Copyright © 1992 by the European Society of Cardiology.
© 1992 The European Society of Cardiology
Nutrition and health
Department of Epidemiology, K. U.-Leuven B-3000 Leuven, Belgium
Received 6 December 1990; revised 5 March 1991; .
Correspondence Professor H. Kesteloot, Department of Epidiol, Capucijnenvoer 33, B-3000 Leuven, Belgium
Abstract
Important derences in all-causes mortality and in cardiovascular mortality exist between populations and they cannot be explained by differences in the level of medical care. During the last 20 years important changes have occurred in the level of cardiovascular mortality with an increase in Hungary anda decrease in Japan. These rapid changes in mortality cannot be explained by genetic factors. The epidemiological evidence strongly points towards nutrition and especially to the intake of saturated fat and salt as the major determinant of the existing differences in mortality. Saturated fat also appears to be related to total cancer mortality. A major effort should be directed towards a decrease in the dietary intake of saturated fat by Western populations.
Key Words: Nutrition saturated fat intake cardiovascular mortality serum lipids genetic factors in mortality
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