JAMA. 1953;152(1):73. doi:10.1001/jama.1953.03690010079024.
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Cholesterol Studies.  —Dr. A. Pihl, who is attached to the Nutrition Research Institute of the University of Oslo, has contributed two studies to the Scandinavian Journal of Clinical and Laboratory Investigation, one on the cholesterol content of foods and another on the relationship of cholesterol to atherosclerosis. These studies come as a timely corrective to the tendency, in certain quarters, to oversimplify the problem and to assume that atherosclerosis and diseases of the cardiovascular system are directly proportional to the quantity of cholesterol in the diet. Dr. Pihl has analyzed, by a uniform procedure, the more important foods consumed in Norway; his object was to calculate the amount of cholesterol obtained from different diets. His analysis was confined to foods of animal origin, as vegetables do not contain cholesterol. He found, with two exceptions, the cholesterol content of fish muscle to be comparatively uniform. In most species, the quantity was


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