Abstract

A five-day menu cycle, low in total fat and total linoleate, was designed to support research on the effects of dietary linoleate on lipid metabolism in healthy humans. The basal diet was lacto-ovo vegetarian, high in fruits and vegetables, with moderate amounts of grains, legumes, skim milk, and egg white.

Sixteen healthy male subjects were randomly divided into four groups of equal size. All received the basal diet and same total fat (30% of calories). Each of the four groups received a different calculated level of linoleate (18%, 14%, 6%, and 2% of calories). Safflower, corn, corn plus coconut, and coconut oils were used to achieve these levels of linoleate and total fat.

These data indicate that the fatty acid values in present tables of food composition do not give acceptable estimates of linoleate content in the foods that are low in total fat content.

Department

Nutrition

School

Graduate School

First Advisor

James Blankenship

Second Advisor

U. D. Register

Third Advisor

Winston Craig

Fourth Advisor

Ella Haddad

Fifth Advisor

Roland Aloia

Sixth Advisor

Gerald Shavlik

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1982

Date (Title Page)

6-1982

Language

English

Library of Congress/MESH Subject Headings

Diet; Linoleic Acids -- analysis; Lipids -- metabolism

Type

Thesis

Page Count

v; 37

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

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