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Current Dietary Recommendations for the Prevention and Treatment of Coronary Heart Disease and What They Mean to the Dairy Industry¹

National Dairy Council, 111 North Canal Street, Chicago 6, Illinois

ABSTRACT

Dietary recommendations for treatment of coronary heart disease are encountered almost daily in professional journals, medical books, dietary manuals, books for the lay public, popular magazines, and newspapers. The recommendations are made by researchers working in the field, researchers evaluating the work of others, organizations such as the American Medical Association and the American Heart Association, public health nutritionists, public health physicians, physicians in private practice, and the employees of some food and drug companies in the promotion of certain products.

The most general recommendation with which all seem to agree is to avoid excess body weight by controlling food intake and exercising regularly. Frequently coupled with this is a recommendation to restrict fat intake as a means of reducing total calorie intake. Some researchers, physicians, public health nutritionists, and commercial companies carry this further. They advise people to avoid animal fats, as in the visible fat of meats, eggs, lard, butter, ice cream, cheese (except dry curd cottage cheese), and whole milk; to avoid hydrogenated shortenings, oleomargarine, coconut oil and cocoa butter; to use nonfat milk solids, egg whites, lean meat only, poultry, and fish as sources of protein; to use vegetable oils such as corn, cottonseed, peanut and safflower seed oils, and some new vegetable oil products made as a substitute table spread to replace butter and oleomargarine.

¹ Reprints available for 90 days after publication of this paper. For prices, see page 1434 of this issue.

² Presented at Dairy Technology Conference, University of Illinois, Urbana, March 26, 1959.