Key result
Low-saturated, high-polyunsaturated fat diet cuts 11-year MI mortality by an absolute ~12% vs. control.
Why the study?
The effect of a diet low in saturated fats and cholesterol and high in polyunsaturated fats on coronary heart disease outcomes after myocardial infarction was investigated.
Does a diet low in saturated fats and cholesterol and high in polyunsaturated fats reduce mortality and coronary events in men with a prior myocardial infarction?
RCT (n=412)
randomized
Does a diet low in saturated fats and cholesterol and high in polyunsaturated fats reduce mortality and coronary events in men with a prior myocardial infarction?
A diet low in saturated fat and high in polyunsaturated fat significantly reduces long-term myocardial infarction mortality in men with a prior myocardial infarction.
Supports recommending low-saturated, high-polyunsaturated fat diets post-MI; confirms long-term mortality benefit in secondary prevention.
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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Paul Leren (1970) conducted an RCT in Post-myocardial infarction (n=412). Diet low in saturated fats and cholesterol, high in polyunsaturated fats vs. Control was evaluated on Myocardial infarction mortality at 11 years (p=0.004). A diet low in saturated fats and high in polyunsaturated fats significantly reduced myocardial infarction mortality at 11 years compared to control (15.5% vs 27.7%; P=0.004).
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