The diet and 15-year death rate in the seven countries study.

In 15 cohorts of the Seven Countries Study comprising 11579 men aged 40-59 years and healthy at entry 2288 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 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. Inclusion of the ratio of monounsaturated to saturated fatty acids 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....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. The study covered subpopulations in the United States Finland the Netherlands Italy Yugoslavia Greece and Japan. (EXCERPT)