Diet and coronary thrombosis hypothesis and fact.

of dietary fat, or of a particular sort of fat. In support of these beliefs, we are presented with evidence of an epidemiological nature. We are told, for example, that the higher the average fat-consumption in a country, the higher the mortality due to coronary thrombosis (coronary mortality). Or we are told that the rise in the number of coronary deaths in this country was accompanied by a rise in the consumption of hydrogenated fats. From time to time, however, it becomes evident that some of the epidemiological data do not fit these simple hypotheses. For example, in one investigation the chance of Buffering from coronary disease was found to be twice