Diet and Coronary Heart Disease: A Case-Control Study in Athens, Greece

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Abstract

We conducted a case-control study in Athens, Greece, bepositively related to coronary heart disease, and total carbo-tween January 1990 and April 1991 to examine the associa-hydrates were negatively related to coronary heart disease, tion between diet and coronary heart disease. The case seriesthe nutrient-specific relative risks for a quintile increase being comprised 329 patients with electrocardiographically con1.19 (95% confidence interval = 0.96–1.48) and 0.81 (95% confidence interval = 0.96–1.48) and 0.81 (95% confidence interval =-0.67–0 97),-respectively.-Major fat components (saturated, monounsaturated, and polyunsaturated fat) did not appear to have differential risk implications for coronary heart disease; however, cooking with margarine was associated with an increased relative risk (1.87; 95% confidence interval = 0.82–4.28). Dietary proteins, cholesterol, and vitamin C were not associated with coronary heart disease. (Epidemiology 1993, 4:511–516)

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