Author
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LICHTENSTEIN, ALICE - TUFTS/HNRCA |
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Submitted to: Atlas of Atherosclerosis: Risk Factors and Treatment
Publication Type: Book / Chapter Publication Acceptance Date: 12/19/2004 Publication Date: 7/1/2005 Citation: Lichtenstein, A. 2005. Dietary effects of cardiovascular risk factors. In: Brundy, Scott, Editor. Atlas of Atherosclerosis: Risk Factors and Treatment. 4th Edition. Philadelphia, PA: Current Medicine, LLC. p. 124-146. Interpretive Summary: Technical Abstract: In the beginning of the 21st century, as in the latter half of the 20th century, diseases of the cardiovascular system are the leading cause of death and disability in developed counties. In 2004, a report from the World Health Organization sounded the alarm, indicating that countries in transition are likewise facing the same health risks from chronic diseases, including cardiovascular disease, as developed countries. A recent analysis of the leading and actual causes of death in the United States has indicated what whereas the major cause of death is diseases of the cardiovascular system and the second is cancer, the actual major causes of death are equally divided between tobacco and poor diet and physical inactivity, both of which are modifiable risk factors. Perhaps the main outcome of a poor diet and physical inactivity is overweight and obesity, now considered to have reached epidemic proportions in the United States. The association between diet and physical inactivity, and cardiovascular disease has been established primarily by results from observational studies and from studies of migrating populations, which has been reinforced by human and animal intervention studies. This chapter focuses on dietary factors that alter or have recently been suggested to alter cardiovascular disease risk. These include total fat, type of fat (saturated, monounsaturated, polyunsaturated, omega-3 and trans-fatty acids), dietary cholesterol, protein, alcohol, plant sterols, fiber and vitamins. |