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The diet and 15-year death rate in the seven countries study.
Am J Epidemiol. 1986 Dec; 124(6):903-15.AJ

Abstract

In 15 cohorts of the Seven Countries Study, comprising 11,579 men aged 40-59 years and "healthy" at entry, 2,288 died in 15 years. Death rates differed among cohorts. Differences in mean age, blood pressure, serum cholesterol, and smoking habits "explained" 46% of variance in death rate from all causes, 80% from coronary heart disease, 35% from cancer, and 45% from stroke. Death rate differences were unrelated to cohort differences in mean relative body weight, fatness, and physical activity. The cohorts differed in average diets. Death rates were related positively to average percentage of dietary energy from saturated fatty acids, negatively to dietary energy percentage from monounsaturated fatty acids, and were unrelated to dietary energy percentage from polyunsaturated fatty acids, proteins, carbohydrates, and alcohol. All death rates were negatively related to the ratio of monounsaturated to saturated fatty acids. Inclusion of that ratio with age, blood pressure, serum cholesterol, and smoking habits as independent variables accounted for 85% of variance in rates of deaths from all causes, 96% coronary heart disease, 55% cancer, and 66% stroke. Oleic acid accounted for almost all differences in monounsaturates among cohorts. All-cause and coronary heart disease death rates were low in cohorts with olive oil as the main fat. Causal relationships are not claimed but consideration of characteristics of populations as well as of individuals within populations is urged in evaluating risks.

Authors

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Pub Type(s)

Journal Article

Language

eng

PubMed ID

3776973

Citation

Keys, A, et al. "The Diet and 15-year Death Rate in the Seven Countries Study." American Journal of Epidemiology, vol. 124, no. 6, 1986, pp. 903-15.
Keys A, Menotti A, Karvonen MJ, et al. The diet and 15-year death rate in the seven countries study. Am J Epidemiol. 1986;124(6):903-15.
Keys, A., Menotti, A., Karvonen, M. J., Aravanis, C., Blackburn, H., Buzina, R., Djordjevic, B. S., Dontas, A. S., Fidanza, F., & Keys, M. H. (1986). The diet and 15-year death rate in the seven countries study. American Journal of Epidemiology, 124(6), 903-15.
Keys A, et al. The Diet and 15-year Death Rate in the Seven Countries Study. Am J Epidemiol. 1986;124(6):903-15. PubMed PMID: 3776973.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The diet and 15-year death rate in the seven countries study. A1 - Keys,A, AU - Menotti,A, AU - Karvonen,M J, AU - Aravanis,C, AU - Blackburn,H, AU - Buzina,R, AU - Djordjevic,B S, AU - Dontas,A S, AU - Fidanza,F, AU - Keys,M H, PY - 1986/12/1/pubmed PY - 1986/12/1/medline PY - 1986/12/1/entrez KW - Age Factors KW - Alcohol Drinking KW - Americas KW - Asia KW - Biology KW - Cancer KW - Causes Of Death KW - Cerebrovascular Effects KW - Cholesterol KW - Cohort Analysis KW - Demographic Factors KW - Developed Countries KW - Developing Countries KW - Differential Mortality--determinants KW - Eastern Asia KW - Europe KW - Finland KW - Greece KW - Health KW - Heart Diseases KW - Italy KW - Japan KW - Lipids KW - Mediterranean Countries KW - Mortality KW - Netherlands KW - North America KW - Northern America KW - Northern Europe KW - Nutrition KW - Physiology KW - Population KW - Population Characteristics KW - Population Dynamics KW - Research Report KW - Scandinavia KW - Smoking KW - Southern Europe KW - United States KW - Western Europe KW - Yugoslavia SP - 903 EP - 15 JF - American journal of epidemiology JO - Am. J. Epidemiol. VL - 124 IS - 6 N2 - In 15 cohorts of the Seven Countries Study, comprising 11,579 men aged 40-59 years and "healthy" at entry, 2,288 died in 15 years. Death rates differed among cohorts. Differences in mean age, blood pressure, serum cholesterol, and smoking habits "explained" 46% of variance in death rate from all causes, 80% from coronary heart disease, 35% from cancer, and 45% from stroke. Death rate differences were unrelated to cohort differences in mean relative body weight, fatness, and physical activity. The cohorts differed in average diets. Death rates were related positively to average percentage of dietary energy from saturated fatty acids, negatively to dietary energy percentage from monounsaturated fatty acids, and were unrelated to dietary energy percentage from polyunsaturated fatty acids, proteins, carbohydrates, and alcohol. All death rates were negatively related to the ratio of monounsaturated to saturated fatty acids. Inclusion of that ratio with age, blood pressure, serum cholesterol, and smoking habits as independent variables accounted for 85% of variance in rates of deaths from all causes, 96% coronary heart disease, 55% cancer, and 66% stroke. Oleic acid accounted for almost all differences in monounsaturates among cohorts. All-cause and coronary heart disease death rates were low in cohorts with olive oil as the main fat. Causal relationships are not claimed but consideration of characteristics of populations as well as of individuals within populations is urged in evaluating risks. SN - 0002-9262 UR - https://www.unboundmedicine.com/medline/citation/3776973/The_diet_and_15_year_death_rate_in_the_seven_countries_study_ L2 - https://academic.oup.com/aje/article-lookup/doi/10.1093/oxfordjournals.aje.a114480 DB - PRIME DP - Unbound Medicine ER -