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Effect of Controlled Breakfast on Serum Cholesterol and Triglycerides

From the Medical Department, The Continental Insurance Companies, and Department of Medicine, St. Luke's Hospital, New York, New York

Three standard test meals in the form of homogenized formulas and a regular breakfast meal were fed individually to twenty normal subjects on four occasions with the subject as his own control. Postprandial serum total cholesterol and triglyceride levels were measured up to four hours and compared with the fasting values. The meals were identical in caloric content. One test formula was fat-free; two contained as their sole fat source either butter fat or isocalorically substituted corn oil. The liquid formulas were designed to approximate the regular breakfast meal in constituents.

Results indicate that fasting serum cholesterol and triglyceride values are not significantly altered up to four hours postprandially when the total caloric value of a meal and its fat content are not excessive (400 calories, 0 to 17 gm. fat). These results may prove useful in facilitating epidemiologic studies.