HEART DISEASE-IS DIET A FACTOR?1

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Abstract
Data derived from extensive population surveys and animal experiments have provided indirect evidence associating elevated blood cholesterol levels with the increased incidences of atherosclerotic heart disease. As a result of this apparent relationship, recommendations have been made regarding the kind and amount of fatty acids and cholesterol which should be consumed for optimal health. Before massive changes are made in the eating habits of our population, the actual causal relationship between dietary fat and cholesterol to subsequent blood cholesterol levels and atherosclerotic heart disease should be determined. Although several risk factors have been characterized which will possibly aid in identification of those individuals most prone to development of atherosclerotic heart disease, the potential benefit from reducing a single risk factor in the prevention of the disease has not yet been conclusively demonstrated. The relative importance of dairy products as contributors of dietary saturated fatty acids and cholesterol is discussed in relationship to their association to heart disease.

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