Diet and Heart Disease A round table of factors
Coronary heart disease is a major cause of death in the Western World and increasingly elsewhere. Although it is a multifactorial disorder, the integrated role of diet attracts enormous attention since it is the one component which can be modified by all and is strongly correlated to population beha...
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| Format: | eBook |
| Language: | English |
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Dordrecht
Springer Netherlands
1997, 1997
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| Edition: | 2nd ed. 1997 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 Epidemiology
- 1.1 Worldwide comparisons
- 1.2 Within the United Kingdom
- 1.3 Consideration of methodology
- 1.4 Risk factors for coronary heart disease
- 2 Pathology — events leading to coronary heart disease
- 2.1 Injury to coronary arteries
- 2.2 Fibrous plaque formation
- 2.3 Thrombosis and heart attack
- 3 Physiological risk factors
- 3.1 Increased blood pressure
- 3.2 Increased lipid oxidation
- 3.3 Increased inflammation
- 3.4 Increased atherogenic lipid profile
- 3.5 Increased plasma homocysteine levels
- 3.6. Increased blood clotting factors
- 3.7 Increased insulin resistance
- 3.8 Increased platelet aggregation
- 3.9 Increased arrhythmia
- 4 Uncontrollable factors
- 4.1 Effects of age, sex and race on coronary heart disease
- 4.2 Genetic factors
- 4.3 Possible infant origins of coronary heart disease
- 4.4 Effect of stress on coronary heart disease
- 4.5 Infectious agents as a cause of coronary heart disease
- 5 Dietary factors
- 5.1 Dietary fats
- 5.2 Non-starch polysaccharides or dietary fibre
- 5.3 Starches
- 5.4 Antioxidants
- 5.5 Salt
- 5.6 Alcohol
- 6 The influence of dietary factors on different physiological riskfactors
- 6.1 Influence of dietary factors on blood pressure
- 6.2 Influence of dietary factors on lipid oxidation
- 6.3 Influence of dietary factors on inflammation
- 6.4 Influence of dietary factors on the atherogenic lipid profile
- 6.5 Influence of dietary factors on plasma homocysteine
- 6.6 Influence of dietary factors on clotting factors influencing fibrin formation and deposition in the fibrous plaque
- 6.7 Insulin resistance
- 6.8 Influence of dietary factors on platelet aggregation leading to thrombus formation
- 6.9 Influence of dietary factors on clotting factors influencing fibrin formation in the thrombus
- 6.10 Influence ofdietary factors on arrhythmia
- 7 Interactions between dietary components and physiological risk factors
- 7.1 Potentiating interactions
- 7.2 Protective interactions
- 8 What dietary changes are necessary to reduce coronary heart disease?
- 8.1 Changes to the nutrient composition of the diet
- 8.2 The foods we eat
- 8.3 The whole diet
- 9 Conclusions
- References