PATTERN OF FOOD AND MORTALITY IN BELGIUM

Abstract

Belgians have been gradually shifting from a low ratio of polyunsaturated/saturated fat in their food to a higher one with lower total fat and cholesterol. This has occurred predominantly in the north, where the most obvious change is a decrease in butter consumption and an increase in margarine consumption. The northerners have a 4-5 times smaller intake of butter than the southerners and nearly double the intake of margarine. Evidence gathered over the past 10 yr reveals in the north a decreasing serum-cholesterol and in the south a significantly higher serum-cholesterol, associated with higher coronary morbidity and mortality. Life expectancy of males in the north is 2.4 yr higher at birth and 2.2 yr higher at the age of 30. The food habits of a population can be changed, with great benefit.