Why the study?
Does dietary modification of the polyunsaturated/saturated fat ratio prevent coronary death from ischaemic heart disease?
Population
Populations evaluated in epidemiological studies and dietary trials, including migrants and vegetarians
Comparison
Dietary modification with specific… vs P/S ratios of 1.5-2.5 versus 0.4-0.7
Design
Review
Authors
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May favor lower dietary P/S ratios to reduce platelet activity; leaves open confirmation in randomized coronary outcome trials.
Does dietary modification of the polyunsaturated/saturated fat ratio prevent coronary death from ischaemic heart disease?
A dietary polyunsaturated to saturated fat ratio of 0.4-0.7 may be preferable to higher ratios for preventing ischaemic heart disease by reducing platelet reactivity.
Renaud et al. (1989) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: