Use of Fat-Modified Foods for Serum Cholesterol Reduction

Abstract

Dietary modification designed to reduce blood cholesterol concentrations usually requires detailed instruction and a restricted intake of many foods. In this study commercially prepared, fat-modified foods were supplied to young adults for 10 months. The altered foods were low in saturated fat and, in some, the "hard" fats were replaced with poly-unsaturated oils. Individual diet instruction was not given. The average reduction in serum cholesterol was 14%. Thus, significant hypocholesterolemic effects were obtained with suitably modified, palatable foods. This type of diet modification required little diet instruction and may prove to be a practical method for clinical and research use.