Dietary Fats, Carbohydrates and Atherosclerotic Vascular Disease

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Abstract
THERE is considerable evidence relating nutrition, presumably through its influence on the levels of circulating lipids, to the relentless progression of atherosclerotic vascular disease and to the well known clinical sequelae that plague contemporary, highly developed societies. Unfortunately, it is difficult to unravel the precise and unique role of diet or of blood lipids in a disease in which a great many other factors are known to be involved — a severe limitation to descriptive clinical and epidemiologic studies. On the other hand, since dietary alterations can significantly influence blood lipids, nutrition may be of some importance in the treatment . . .