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PHIL L. MARSH, M.D.; H. G. WALLER, M.D.

Arch Intern Med. 1923;31(1):63-75.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

Since patients with diabetes mellitus are more dependent on fat as a source of energy than are normal subjects, it is tempting to try to explain the hyperlipoidemia that is so common in this disease on the basis of some theory that assumes a relationship between the amount of fat in the food and the percentage of lipoids in the blood. In the literature that has accumulated on this subject a tendency to assume this relationship is evident. In the Rockefeller monograph,¹ for example, the authors state that lipemia "is largely associated with the fat intake and with other diabetic symptoms." Ervin² states that "the lipemia of a diabetic will disappear with the elimination of fat from the diet." Bang³ believed that the lipemia was, in part, alimentary. Joslin⁴ suggests a relation between the high protein, fat diets of former days and the high degrees of lipemia reported, and states . . . [Full Text PDF of this Article]

Author Affiliations
ANN ARBOR, MICH.

From Department of Internal Medicine, Medical School, University of Michigan.

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