Acceleration of neoglucogenesis from fat in response to ACTH and cortisone in human subjects

The effect of diet on the level of plasma cholesterol and the degree of atheromatous degeneration in the rabbit

“…However, Keys, Mickelsen, Miller & Chapman (1950) showed that the level of blood cholesterol in man was not influenced by the addition of cholesterol to the diet. In the search for other dietary factors that exerted a regulatory effect, Kinsell, Partridge, Boling, Margen & Michaels (1952) and Groen, Tjiong, Kamminga & Willerbrand (1952) observed that the replacement of animal fat in the human diet by an equivalent amount of vegetable fat resulted in a decrease in blood cholesterol levels. Since then extensive investigations have been carried out on the influence of the type of dietary fat on blood cholesterol levels in man and, although there is by no means complete agreement, the weight of evidence would seem to indicate that fats containing substantial amounts of polyunsaturated fatty acids (either essential or non-essential) produce a marked decrease in blood cholesterol levels whereas those containing predominantly saturated fatty acids have the opposite effect (Kinsell, 1963).…”

Carbohydrates, fats, and atherosclerosis

“…48 It is some years now since it was established that the substitution of vegetable fat for animal fat in the diet resulted in a reduction of the level of serum cholesterol (Kinsell, Partridge, Boling, Margen, and Michaels, 1952). Though the evidence that animal fat is a potent factor in the causation of atheroma and coronary artery disease is not conclusive, it is nevertheless sufficiently circumstantial for the American Heart Association to issue a warning to the public (1964) that at least half of the fat intake of the US citizen should be unsaturated or of vegetable origin, and furthermore, that the total fat intake should be reduced.…”

Nutrient interrelationships of the fatty acids

“…After the animals had been on the fat-free diet for 2-3 months, the addition of lard to the diet, however, caused death usually within 4 days and sometimes within 24 h. The use of fractions derived from the lard indicated that the potent factor was in the unsaturated portion. Subsequently it was found that the addition of as little as o*z5yo linoleic acid to the diet greatly accelerated the development of the lethal liver lesion, whereas saturated acids had no effect and oleic acid was intermediate in its action (Valberg, Young & Beveridge, 1959 A feature of some interest which may have some bearing on the point just mentioned is the effect of relatively unsaturated vegetable oils in causing a decrease in plasma lipid levels when such an oil is introduced into a diet in place of a more saturated fat usually of animal origin (Kinsell, Partridge, Boling, Margen & Michaels, 1952). There are at least three reasons that could be advanced to explain this result: ( I ) the removal of a hypercholesterolaemic factor in the animal fat, (2) the addition of a hypocholesterolaemic factor in the vegetable oil, (3) a combination of I and 2.…”