[Fat consumption, blood lipids and age (author's transl)]

The serum lipid values (total lipids, cholesterol) and the amounts of fat components (total fat, cholesterol, saturated and multiply unsaturated fatty acids) in food were determined for 1000 subjects of primary obesity and 200 subjects having normal weight. The age of the subjects included in this study was between 18 and 60. From the second to sixth decades of life, obese subjects showed increases in hypercholesterolemia and hyperlipidemia from 2.3% to 22% and from 4.6% to 26%, respectively. Lower percentages were determined for the controls. The consumption of total fat, cholesterol, saturated and multiply unsaturated fatty acids in food was lower in subjects of obesity than in normal-weight subjects. Problems of the dynamic and static phases of obesity, hyperphagia, hypophagia, and longitudinal behavior are discussed with particular reference to the causes thereof. With males, the intake of all fatty substances contained in food decreased with increasing age. Possible causes of this include changes in environmental and working conditions as well as nutritional consciousness.