A STUDY ON THE VALUES COMPUTED BY DIETITIANS AND CHEMICAL-ANALYSIS OFFATS, CHOLESTEROL, AND P S RATIO IN FOOD/

Dieticians computed the fat and cholesterol contents of 11 foods that were commercially produced as ready-to-eat food from food component li sts and obtained the P/S ratio (polysaturated/saturated fatty acids) f rom the fatty acid component list. Meanwhile the same foods were dilut ed and homogenized. The internal standard was combined with heptadecan oic acid and tricaprin. The samples that had been extracted by the Fol ch method were analyzed for their lipid content (GC analysis using a H S-SS-10 colums for fatty acids and an OV-1 column for lipid and choles terol). A significant positive correlation was noted between the resul ts of dieticians' analysis and those obtained from a gas chromatograph ic analysis of lipid and cholesterol contents and the P/S ratio, provi ng that lipid analysis of food by dieticians is highly reliable. There fore for diseases (such as hyperlipemia, arteriosclerosis, obesity, di abetes mellitus, fatty liver, and pancreatitis) in which dietary facto rs have a significant effect on their clinical course, dietary instruc tions on dietary fats based on an analysis by dieticians are considere d to be effective.