Heating Polyunsaturated Fats
Excerpt
To the editor: For the past 2 months (May and June 1970) the ANNALS has noted in its Medical News section the series of publications prepared by the National Heart and Lung Institute entitled "Dietary Management of Hyperlipoproteinemia."
In these publications, designed to help physicians guide changes in diet for persons with high levels of cholesterol (or other fats in the blood) as measured by laboratory tests, there are specific statements to the effect that "polyunsaturated" fats (or oils) should be used in "broiling, baking, or frying . . ." and in "popping corn." It does seem to me that
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