ABC of Nutrition: Reducing the risk of coronary heart disease
1985
Truswell, A.S.
Basic information and data are presented on the association of dietary factors and coronary heart disease (CHD), the long-term trends in CHD incidence in various countries, and how the modification of dietary habits can reduce CHD risk. Specific attention is focused on: the role of cholesterol and low-density-lipoprotein (LDL) cholesterol in the etiology of CHD; CHD dietary and lifestyle risk factors; a daily menu and general guidelines for reducing dietary saturated fat and cholesterol, including partial replacement by polyunsaturated fats; the role of dietary fat on plasma LDL and total cholesterol levels; guidelines for reducing CHD risk (reduced energy intake; increased dietary fiber; and elevated high-density-lipoprotein cholesterol plasma levels); and the effects of diet on thrombosis and the role of fish oils in reducing its risk. Illustrations and data tables are included.(wz)
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