AgricultureCardiologyNutritionHuman NutritionNutritional EpidemiologyPreventive CardiologyCardiovascular DiseaseCardiovascular Disease PreventionCardiovascular NutritionDiet-disease AssociationsDietary GuidelinesSudden Cardiac Death PreventionBlood PressureCholesterol-lowering DietsControl Group DesignCoronary Heart Disease EpidemiologyDiet-related Noncommunicable Disease PreventionFats IntakeMatched Control GroupSudden Death Prevention
The Oslo Diet‑Heart Study randomized 412 men aged 30–64, 1–2 years post‑first myocardial infarction, to a diet low in saturated fats and cholesterol and high in polyunsaturated fats versus usual diet. Over 5 to 11 years, the diet group experienced significantly fewer fatal and nonfatal myocardial infarctions (32 vs 57 MI deaths) and lower total coronary deaths (79 vs 94) compared with controls, while sudden death rates were unchanged.
The study deals with 412 men, aged 30 to 64 years, randomized 1 to 2 years after a first myocardial infarction. For the experimental group a diet low in saturated fats and cholesterol, and high in polyunsaturated fats was recommended. After 5 years, as reported previously, the incidence of fatal and nonfatal myocardial reinfarction was found to be significantly reduced. "Sudden death" was uninfluenced. Major coronary heart disease (CHD) relapses, including fatal and nonfatal events (MI), were significantly reduced ( P = 0.05). After 11 years, death from all causes had occurred in 101 of the original dieters and 108 controls. A significantly reduced myocardial infarction mortality in the original diet group was found (32 versus 57, P = 0.004). The total number of coronary deaths (fatal myocardial infarction and sudden death) was 79 in the diet group and 94 in the control group ( P = 0.097). The CHD mortality was correlated with age, serum cholesterol level, blood pressure, body weight, smoking habits, and a combination of these risk factors.
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