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American Journal of Clinical Nutrition, Vol 7, 30-34, Copyright © 1959 by The American Society for Clinical Nutrition, Inc.

Effect of Mixed Fat Formula Feeding on Serum Cholesterol Level in Man

SAMI A. HASHIM M.D.1, ROBERT E. CLANCY M.D.2, D. M. HEGSTED PH.D.3, and FREDRICK J. STARE M.D.4

1 From the Department of Nutrition, Harvard School of Public Health, and the Department of Medicine, West Roxbury Veterans Administration Hospital, Boston, Massachusetts and Research Fellow in Nutrition, Harvard School of Public Health, Boston, Massachusetts
2 Research Associate in Medicine, Harvard School of Public Health, Boston, Massachusetts
3 Associate Professor of Nutrition; Harvard School of Public Health, Boston, Massachusetts
4 Professor of Nutrition and Head of the Department, Harvard School of Public Health, Boston, Massachusetts

Formula-feeding experiments were conducted in 10 patients with hypercholesterolemia, in which the two fats, safflower oil and an equal mixture of safflower and coconut oils, were compared with regard to their effect on serum cholesterol level.

Either the safflower oil or the mixture of safflower and coconut oils caused a marked decrease in serum cholesterol. The mixture effect was obtained regardless of whether it was fed before or after the safflower oil. The results are comparable to those previously obtained with these two oils in rats.

The results are incompatible with the proposed hypotheses that the serum cholesterol-lowering effect of a dietary fat is proportional to the iodine value or the linoleic acid content of the fat. In addition, the results do not support the view that the saturated fats counteract the effect of polyunsaturated fats.

The experimental design used is efficient and useful for the comparison of two dietary effects on serum cholesterol level in man. It eliminates the subjective evaluation of constant or plateau levels of serum cholesterol and randomizes the effects of variables inherent in time and methodology of determination of the lipid.






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Copyright © 1959 by The American Society for Nutrition