Essential Fatty Acid Content Of Dietary Fats And Fat Rich Foods Used In Rhodesia

Abstract

Since the classical experiments by Kinsell et al. (1952) it has been generally accepted that replacement of animal fats in the diet by certain vegetable fats results in dramatic decreases in cholesterol and phospholipid concentration in serum and consequently reduces the risk of atherosclerosis. Joliffe and Archer (1959) collected data on death-rates due to coronary artery disease from 20 countries. The death-rate was positively related statistically to the percentage of saturated fat in the diet and the percentage of animal protein intake.