Nutrition and heart disease

About this book

Abstract: New information acquired over the past decade implicating dietary components (in addition to lipids) that influence serum lipid levels, lipoprotein composition, and atherosclerosis risk, is presented in 10 authoritative review articles for clinical nutritionists, nutrition researchers, and related health professionals. The reviews critically discuss scientific data concerning the relationships of various nutrients (carbohydrate, fiber, vitamins, minerals) to clinical, psychological, biochemical, and pathological manifestations of cardiac disorders. Practical information for preventing or treating heart disease, and for counseling heart (and other) patients is provided. Topics include: nutritional theories of atherosclerosis risk; dietary factors influencing plasma lipids and lipoproteins; cholesterol/sterol metabolism; obesity; alcohol intake; and variations of the "prudent diet." (wz).