Dietary Fat and Coronary Heart Disease: Evidence of a Causal Relation

  • Lawrence H. Kushi
  • Thomas E. Kottke
Part of the Frontiers of Primary Care book series (PRIMARY)

Abstract

Investigation of the etiology of coronary heart disease (CHD) has led to elucidation of various factors shown to increase risk of this disease. Principal among them are serum cholesterol, blood pressure, and cigarette smoking. It is widely acknowledged that the higher the level of these risk factors, the greater the risk of developing CHD. The so-called diet-heart hypothesis encompasses the concept that the quantity and composition of the fat content of the diet will alter serum total and low-density lipoprotein (LDL) cholesterol levels, and this in turn will alert risk of CHD. Neither the influence of dietary lipid manipulation on serum cholesterol levels as a predictor of CHD risk are disputed. Less well accepted is the proposition that lowering serum cholesterol levels by lowering the fat content of the diet will decrease subsequent risk of CHD

Keywords

Cholesterol Starch Corn Carbohydrate Coherence 

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Copyright information

© Springer-Verlag New York Inc. 1990

Authors and Affiliations

  • Lawrence H. Kushi
  • Thomas E. Kottke

There are no affiliations available

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