IN this issue of the Journal, Small et al.1 provide instructions for reducing the cholesterol content of red meat and partially replacing its natural fat with vegetable fat. This delightful lesson in food composition appears against a background of recent Journal articles relating various types and amounts of dietary fat to levels of blood lipids.2 3 4 5 Ultimately, we must put these and other pieces of data together to derive a rational guide to eating. What are appropriate goals regarding the amount and type of fat in our diets?A consideration of the criteria for setting dietary goals or recommendations may . . .
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Willett et al. (1991) studied this question.
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