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.
","abstract_html":"<p>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.</p> <p>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.</p> <p>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.</p>","abstract_has_math":false,"creators":["Dickinson, Barbara F."],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":["James Blankenship","U. D. Register","Winston Craig","Ella Haddad","Roland Aloia","Gerald Shavlik"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1982,"date_issued":"1982-06-01T07:00:00Z","date_published":"1982-06-01T07:00:00Z","updated_at":"2026-07-24T02:53:31Z","subjects":["Nutrition","Diet; Linoleic Acids -- analysis; Lipids -- metabolism"],"languages":["English"],"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."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarsrepository.llu.edu/etd/795","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["James Blankenship","U. D. Register","Winston Craig","Ella Haddad","Roland Aloia","Gerald Shavlik"]},{"key":"dc:creator","label":"Author","values":["Dickinson, Barbara F."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Nutrition","Diet; Linoleic Acids -- analysis; Lipids -- metabolism"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["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."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarsrepository.llu.edu/etd/795"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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.
"]},{"key":"dc:title","label":"Title","values":["Designing an Experimental Diet (Low Fat, Low Linoleate) : Comparison of Calculated and Analyzed Values for Total Lipid and Total Linoleate"]}]}],"canonical_facts":{"dc:contributor":["James Blankenship","U. D. Register","Winston Craig","Ella Haddad","Roland Aloia","Gerald Shavlik"],"dc:creator":["Dickinson, Barbara F."],"dc:description.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.
"],"dc:identifier":["https://scholarsrepository.llu.edu/etd/795"],"dc:language":["English"],"dc: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."],"dc:subject":["Nutrition","Diet; Linoleic Acids -- analysis; Lipids -- metabolism"],"dc:title":["Designing an Experimental Diet (Low Fat, Low Linoleate) : Comparison of Calculated and Analyzed Values for Total Lipid and Total Linoleate"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:53:31Z"}