Abstract
SINCE 1957, papers from this department have stressed that the dietary factor involved in the aetiology of ischaemic heart disease is likely to be sugar (sucrose) rather than fat1. The evidence incriminating dietary sugar—now quite strong—is chiefly epidemiological. Investigations of populations show that the rise in the incidence of the disease coincides with the rise in the consumption of sugar and not of fat2–4. Again, during investigations of individuals we have shown that the disease is most likely to occur in those that have been eating a great deal of sugar5.
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References
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AL-NAGDY, S., MILLER, D., QURESHI, R. et al. Metabolic Differences between Starch and Sucrose. Nature 209, 81–82 (1966). https://doi.org/10.1038/209081a0
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DOI: https://doi.org/10.1038/209081a0
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