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Journal of Nutrition Vol. 63 No. 3 November 1957, pp. 377-391
Copyright © 1957 by American Society for Nutrition
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The Effect of Various Fats Upon Experimental Hypercholes-Teremia in the Rat1

D. M. Hegsted, Anna Gotsis and F. J. Stare

Department of Nutrition, Harvard School of Public Health Boston, Massachusetts

A large number of oils and combinations of oils were tested for their effects upon the serum cholesterol values in an assay based upon the cholesterol-cholic acid-fed rat. It appears that the oils may act upon this experimental system in a manner somewhat similar to those reported on the serum cholesterol values of human subjects.

The data show that the product obtained by multiplying the essential fatty acid content (linoleic and arachidonic acid) by the total saturated fatty acid content has a high degree of negative correlation with the serum cholesterol values produced. Thus, it is concluded that the "non-essential" unsaturated fatty acids (oleic, linolenic, eleostearic (and perhaps clupadonic) promote hypercholesteremia while this action is counteracted by the essential and saturated fatty acids. Insofar as we have been able to test the hypothesis, the essential fatty acids and the saturated fatty acids are equally active in this regard and substitute for each other.

1 Supported in part by grants-in-aid from the John A. Hartford Memorial Fund; the Albert and Mary Lasker Foundation, New York; the National Institute of Arthritis and Metabolism (Grant no. 135), National Institutes of Health, Public Health Service, Bethesda; the Nutrition Foundation, Inc., New York; and the Fund for Research and Teaching, Department of Nutrition, Harvard School of Public Health.

Manuscript received 7 June 1957.


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M. K. HORWITT, C. C. HARVEY, and B. CENTURY
Effect of Dietary Fats on Fatty Acid Composition of Human Erythrocytes and Chick Cerebella
Science, October 9, 1959; 130(3380): 917 - 918.
[Abstract] [PDF]


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