DIGESTIBILITY OF SOME VEGETABLE FATS. 



19 



by one of the subjects for a 3-day period without any physiological 

 disturbance. In the first eight experiments with cocoa butter, in 

 which an average of only 51 grams of this fat was eaten daily, no 

 abnormal conditions were noted and the apparent digestibility of fat 

 was 90.7 per cent. In those experiments, however, in which 82 to 

 138 grams of cocoa- butter were consumed daily and 86.5 per cent 

 utilized, a decided laxative effect was noted. Accordingly, it may be 

 concluded that the limit of tolerance is less for cocoa butter than for 

 the other fats studied.. 



(4) The evidence collected in these experiments affords additional 

 proof that the digestibility of protein and carbohydrate contamed in 

 the different fat diets v/as not materially affected by the nature of the 

 fat or by the amount eaten. 



(5) The total energy values (heats of combustion) of the material 

 consumed on the average per man per day were 2,700 calories for olive 

 oil, 2,955 calories for cottonseed oil, 2,290 calories for peanut oil, 2,305 

 calories for coconut oil, 2,975 calories for sesame oil, and 2,215 calories 

 for cocoa butter. While no attention was given to the energy value of 

 these diets, it is interesting to note that the amount of food consumed 

 contained sufficient energy value except for those engaged in muscular 

 activities. The percentage of energy actually available to the body 

 was 93.9 for olive oil, 93.4 for cottonseed oil, 93.9 for peanut oil, 93.1 

 for coconut oil, 92.8 for sesame oil, and 91.9 for cocoa butter. These 

 values imply, on comparison with the percentage of energy available 

 from the ordinary mixed diet, which is 91 per cent,^ that normal con- 

 ditions existed during the digestion experiments and that protein, 

 fat, and carbohydrates were as thoroughly digested as is usually the 

 case. 



(6) Judging from the results of the investigation as a whole, it is 

 reasonable to conclude that olive, cottonseed, peanut, coconut, and 

 sesame oils are very completely and readily available to the body and 

 that they may, like the animal fats, be satisfactorily used for food 

 purposes. 



1 U. S. Dept. Agr., Office Expt. Stas. Bui. 136 (1903), p. 113. 



