Fats, Cholesterol, and Coronary Heart Disease

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Abstract
Recent progress in the attempts to determine the role of various factors in the etiology of coronary heart disease is reviewed. Among these are stress, exercise, tobacco, climate and diet. This latter factor includes a discussion of fat quantity and quality. The epidemiologic associations of fat quantity and quality with coronary heart disease death rates are also reviewed. These indicate that the highest association of those dietary factors studied is that with the intake of saturated fat in the national dietary. A schema showing possible pathways from dietary fat to clinical heart disease is presented. Finally, a course of action is outlined for a public health approach to this problem.