Role of Diet in the Primary Prevention of Coronary Heart Disease
For a long time already there has been available a considerable body of evidence favoring the idea that coronary heart disease (CHD) could, at least partly, be a nutritional disease and hence susceptible of dietary prevention. I am particularly referring to the extensive and well-known epidemiological observations and studies, which have shown that definite associations exist between dietary fats, serum cholesterol and CHD. However, evidence of this type alone is, of course, not sufficient to prove the existence of a cause-and-effect relationship between the diet and CHD and does not permit us to conclude that a modification of diet would bring about a reduction in the incidence of the disease. The problem of dietary prevention of CHD can obviously be definitely solvedonly by means of adequately planned intervention studies, that is, preventive trials in which the diet of a suitable population is deliberately changed and the development of manifestations of the disease is followed over a sufficiently long period. An otherwise comparable population among which no dietary changes are instituted is required as a control.
KeywordsCoronary Heart Disease Fatty Acid Composition Tissue Fatty Acid Composition Dietary Trial Adipose Tissue Fatty Acid
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