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Lipids. 1999;34 Suppl:S19-22.

Dietary fatty acids and coronary heart disease.

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  • 1Department of Medicine, Institute of Clinical Medicine, University of Tromsø, Norway.


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.

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