Donate Help Contact The AHA Sign In Home
American Heart Association
Arteriosclerosis, Thrombosis, and Vascular Biology
Search: search_blue_button Advanced Search
« Previous Article | Table of Contents | Next Article »
Arteriosclerosis, Thrombosis, and Vascular Biology. 1982;2:221-227

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow Request Permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Liu, K.
Right arrow Articles by Moss, D.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Liu, K.
Right arrow Articles by Moss, D.

Arteriosclerosis, Vol 2, 221-227, Copyright © 1982 by American Heart Association

ARTICLES

Dietary lipids, sugar, fiber and mortality from coronary heart disease. Bivariate analysis of international data

K Liu, J Stamler, M Trevisan and D Moss

Univariate analyses with data for the years 1954-1969 from 20 economically advanced countries showed that a combined dietary lipid score based on per capita consumption of saturated fat, cholesterol, and polyunsaturated fat (equation of Keys, et al.) and the consumption of refined and processed sugars were both highly correlated with age- standardized coronary heart disease (CHD) mortality rates for the years 1969-1973 for both men and women aged 35-74 years (r values of 0.54 to 0.72). Fiber intake, estimated as the sum of calories available from vegetables, fruits, grains, and legumes, yielded a significant inverse correlation with CHD mortality rates (r = -0.49 to -0.68). These three dietary variables are highly intercorrelated. With bivariate analyses (2 X 2 cross-classification and analysis of variance), lipid score, but neither that of sucrose or fiber, was consistently and significantly related to CHD mortality. However, with both higher and lower lipid scores, CHD mortality rates tended to be slightly (nonsignificantly) higher with higher sugar values and with lower fiber values.


This article has been cited by other articles:


Home page
 J. Nutr.Home page
A. Adam, M.-A. Levrat-Verny, H. W. Lopez, M. Leuillet, C. Demigné, and C. Rémésy
Whole Wheat and Triticale Flours with Differing Viscosities Stimulate Cecal Fermentations and Lower Plasma and Hepatic Lipids in Rats
J. Nutr., June 1, 2001; 131(6): 1770 - 1776.
[Abstract] [Full Text]

Home page
 J. Am. Coll. Nutr.Home page
J. W. Anderson, T. J. Hanna, X. Peng, and R. J. Kryscio
Whole Grain Foods and Heart Disease Risk
J. Am. Coll. Nutr., June 1, 2000; 19(90003): 291S - 299.
[Abstract] [Full Text] [PDF]

Home page
 J. Nutr.Home page
J. W. Anderson and T. J. Hanna
Impact of Nondigestible Carbohydrates on Serum Lipoproteins and Risk for Cardiovascular Disease
J. Nutr., July 1, 1999; 129(7): 1457 - 1457.
[Abstract] [Full Text]

Home page
 CirculationHome page
F. H. Epstein
Cardiovascular Disease Epidemiology : A Journey From the Past Into the Future
Circulation, May 1, 1996; 93(9): 1755 - 1764.
[Full Text]

Home page
 CirculationHome page
J. T. Bricker
Sudden Death and Tetralogy of Fallot : Risks, Markers, and Causes
Circulation, July 15, 1995; 92(2): 158 - 159.
[Full Text]


ATVB Home | Subscriptions | Archives | Feedback | Authors | Help | AHA Journals Home | Search
Copyright © 1982 American Heart Association, Inc. All rights reserved. Unauthorized use prohibited.