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A Comparison of the Coefficient of Digestibility and the Rate of Absorption of Several Natural and Artificial Fats as Influenced by Melting Point^1,2

Department of Biochemistry and Nutrition, University of Southern California, School of Medicine, Los Angeles

1. The digestibility of various fats has been studied. The digestibility coefficients obtained were margarine (m.p. 34°C.), 97.0; Crisco (m.p. 43°C.) 97.3; prime steam lard (m.p. 37°C.), 96.6; bland lard (m.p. 48°C.), 94.3; hydrogenated lard (m.p. 55°C.), 63.2; and hydrogenated lard (m.p. 61°C.), 21.0.

2. There was no evidence that any fat produced any abnormal physiological effect, such as diarrhea.

3. The rates of absorption for 3 hours, expressed in mg per 100 cm² per hour, were: margarine, 37.7; Crisco, 37.1; prime steam lard, 35.0; bland lard, 34.5; hydrogenated lard (m.p. 55°C.), 21.6. The values obtained for 6 hours were: margarine, 34.7; Crisco, 34.3; prime steam lard, 38.3; bland lard, 31.4; hydrogenated lard (m.p. 55°C.), 21.6.

4. A large proportion of the undigested fat in the tests with the hydrogenated lards was excreted in the form of soaps.

² Aided by a grant from Swift and Co.

Manuscript received 24 September 1946.