Fat-Modified Frozen Food Dietary Pattern
Effect on Blood Cholesterol Levels of Young Men with Proved Myocardial Infarction
- Marvin L. Bierenbaum, M.D.;
- Charles Gherman, M.D.;
- Gertrude Eastwood, MS.
Since this article does not have an abstract, we have provided the first 150 words of the full text.
Excerpt
THE RELATIONSHIP between blood levels of cholesterol and coronary artery disease has been a subject of continued interest for the past several years. In October, 1959, a study was begun of the effects of a moderate fat diet (relatively high in polyunsaturated fatty acids) on the blood cholesterol levels and survival of men in the 20- to 50- year age bracket who had had documented myocardial infarctions. This work had been stimulated by that of Jolliffe and associates, who had reported the effect of a similar diet on blood cholesterol levels of high coronary-risk, middle-aged men in New York City, and by Stamler in his report on men prone to coronary disease.
A review of the first 12 months of experience with the first 99 subjects on a 30% fat diet had shown that there was no difference in response between one group, who had a polyunsaturated to saturated fatty
