Abstract
Summary
Five fractions of hydrogenated vegetable fat (commercial crisco) have been prepared by crystallization from ether at +15, +5, −5, and −15°C. When incorporated in the standard diet at equivalent levels, fractions of low melting point, presumably containing largely unsaturated and shorter-chain fatty acids as well as unsaponi-nable matter; are found to give rise to a high proportion of hepatomas in C3H male mice, while fractions of high melting point give rise to but a few. The magnitude of the observed-difference in incidence (p<.001) is believed sufficient to justify further studies on the nature of the responsible factors.
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