Low dietary intake of linoleic acid predisposes to myocardial infarction.

Abstract

Thirty-two men who had recently had a myocardial infarction were matched individually for age with controls who had no evidence of heart disease. The patients had a significantly lower proportion of linoleic acid and a higher proportion of palmitic acid in their plasma triglyceride fatty acids. Analysis of the composition of red-cell membrane phosphatidyl choline, which reflects long-term dietary fat intake, showed a significantly lower proportion of linoleic acid in the patients.These differences suggest that the type of dietary fat consumed might be an important factor in the genesis of ischaemic heart disease.