412 



V. BLOOD LIPIDS 



response. Bloor 222 likewise followed the blood-fat picture in normal dogs 

 after the feeding of olive oil. He found that the maximum values for blood 

 lipids were reached in four to six hours after the ingestion of the fat; the 

 blood lipids were still elevated seven to nine hours after the fat meal. 

 When the thoracic duct was ligated, no variation in these components was 



u 



UJ / 



Normal Text Absorption 



••* After LiQOLtino the Thoracic Duct. 



Time in Hours 



I 23456789 



Fig. 3. Changes in the fat content of the blood of dogs, following the feeding 

 of olive oil. 222 



noted. These results are illustrated in Figure 3. Jacobson el al. 3i7 re- 

 ported that the greatest effect on blood lipids of calves was obtained by 

 feeding diets containing whole milk or crude soybean oil; the lowest de- 

 gree of lipemia was noted when diets containing hydrogenated soybean oil 

 were fed, while butter oil or lard produced an intermediate effect. 



Man and Gildea 345 reported an average increase of 62% (34-133%) in the 

 serum fatty acids of man following the ingestion of meals containing 3.4 g. 

 of fat per kilogram body weight. However, the rise in phospholipid fatty 

 acids was much less pronounced; the mean increase was 18%, with a range 

 between 5 and 28%. The values were at the maximum after six hours, 

 when the tests were terminated. Figure 4 is a graphic representation of 

 these data as presented by Peters and Van Slyke. 202 



b'. The Effect of the Ingestion of Fat on Blood Phospholipids: The 



347 N. L. Jacobson, J. H. Zaletel, and R. S. Allen, /. Dairy Set., 86, 832-842 (1953). 



