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Dietary fatty acids and coronary heart disease

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Lipids

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.

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Abbreviations

CHD:

coronary heart disease

MUFA:

monounsaturated fatty acid

PUFA:

polyunsaturated fatty acid

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Authors and Affiliations

  1. Department of Medicine, Institute of Clinical Medicine, University of Tromsø, N-9038, Tromsø, Norway

    Arne Nordøy

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  1. Arne Nordøy
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Nordøy, A. Dietary fatty acids and coronary heart disease. Lipids 34 (Suppl 1), S19–S22 (1999). https://doi.org/10.1007/BF02562223

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