Studies on the Digestibility of Some Nut Oils (Classic Reprint)

Digestibility of nut oils: which fats are best absorbed This concise study analyzes how several common nut oils are digested when eaten as part of a simple diet. It reports digestion coefficients for almond, butternut, English-walnut, Brazil-nut, Hickory-nut, and pecan oils, along with how the oils were prepared and consumed.

This edition describes the experimental setup, including the use of a blancmange base to deliver fats, the meals chosen to accompany the fats, and the way feces and nutrients were measured. It also notes how results were calculated and compared across a uniform set of conditions, with emphasis on practical diet impact.

• Which nut oils were tested and their reported digestibility percentages


• How the oils were prepared (cold-pressed) and incorporated into a blancmange diet


• Details of the three-day or nine-meal test protocol and subject profile


• How results were analyzed to compare oils on a like-for-like basis

Ideal for readers of nutrition history, food science, and dietetics who want a clear look at how different nut oils perform as edible fats.