Industrial Hygiene Bulletin
The Lipins and the Lipoids.
We have discussed the basic principles of a proper and well- balanced diet. It might be well at this time, therefore, to consider some special elements in the diet in greater detail. The “fats” and the lipoids are two different kinds of fats which we ought to be familiar with. The lipins constitute a group of foods which include both the fats and the lipoids. The distinction between these substances is not commonly understood. The term “Fats” is properly applied only to those fats which appear in the body as such.
For example, the fat which is present in and around meat which we eat, sweet, bacon, fat, lard, the fat in meat gravies are all examples of true “fats.” The lipoids, on the other hand, are fats which appear in combination with other cell constituents. These are of both vegetable and animal origin, and include such substances as cream, butter, egg yolk, crisco, olive oil, and any of the vegetable or nut oils on the market. The lipins-that is to say, the fats as whole, including the lipoids- are quite as important a source of heat and energy as are the carbohydrates. The role of the fats as a whole in our nutrition has already been discussed at some length in previous bulletins. What has been said there of the “fats” applies equally well to the lipoids.
There is one point, however, which it is important to know about lipoids. And this does not apply to the other fats. It is for the purpose of emphasizing this point that the whole question of the fats is being considered again at this time. It has been found that for reasons which cannot be discussed here, the lipoids play an important part in the production of the arteriosclerosis which is associated with advancing years. It is rather important, therefore, that persons who are approaching middle life, or advancing years, eat less of the foods which contain the lipoids. In this way they may protect their arteries from becoming hardened any sooner than necessary. (A certain amount of hardening of the arteries is one of the inevitable accompaniments of old age).
Remember, then, that while the lipoids are important elements in our food, and are indispensable to young people, those who are getting older should not eat them in excess. A small amount is perfectly all right.
In next months bulletin there will be a discussion of the various inorganic salts in relation to diet. Industrial Hygiene Bulletin.