Dietary intervention studies to reduce risk factors related to cardiovascular diseases and cancer

This article reviews data obtained from a series of dietary intervention studies conducted in the United States, Finland, and Italy. The objectives were to determine the effects of reducing animal fat consumption while moderately increasing polyunsaturated fatty acid (PUFA), on blood pressure and lipoproteins. Although the diet was modified to improve risk factors related to cardiovascular disease, it is apparent that the dietary intervention would also apply to cancer. The results obtained for men and women, ages 35-65 years, indicate that plasma total cholesterol and low-density and high-density lipoprotein cholesterol were reduced; blood pressure was reduced among both normotensives and hypertensives; daily intake of meat and dairy products were not reduced but were much lower in fat; carbohydrates were substituted as fruits, vegetables, and grains, which provided more vitamins and minerals; and salt intake was maintained at a level of 8-12 g per day. From the data obtained for lowering blood pressure, it would appear that the requirement for PUFA is between 5 and 10 en%, which is somewhat higher than the recommended dietary allowances but lower than that recommended by health agencies. The results of these studies give support to current dietary recommendations to reduce the risk of cardiovascular disease as well as cancer by dietary intervention.