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Prevention of Atherosclerosis with Dietary Antioxidants: Fact or Fiction?^1,2,3,

Division of Endocrinology, Diabetes and Nutrition, Oregon Health Sciences University, Portland, OR 97201-3098

The notion that oxidation of lipids and lipoproteins may contribute to the pathogenesis of atherosclerosis is supported by a large body of evidence. It is hypothesized that dietary antioxidants may help prevent development and progression of atherosclerosis. The available evidence helps substantiate this hypothesis but is not yet conclusive. The results of several ongoing large randomized intervention trials will provide valuable information about the efficacy and safety of supplemental dietary antioxidants in prevention of atherosclerosis.

KEY WORDS: • antioxidants • vitamins • atherosclerosis • low density lipoprotein (LDL) • diet

¹ Presented as part of the symposium: "Formation, Metabolism and Physiologic Effects of Oxidatively Modified Low Density Lipoprotein" given at the Experimental Biology '95 meeting, Atlanta, GA, on April 12, 1995. This symposium was sponsored by the American Institute of Nutrition and was supported in part by Kraft General Foods, Inc. Guest editor for the symposium publication was Rachel Shireman, University of Florida, Gainesville, FL.

² An expanded version of this manuscript has been published in The Endocrinologist 1995; 5: 347–356.

³ Supported in part by the NIH (RR00334) and the Collin's Medical Trust.