<p class="first" id="d3132746e95">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.
</p>