Isordil (Isosorbide Dinitrate)

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Other names: Sorbitrate

CHOLESTEROL LEVELS: RISK FACTORS
The relationship between fat in the diet, blood-cholesterol levels and other risk factors is well seen by comparing the Japanese with western populations. As mentioned earlier, the Japanese eat little fat, have low average cholesterol levels (150 to 180 mg/100 ml), and seldom experience heart attacks. When fat consumption and, in consequence, cholesterol levels are so low, what is the effect of other risk factors such as high blood pressure and diabetes?
We know from studies in Europe and the U.S.A. that high blood pressure predisposes to heart attack and stroke. High blood pressure is remarkably common in the Japanese. Yet the mortality from coronary disease in Japan, despite the frequency of high blood pressure, is only one sixth to one quarter of that in England and U.S.A.
Japanese and British diabetics have been compared by Professors Goto and Keen. Coronary heart disease is a major complication of diabetes in most western countries, where diabetics are twice as prone as non-diabetics. But Japanese diabetics have a strikingly low risk of heart attack compared with British diabetics. Similarly, cigarette smoking is common in Japan. Keys has shown that a higher percentage of Japanese men smoke heavily than in the U.S.A., Finland and the Mediterranean countries. Yet the Japanese have the lowest frequency of coronary disease.
Coronary heart disease, then, is not a major problem in Japanese people although cigarette smoking, high blood pressure and diabetes are common. These factors considerably increase the risk of coronary disease in the U.S.A. and in European countries.
A conspicuous difference between the latter and Japan is that the Japanese diet contains very little saturated fat. As a result, average blood-cholesterol levels in Japan are far lower.
It appears that a typically ‘western’ cholesterol level is necessary before other factors (such as high blood pressure) lead to a major risk of coronary disease. Higher cholesterol levels, largely due to a high average consumption of saturated fat, seem to play a primary role among the many risk factors for heart attack.
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