11. Diet and Cardiovascular Disease: Where Are We Now?

  1. Keith Frayn and
  2. Sara Stanner

Published Online: 11 FEB 2008

DOI: 10.1002/9780470774663.ch11

Cardiovascular Disease: Nutrition and Emerging Risk Factors: The Report of a British Nutrition Foundation Task Force

Cardiovascular Disease: Nutrition and Emerging Risk Factors: The Report of a British Nutrition Foundation Task Force

How to Cite

Frayn, K. and Stanner, S. (eds) (2005) Diet and Cardiovascular Disease: Where Are We Now?, in Cardiovascular Disease: Nutrition and Emerging Risk Factors: The Report of a British Nutrition Foundation Task Force, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470774663.ch11

Publication History

  1. Published Online: 11 FEB 2008
  2. Published Print: 6 APR 2005

ISBN Information

Print ISBN: 9781405101660

Online ISBN: 9780470774663

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Keywords:

  • cardiovascular disease;
  • diet;
  • body fatness;
  • dietary fat;
  • blood cholesterol

Summary

This chapter contains section titled:

  • Introduction

  • Structure of the Chapter

  • Diet and Body Fatness: Amount and Distribution

  • Diet and Hypertension

  • Diet and Diabetes

  • Diet and Insulin Sensitivity

  • Amount of Dietary Fat

  • Type of Dietary Fat

  • Other Dietary Components that Influence Blood Cholesterol

  • Relationship of Diet with Other Risk Factors

  • Conclusions

  • Key Points