The digestibility of fats—A correlation of experimental data

Summary It has been shown by statistical analysis that a positive correlation exists between digestibilities found in human adults and those found for corresponding fats in albino rats. The general limiting factor of digestibility of a fat is the amount of saturated fatty acids present, but the extent of limitation is dependent upon the adaptability of the subject. It is concluded as a general rule that the amount of saturated acids of 18 or more carbons is the chief limiting factor. This fact readily accounts for the lesser degree of correlation which exists between digestibility and melting point, the latter being partially a function of the amount of long chain saturated acids. Presented at the 37th Annual Spring Meeting of the American Oil Chemists' Society in New Orleans, La., on May 15–17, 1946.