|Dwyer J T|
Submitted to: Topics of Clinical Nutrition
Publication Type: Review Article
Publication Acceptance Date: 12/1/1994
Publication Date: N/A
Citation: N/A Interpretive Summary: Not required.
Technical Abstract: Dietary approaches to reducing risks for coronary heart disease include the National Cholesterol Education Program Step I and II diets, even lower fat diets (less than 10% of calories from fat), and vegetarian diets. The role of dietary fats -- including saturated fat, trans fatty acids, poly- and monounsaturated fats is discussed, as well as the role of dietary cholesterol and fiber. Other research into nutrients and dietary factors, including soluble fiber, psyllium, soy, garlic, and antioxidants, is also reviewed for possible roles in risk reduction.