Two New Diet–Heart Studies

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Abstract
IN this issue of the Journal, a study of the composition of the diet found it to be a significant factor influencing mortality from coronary heart disease among Irish Bostonians as compared with their brothers in Ireland.1 In a second study reported in this issue, a vegetarian diet low in cholesterol but high in polyunsaturated fat arrested the progression of coronary lesions measured by angiography in 18 of 39 Dutch patients with stable angina pectoris.2 The Ireland–Boston study indicates that reduced coronary mortality is associated with a low intake of saturated fatty acids and cholesterol and a high intake . . .