American Journal of Clinical Nutrition, Vol 16, 480-491, Copyright © 1965 by The American Society for Clinical Nutrition, Inc.

A System of Proportioned Fat Diets for Clinical Use

¹ From the Dietary Department and the Medical Services, Massachusetts General Hospital; and the Department of Medicine, Harvard Medical School, Boston, Massachusetts

A system of Proportioned Fat Diets designed for clinical use is presented. These regimens are proposed for the nutritional management of selected subjects in whom the risk of coronary heart disease developing is supposedly high or in whom the disease has recently developed.

The major objectives of the Proportioned Fat Diet are the attainment of ideal body weight, and the reduction of elevated levels of both cholesterol and triglycerides in serum. To achieve this end, control is required of (1) the total caloric intake in relation to the energy expenditure, (2) the proportions of total fat and carbohydrate, (3) the amounts of saturated and polyunsaturated fatty acids, and (4) the intake of cholesterol. A special feature is the simple means of interconversion among a wide range of caloric levels from two basic patterns for weight reduction or maintenance.

The principles of design and the details of composition of the diets are presented. Meal plans, food lists, recipes and special instructions for the patient are included.

The need for integration of nutritional management with general medical care of the patients is emphasized. A dietary approach to the prevention and treatment of coronary heart disease is considered to be the most rational and the least hazardous one available at the present time.

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