Table 9.

Characteristics of the Lyon Diet Heart Study (LDHS)^*

Diet	LA (en %)	ALA (en %)	EPA + DHA	TFA	Vitamin D	Other	Outcome (27 months)
Experimental	3·6	0·8	Low†	Low	U	Nuts, fruits, vegetables, whole grains	CHD events − 73%‡; Mortality − 70 %§
Control (prudent)	5·3	0·3	Low†	Low	U	U	NA

LA, linoleic acid; en %, percentage of daily energy; ALA, α-linolenic acid; TFA, trans-fatty acids; U, unspecified; NA, not applicable; MI, myocardial infarction; RR, risk ratio.

^*The experimental group in the LDHS replaced high-LA oils with low-LA olive and rapeseed oils, and rapeseed-based soft margarine in addition to other dietary changes.

^†Fish consumption of mixed species was not significantly different comparing experimental and control groups (47 v. 40 g/d, respectively; P=0·16).

^‡CHD events (non-fatal MI + CHD death) were reduced by 73 % (RR 0·27; 95 % CI 0·12, 0·59; P=0·001).

^§Total mortality was reduced by 70 % (RR 0·30; 95 % CI 0·11, 0·82; P=0·02).