, Volume 34, Issue 1 Supplement, pp S19-S22

Dietary fatty acids and coronary heart disease

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Abstract

The effects of dietary fats have been established in epidemiological and intervention studies and through relationship to risk factors for development of coronary heart disease (CHD). During a period where the impressive effects of hydroxymethylglutaryl-CoA reductase inhibitors on the mortality of CHD dominate the medical journals, it is important to realize the major effects of dietary fatty acids on a series of events included in the multifactorial disorder of CHD.