm of animal fat, no more than 8 oz of lean meat/day and 4 eggs/week, and oil with at least 48% polyunsaturates. The fatty acid composition should be below 14% of calories as saturates and more than 15% polyunsaturates. The diet should contain less than 450 mg of cholesterol. An effective moderate fat diet (30% of calories) contained under 10% saturates and over 13% polyunsaturates.

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