L E T T E R S

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In a third study (3), a number of sub­jects had recently undergone surgery; the suitability of these subjects is question­able. the basal diet contained generous amounts of cholesterol, and as evidence suggests that the response to dietary cholesterol decreases at the higher intake levels, this experiment cannot be con­sidered a test of the effects of dietary cholesterol per se. One of the trials lasted only five hours in this study, and in another of the study's trials, it appears that subjects may not have had adequate time to stabilize on the control diet.

When data from controlled experiments indicate a significant effect of dietary cholesterol on serum cholesterol levels, while poorly controlled experiments do not, one has little choice but to favor the former.

We would also point out that three eggs per week at lunch can hardly be con­sidered a drastic restriction, as other meals are likely to include eggs. If anything, the USDA proposal is rather generous in terms of cholesterol allowance.

In light of these considerations, we ask the Board of SNE to rescind its statement to the USDA and adopt a position on dietary cholesterol that is consistent with the vie{vs of the membership and expert committees.

Patricia Hausman, M.S., Staff Nutri­tionist, Bonnie Liebman, M.S., Staff Nutritionist, Center for Science in the Public Interest, 1755 SSt., N. w., Washington, DC 20009; and Mary Goodwin, M.P.H., Public Health Nutri­tionist, Montgomery County, MD.

Slater, G. et aI., Plasma cholesterol and triglycerides in men with added eggs in the diet, Nutr. Rep. IntI., 14:249, 1976.

2 Porter, M. W. et aI., Effect of dietary egg on serum cholesterol and triglyceride of human males, Am. J. Clin. Nutr., 30:490,

'1977. 3 Kummerow, F. A. et aI., The influence of

egg consumption on the serum cholesterol level in human subjects, Am. J. Clin. Nutr., 30:664, 1977.

SNE Board Replies The Board of Directors of the Society

for Nutrition Education recommended to the USDA that there does not seem to be the need to be as restrictive in the use of eggs, because of their cholesterol content, as was reflected in the USDA proposed school lunch regulations for children. The rationale behind our recommendations is as follows:

I. The newer Dietary Goals for the U.S. do not restrict dietary cholesterol for children.

2. The American Heart Association (AHA) currently states: "Hyperlipidemia clearly is a risk factor for atherosclerotic disease in adults and very likely con­tributes to atherosclerosis in children. The

AHA recommends that children with in­creased plasma cholesterol or triglycerides should be placed on an appropriate diet in order to decrease the risk of hyperlipi­demia and possibly to decrease the risk of atherosclerostic disease when they become adults. Although evidence does not yet support the recommendation that choles­terol, saturated fat and sugars should be reduced in all children, the public should be advised that such modification appears safe and very likely to be beneficial" (1).

3. Eggs are a desirable and practical food for children. They contain high quality protein, are a good source of vitamin A and the B vitamins including B-12, are much lower in saturated fats than other protein foods from animal sources and they are easily digested.

4. The Board felt that there was a lack of even minimal consensus on the follow­ing underlying scientific issues:

a) Epidemiological, clinical, and experi­mental evidence shows much stronger cor­relations between dietary saturated fat and serum cholesterol levels than between dietary cholesterol and serum cholesterol levels in children. The relationship of cholesterol and saturated fat to athero­sclerosis becomes more complex and con­troversial with the discovery that the levels of high density lipoproteins in blood are of more value in predicting the risk of cor­onary artery disease than is the total serum cholesterol measurement.

b) Cholesterol restriction for children is currently regarded as a therapeutic and not a preventive recommendation by pediatric groups. In part, this stems from the question about the levels of dietary cholesterol needed for enzyme induction and to ensure proper brain development among infants and possibly young chil­dren. This is an issue which is still being debated, and studies pro and con are still appearing. Although this question con­cerns mainly the younger children, it nonetheless entered into our considera­tions.

5. Practical considerations pertaining to the school lunch program also influ­enced our thinking:

a) Special consideration should be given to making school lunches acceptable to all children including lacto-ovo vegetarians and children from different ethnic groups.

b) There would be elevated costs and greater difficulty in menu planning of Type A meals within saturated fat guide­lines if eggs are severely restricted.

c) There is considerable confusion in the stated regulations. Is it three visible eggs or three eggs total (including those used in cooking or baking) which are recommended?

All in all, the Board feels that there is little reason to alter present food habits of children in this area without sufficient evidence of long term benefit. Some of the issues have been discussed in references 2-4. The Board appreciates your efforts in summarizing your views of the literature.

102 Journal of Nutrition Education Vol. 10 No.3 July-September 1978

In the Board's judgment, our response re­flects the best available current informa­tion.

Helen A. Guthrie, President SNE Board of Directors, 1977-78

Ad hoc Committee of the Steering Commit­tee for Medical and Community Programs of the American Heart Association, Value and safety of diet modified to control hyper­lipidemia in childhood and adolescence, a statement for physicians, Circulation, 58:381A, 1978.

2 Weidman, W. H. et aI., Nutrient intake and serum cholesterol level in normal children 6 to 16 years of age, Pediatrics, 61:354, 1978.

3 Castelli, W. P. et aI., HDL Cholesterol and other lipids in coronary heart disease (the cooperative lipoprotein phenotyping study), Circulation 55:767, 1977.

4 U.S. Senate, Select Committee on Nutrition and Human Needs, Dietary Goals for the United States, 2d ed., Government Printing Office, Washington, DC, 1977.

Zinc in Milk Questioned

I should like to point out a possible in­accuracy in an article published in the January-March 1978 issue of the Journal of Nutrition Education. The article, "Evaluation and Modification of the Basic Four Food Groups" by King, Cohenour, Corruccini, and Schneeman states that milk is a good source of zinc. In an article entitled "Zinc Content of Selected Foods" (J. Am. Dietet. Assn., 68:526, 1976) by Freeland and Cousins, milk was specifically mentioned as a poor source of zinc. Other dairy products such as cheeses are a good source, but I fear that your readers may assume, based on the article in your journal, that drinking milk is an effective way of satisfying their zinc requirements. Perhaps the authors of the article would like to comment on this?

Judith J. Wurtman, Ph.D., Department of Nutrition and Food Science, Massa­chusetts Institute of Technology, Cam­bridge, MA 02139.

Authors Reply In our article on the "Evaluation and

Modification of the Basic Four Food Groups" we did not state that milk is a good source of zinc. Table 2, however, lists milk as one of a group of foods which provides more than 1.0 mg/svg. A serving was one cup or 246 g. Our food composi­tion reference indicates that 1 cup of either whole or skim milk contains 1.0 mg of zinc (1). According to the data of Free­land and Cousins, 1 cup of skim milk con­tains only 0.64 mg zinc (2). Others have reported higher amounts, 0.98 and 1.13 mg of zinc per cup (3, 4).

We agree that the concentration of zinc in milk is low. But milk may be an appre­ciable zinc source if several glasses are consumed daily. For example, three 8 oz. glasses of milk provide 200/0 of the adult