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. Author manuscript; available in PMC: 2016 Oct 6.
Published in final edited form as: J Am Coll Cardiol. 2015 Oct 6;66(14):1538–1548. doi: 10.1016/j.jacc.2015.07.055

FIGURE. Central Illustration. Fat, Carbohydrates, and Heart Disease: Estimated Percent Changes in the Risk of Coronary Heart Disease Associated with Isocaloric Substitutions of 1 Dietary Component for Another.

FIGURE

Changes in risk are derived from hazard ratios and represented as solid bars; I bars represent 95% confidence intervals. The multivariate model was adjusted for: total energy intake; the energy contribution from protein; cholesterol intake; alcohol intake; smoking status; body mass index; physical activity; use of vitamins and aspirin; family history of myocardial infarction and diabetes; and presence of baseline hypercholesterolemia and hypertension.