Dietary fatty acids and coronary heart disease.
The effects of dietary fats have been established in epidemiological and intervention studies and through relationship to risk factors for development of coronary heart disease (CHD). During a period where the impressive effects of hydroxymethylglutaryl-CoA reductase inhibitors on the mortality of CHD dominate the medical journals, it is important to realize the major effects of dietary fatty acids on a series of events included in the multifactorial disorder of CHD.
Department of Medicine, Institute of Clinical Medicine, University of Tromsø, Norway.
A
A
Nordøy
D003327:Coronary Disease / Q000453:epidemiology* / Q000517:prevention & control; D004041:Dietary Fats; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D006801:Humans; D019161:Hydroxymethylglutaryl-CoA Reductase Inhibitors / Q000627:therapeutic use; D012307:Risk Factors
D004041:Dietary Fats; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D019161:Hydroxymethylglutaryl-CoA Reductase Inhibitors