“…The works of Cunningham and Peters (5), Man and Gildea (6), Elkes, Frazer and Stewart (7), Brun (8), Turner and Steiner (9) and Havel (10,11) clearly demonstrated that variations in both the fat and carbohydrate contents of each meal consistently produced rapid and marked changes in the triglyceride concentration in the human serum, while at the same time, they caused little or no change in the serum cholesterol concentration.…”