[Nutrition and atherosclerosis]

Both the levels of fat and cholesterol in the diet and its fatty acid composition influence the CAD risk. In recent years, it has been recognized, however, that a high percentage of polyunsaturated fatty acids can have a negative effect, for example on the immune system. It is therefore recommended that 7-10% of dietary energy be consumed in the form of polyunsaturated and saturated fatty acids, but 10-15% as mono-unsaturated fatty acids. In view of the associated favorable effect on CAD mortality, an increase in consumption of sea fish can now be recommended, while the benefits of consuming high doses of fish oil has not been proven. The positive effect of a fiber-rich diet is largely due to the associated decrease in consumption of saturated fatty acids. An additional cholesterol-lowering effect has been demonstrated only for particular substances, for example oat bran. Numerous other dietary constituents, such as alcohol, salt or antioxidants, may also have effects on atherogenesis.