AJCN Tufts Nutrition Symposium, Boston Sept 24-26
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American Journal of Clinical Nutrition, Vol 2, 353-355, Copyright © 1954 by The American Society for Clinical Nutrition, Inc.

THE LOW CHOLESTEROL, LOW FAT DIET

CORINNE H. ROBINSON 1

1 Head, Dept. of Food and Nutrition, College of home Economics, Drexel Institute of Technology, Philadelphia, Pa.

A low cholesterol, low fat diet which provides the recommended dietary allowances for the man or woman has been described. Since the value of this diet in vascular disease has not been established, and since it must be used indefinitely by those patients whom it may benefit, it is essential that the diet not be used indiscriminately. The patients for whom the diet is prescribed should be evaluated at frequent intervals to determine any possible benefits accruing from this regimen.






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Copyright © 1954 by The American Society for Nutrition