Diet in the prevention and treatment of myocardial infarction

Abstract

1. (1) The increase in risk of future myocardial infarction associated with elevation of lipoproteins of the S f o 0–12, 12–20, 20–100, and 100–400 classes provides the basis for a rational application of dietary measures in this disease. 2. (2) The prospect for dietary management of the coronary disease problem lies primarily in the ability of dietary measures to lower these lipoprotein levels. 3. (3) Animal fat contains some factor (or factors) which provokes elevation in the serum level of S f o 0–12 and S f o 12–20 lipoproteins. 4. (4) No valid evidence exists that any protective factor is present in vegetable oils which will lower S f o 0–12 or S f o 12–20 lipoprotein levels. 5. (5) Dietary carbohydrate intake is a prime factor in controlling the serum level of the S f o 20–100 and S f o 100–400 lipoprotein classes. Restriction of dietary carbohydrate can provoke marked falls in the serum level of these lipoproteins. 6. (6) The effect of caloric restriction and weight reduction can be largely explained on the basis of the alteration in animal fat intake and carbohydrate intake in such diets. 7. (7) The serum cholesterol measurement can be a dangerously misleading guide in evaluation of the effect of diet upon the serum lipids. 8. (8) Rational management of patients with coronary heart disease or of individuals attempting to avoid coronary disease depends upon knowledge of the lipoprotein distribution in the individual patient.