Food antibodies and myocardial infarction

Davies, D. F., Rees, B. W. G., Johnson, A. P., Elwood, Peter Creighton and Abernethy, M. 1974. Food antibodies and myocardial infarction. The Lancet 303 (7865) , pp. 1012-1014. 10.1016/S0140-6736(74)90415-2

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Abstract

The presence and level of serum anti-Summary body to reconstituted heat-dried cow's milk, boiled egg white, and gluten, have been determined in 216 patients who had had a myocardial infarction (M.I.) and in 144 control hospital patients. A higher proportion of M.I. patients than controls had antibodies to dried milk and probably to egg, but not to gluten. These differences in proportion were very striking in the M.I. patients who died within six months of infarction. The possession of antibody to cow's milk protein and egg white in blood-samples taken soon after infarction seems, therefore, to be highly predictive of death. Mortality was increased almost threefold if either antibody was present. It is considered that they are of considerable significance and have a causal relationship with myocardial infarction through an immunological mechanism. The results support an immunological hypothesis of coronary heart-disease and atheroma.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Medicine
Subjects:	R Medicine > R Medicine (General)
Publisher:	Elsevier
ISSN:	0140-6736
Last Modified:	10 Jun 2023 01:21
URI:	https://orca.cardiff.ac.uk/id/eprint/65428

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