DIET AND ATHEROSCLEROSIS

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Abstract
The influence of a low fat-low cholesterol diet on reducing the mortality rate from coronary artery disease is reviewed from various countries during World War II years. Fat and cholesterol intake in the diet appears to be statistically related to the incidence of death from coronary atherosclerosis. The practical and clinical implications of the various dietary, biochemical and endocrine factors involved in atherosclerosis are discussed.