A Chicago physician reported latest results in a long-term study of the development of coronary disease in an industrial population.
Discussing the findings among 2,000 middle-aged men employed by a Chicago manufacturing company, Dr. Oglesby Paul of the University of Illinois said there were no significant differences in diet among the individuals who developed coronary disease during the past four and a half years and those who did not. Of 89 new cases developing in the study population (at an average rate of 20 per year), there were about the same number among those who habitually ate the least fat as among those who consumed the most. Other dietary factors -total calorie intake, consumption of carbohydrates, protein, animal fat, vegetable fat, cholesterol, saturated or unsaturated fatty acids—also could not be related to the occurrence of new cases of coronary disease, he said, nor could alcohol consumption or
Diet Importance Doubted in Coronary Study. JAMA. 1962;182(5):57. doi:10.1001/jama.1962.03050440109042