The purpose of this investigation was to evaluate the influence of mayonnaise consumption upon the serum cholesterol level of the patients affected with hypertension and/or arteriosclerosis. Twenty female outpatients, their age ranging from 41-71 years volunteered in this study which lasted for 5 weeks, including a 1-week habitual diet period (Period I), a 2-week basal diet period (period II), and a 2-week mayonnaise period (Period III) during which the patients were encouraged to take as much mayonnaise as possible, besides the basal diet. During these periods the patients were asked to record their food intake in detail; 12 of whom designated as Group A accomplished this job. Other records were unsatisfactory and poor in reliability and were grouped as B. At the end of each period their serum cholesterol level were determined by the Watson procedure. In Periods I, II and III, the average calorie intake expressed as Kcal of Group A was 1395, 1571 and 1841, the protein intake (as gm) was 53.3, 62.6, and 61.0, and the fat intake (as gm) 30.8, 42.7, 69.1, respectively. The mayonnaise consumption of Group A was 47.9±24.2gm/day. The serum cholesterol level as mg/100ml in Group A declined from 284.1 in Period I to 264.2 in Period II, and further lowered to 230.6 in Period III. The fall of the serum cholesterol level of 7 patients with hypercholesteremia (above 250mg/100ml) from Period II to Period III and from Period I to Period III were both significant at the 1% level. The amount of mayonnaise consumed in Period III was highly correlated with the size of reduction in the cholesterol level from Period II to Period III. The serum cholesterol levels (mg/100ml) of Group B in Periods I, II and III were 249.7, 238.3 and 243.4 without showing as much variation from period to period as seen in Group A.
In order to find how students can exactly measure the weight of food by their eyes, we conducted a survey on the eye-measurement about 22 different kinds of foods which are frequently consumed each day. It was found that we are generally apt to underestimate the actual weight. This suggests that people should be trained to form the habit of measuring the weight of foods and take caution to the relation between actual weight and the weight assumed by the human eye.
We have investigated the meals of people all aged above 65 years of age who were lying sick at home for over three months in Tokyo. The subjects were 49 men and 82 women and their average ages for the men were 76 years old, 79 years old for the women. The results obtained were as follows: 1) The causes for lying in bed were cerebral vascular accident, cerebromalacia, hypertensive disease, and fracture, etc. 2) They had difficulties in moving their arms or legs, or dental trouble. 3) Persons of almost all ages took delight in taking meals. 4) The favorite foods were Japanese cake, raw fish (sashimi), tempura and deep fried dishes cooked vegetables, and the foods disliked were pork, vegetable salad and milk. 5) Half of them who had smoked or drunk when they were in good health now gave up these habits. 6) The daily nutritional intake of the aged was about 30% less when compared with the daily dietary allowance, and the calcium intake of the women was the lowest among all nutrients taken.