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FATS, CHOLESTEROL, AND ATHEROSCLEROSIS

JAMA. 1957;163(16):1486. doi:10.1001/jama.1957.02970510052013.
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ABSTRACT

To help the family doctor answer his patients' queries concerning fats in the diet, the American Medical Association's Council on Foods and Nutrition last month held a symposium to sum up present knowledge on the subject. The one definitive conclusion that resulted from this investigative meeting is that quite a bit more study concerning dietary fats will have to be done before the average American's eating habits are to be drastically altered.

What the meeting in New Orleans did do, in addition to crystallizing present thought, was to provide promising areas for future work in the role of dietary fats, especially as related to heart disease. One of the many significant contributions to the symposium was a report that evidenced, for the first time, the production of myocardial infarction in a significant percentage of rats in a study. By using the combined technique of feeding high quantities of saturated fats

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