Fats & Arteries

Every time medical researchers announce a new theory about the causes of atherosclerosis (narrowing of the arteries by fatty deposits) and the resulting susceptibility to heart attacks and strokes, anxious laymen rush to their doctors to ask, "What should I do?" Last week, in its journal Circulation (circ. 8,000), the American Heart Association took note of the situation with a 16-page report by its nutrition committee.

"People want to know whether they are eating themselves into premature heart disease!" said the report. "On the one hand, some scientists have taken uncompromising stands based on evidence that does not stand up under critical examination; on the other, certain industrial groups appear to believe they can suppress the problem by advertising campaigns" (see BUSINESS).

All eminent medical researchers with known differences among themselves as to detailed interpretation of the facts, the five committeemen* surveyed the parade of theories whereby atherosclerosis and its fatal consequences have been successively blamed on cholesterol in one form or another, on increased fat in the diet, on animal fats and most recently on saturated fats, whether animal or vegetable (TIME, Nov. 12, 1956). They agreed that several factors--heredity, the anatomy of blood vessels, blood pressure, sex and obesity--are at least as important as dietary fat in predisposing to atherosclerosis. They were unanimous that obesity is a heavy villain in the picture, must be subdued by diet (including a reduction in the fat intake).

The committee concluded: "There is not enough evidence available to permit a rigid stand on what the relationship is between nutrition, particularly the fat content of the diet, and atherosclerosis." Therefore it did not recommend "drastic dietary changes, specifically in the quantity or type of fat in the diet of the general population." Instead, the committee pleaded for prompt, thorough and uncompromising research to fix the facts. But it made a notable concession to the foes of fats, and especially saturated fats, by conceding that in any well-balanced diet for general good health, the fat content should be sufficient only to help meet the body's demands for essential fatty acids (found in unsaturated fats) and for the necessary calories.

*The Cleveland Clinic's Irvine H. Page (TIME, Oct. 31, 1955) and Arthur C. Corcoran. Harvard's Fredrick J. Stare, New York University's Herbert Pollack and Charles F. Wilkinson Jr.

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