Biochemical
and Molecular Roles of Nutrients
CHARLES E. HUNT,' G. MICHAEL FUNK AND T. J. VIDMAR* Drug Safety Research and *Research Support Biomathematics, Kalamazoo, MI 49007
cholesterol and saturated fat in a variety of animal models (Mahley 1982). However, feeding polyunsatu rated fat results in lowered plasma cholesterol, in cluding LDL and HDL, in humans (Mattson and Grundy 1985, Schaefer et al. 1981, Shepherd et al. 1978) and animals (Nicolosi et al. 1990, Spady and Dietschy 1988). Studies of effects of dietary triglycéridesaturation in humans usually have incor porated widely divergent polyunsaturated to saturated (P:S)2 fatty acid ratios. The results indicate that VLDL and LDL apolipoprotein B production rates are lo wered by marked increases in dietary polyunsaturated fatty acids (Cortese et al. 1983, Kuksis et al. 1982). The Phase I diet recommended for the general public by the American Heart Association provides 30% of total metabolizable energy as fat with equal amounts of saturated, monounsaturated and polyunsaturated fatty acids (P:S = 1.0) and
and Molecular Roles of Nutrients
CHARLES E. HUNT,' G. MICHAEL FUNK AND T. J. VIDMAR* Drug Safety Research and *Research Support Biomathematics, Kalamazoo, MI 49007
cholesterol and saturated fat in a variety of animal models (Mahley 1982). However, feeding polyunsatu rated fat results in lowered plasma cholesterol, in cluding LDL and HDL, in humans (Mattson and Grundy 1985, Schaefer et al. 1981, Shepherd et al. 1978) and animals (Nicolosi et al. 1990, Spady and Dietschy 1988). Studies of effects of dietary triglycéridesaturation in humans usually have incor porated widely divergent polyunsaturated to saturated (P:S)2 fatty acid ratios. The results indicate that VLDL and LDL apolipoprotein B production rates are lo wered by marked increases in dietary polyunsaturated fatty acids (Cortese et al. 1983, Kuksis et al. 1982). The Phase I diet recommended for the general public by the American Heart Association provides 30% of total metabolizable energy as fat with equal amounts of saturated, monounsaturated and polyunsaturated fatty acids (P:S = 1.0) and
