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Herbert Ratner, MD; Dorothy Smith-Ratner, MD
Oak Park, Ill

JAMA. 1994;272(23):1817.

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

To the Editor.

—Apparently a high-fat diet, ie, fat constituting 60% of energy intake, is on its way to replacing the high-carbohydrate diet (55% energy intake) in non-insulin-dependent diabetes mellitus (NIDDM).¹ Sixty years ago, from 1934 to 1936, we were research assistants under Louis H. Newburgh, MD, chief of the Division of Clinical Investigation in the Department of Internal Medicine at the University of Michigan. Dr Newburgh was a pioneer in the preinsulin development of a high-fat diet for the control of diabetes mellitus, a diet he carried over into the postinsulin era. Though experience "taught [Newburgh] that most diabetic children require insulin to permit a diet adequate for really normal growth... three out of every four adult diabetics treated in the clinic could tolerate a satisfactory diet of the high-fat type without insulin."²

Newburgh's 1500-calorie skeletal diet included 134.85 g of fat derived from eggs, bacon, 32% . . . [Full Text PDF of this Article]

Footnotes
Edited by Drummond Rennie, MD, Deputy Editor (West), and Margaret A. Winker, MD, Senior Editor.

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