Diet, Serum Cholesterol, and Death from Coronary Heart Disease

Shekelle, Richard B.; Shryock, Anne Macmillan; Paul, Oglesby; Lepper, Mark H.; Stamler, Jeremiah; Liu, Shuguey; Raynor, William J.

doi:10.1056/nejm198101083040201

Cited by 659 publications

(260 citation statements)

References 28 publications

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“…The weak association observed between dietary consumption of cholesterol and variation in plasma levels of lipid-lipoprotein produced consistent results according to some studies 31,39 , but contradictory results according to others 41,42 . These findings confirm that, despite high individual variability, the ingestion of cholesterol in the diet has a lower association with serum cholesterol than any other dietary component.…”

Section: Discussionmentioning

confidence: 80%

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Physical activity, cardiorespiratory fitness, dietary content, and risk factors that cause a predisposition towards cardiovascular disease

Guedes¹,

Guedes²

2001

Arq. Bras. Cardiol.

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Objective -The consensus among specialists is that cardiovascular diseases are multifactorial in origin, resulting from socalled risk factors 1 . Once risk factors are understood to be causal agents resulting in a predisposition towards heart diseases, monitoring of these risk factors aids in the identification of signals that, if modified, may attenuate or even reverse the evolution of heart diseases.Compromising levels of plasma lipids-lipoproteins, high arterial pressure, and excessive fat/body weight ratios are considered biological risk factors of major significance in cardiovascular disease. These factors do not act alone but as a whole, causing an exponential rise in the possibility of cardiovascular accidents.Physical activity and appropriate dietary habits are considered major mechanisms for protection from the surge and progression of risk factors that cause a predisposition towards cardiovascular disease 2-6 . Therefore, differences regarding everyday performance of physical activity, levels of cardiorespiratory fitness, and dietary content have been frequently used in attempts to explain variations in the prevalence of cardiovascular disease in different population groups [7][8][9][10] .Incentives to increase physical activity and use of an adequately balanced dietary regime have played a significant role in various programs aimed at the prevention and control of heart diseases. Yet, although capable of influencing risk factors by a multiplicity of interacting metabolic, functional, and morphologic adaptations, the relative contributions of effective physical activity, cardiorespiratory fitness, and diet on risk factor variability ave not been clearly defined. Thus, studies aimed at the evaluation of the extent of these influences on specific segments of different populations are still required. It is expected that such a search will dentify, in a more explicit manner, preventive and therapeutic measures associated with cardiovascular diseases.The objective of the study was to search for an explanation for variations observed in information associated with biological risk factors that cause a predisposition

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Section: Discussionmentioning

confidence: 80%

“…Nevertheless, evidence from epidemiological studies suggests that these associations could either not be confirmed 30 or were shown to be only marginally significant 31 .…”

Section: Discussionmentioning

confidence: 98%

Physical activity, cardiorespiratory fitness, dietary content, and risk factors that cause a predisposition towards cardiovascular disease

Guedes¹,

Guedes²

2001

Arq. Bras. Cardiol.

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“…Dietary cholesterol increased coronary risk in both the IrelandBoston Diet-Heart Study (53) and the Western Electric study (54). These results showed good agreement between the Keys dietary score, which emphasized saturated fat, and the Hegsted score, which emphasized dietary cholesterol.…”

Section: Adverse Effects Of Dietary Cholesterolmentioning

confidence: 84%

Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease

Spence¹,

Jenkins

Davignon³

2010

Canadian Journal of Cardiology

121

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“…The most recent report showing that ®sh may protect against CHD death was based on 30 y follow-up data on 1822 males from the Chicago area (Daviglus et al, 1997;Shekelle et al, 1981Shekelle et al, , 1985. The protective effect was not apparent in the crude analysis, but appeared in the multivariate analysis as a signi®cant trend (P 0.04).…”

Section: Fish Consumption and Coronary Heart Disease Mortality P Marcmentioning

confidence: 99%

Fish consumption and coronary heart disease mortality. A systematic review of prospective cohort studies

Marckmann¹,

1999

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Objectives: To review all prospective cohort studies examining the relationship between ®sh intake and coronary heart disease mortality, and to assess the strength and consistency of their ®ndings. Design: Systematic review of studies based on individual records of ®sh or n-3 polyunsaturated fatty acid consumption and coronary heart disease death. Studies were given scienti®c quality scores and divided into categories of high, intermediate, or insuf®cient quality. Main outcome measure: Coronary heart disease mortality. Results: Eleven studies were identi®ed. The cohorts counted a total of 116 764 individuals. Of four studies judged to be of high quality, the two largest (n 44 895 and 20 051) were performed in populations at low risk of coronary heart disease. They found no protective effect of ®sh consumption. The other two high-quality studies were relatively small (n 852 and 1822) and included individuals at higher risk. They both found an inverse relationship between ®sh consumption and coronary heart disease death, suggesting that 40 ± 60 g ®sh per day is optimal and associated with a risk reduction of 40 ± 60%. Results of four studies of intermediate quality support that ®sh consumption is inversely associated with coronary heart disease mortality in high-risk populations only. Three studies were judged to be of insuf®cient quality to be used for drawing conclusions. Conclusions: Fish consumption is not associated with reduced coronary heart disease mortality in low-risk populations. However, ®sh consumption at 40 ± 60 g daily is associated with markedly reduced coronary heart disease mortality in high-risk populations. The underlying biochemical mechanism is not known and causal inference premature.

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Diet, Serum Cholesterol, and Death from Coronary Heart Disease

Cited by 659 publications

References 28 publications

Physical activity, cardiorespiratory fitness, dietary content, and risk factors that cause a predisposition towards cardiovascular disease

Physical activity, cardiorespiratory fitness, dietary content, and risk factors that cause a predisposition towards cardiovascular disease

Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease

Fish consumption and coronary heart disease mortality. A systematic review of prospective cohort studies

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