Los factores dietéticos y la cardiopatía coronaria
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Mortality data from arteriosclerotic and degenerative heart disease (AHD) and per capita consumption of total fat, saturated fat, sucrose, complex carbohydrates, and protein, and calorie intake for 38 countries (1965) was statistically evaluated to investigate possible relationships between dietary factors and incidence of AHDConsumption of total and saturated fats is strongly and positively correlated with the death rates. For the consumption of calories, saccharose, and simple sugars the correlation is weak and for the consumption of proteins it is almost non-existent. A very manifestly negative correlation between the consumsption of complex carbohydrates and the frequency of coronary diseases is probably a false relationship, since a similar correlation appears to exist between this and other dietetic factors with the exception of proteins. Similar results have been obtained from an analysis of data for the preceding decade. The above-mentioned trends were found in all the groups studied, which present different age and sex combinations. However, these correlations are sometimes less apparent in females. Furthermore, there is only a weak correlation between the evolution of various dietary factors and the increase in mortality due to arteriosclerotic heart disease and degenerative heart disease over the years in a given country. These findings are discussed in the light of the work of ...(AU)Publicado en inglés en el WHO Bull 42(1):103-114, 1970
Dietary factors and coronary heart diseases
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