A perspective view of dieting to lower the blood cholesterol.

As a guide to physicians, patients, and potential patients concerned with the prospect and practicalities of changing the diet to lower the blood cholesterol in the hope of preventing disease, estimates have been made of the importance of various items of food which figure prominently in relation to this topic. The measure of importance adopted is the predicted average servings of these foods, the prediction being based on the content of fatty acids and cholesterol. The major contributors, each adding more than 10 mg/100 ml to the plasma level, include brains, double servings of meat, one egg per day, and butter. At the other extreme, polyunsaturated oils and margarines actively lower plasma cholesterol while oysters, skim milk, and nuts have practically no effect. The relative importance of items, includeing the newer polyunsaturated ruminant meats and other products, has been charted for easy reference. The culinary costs involved in a cholesterol-lowering diet, considered not in monetary terms but as debits and credits in the food statement, must be balances against the potential benefits to be gained from disease prevention.