Chapter 11. Diet and Cardiovascular Disease: Where Are We Now?
- Keith Frayn,
- Sara Stanner
Published Online: 11 FEB 2008
DOI: 10.1002/9780470774663.ch11
Copyright © 2005 British Nutrition Foundation
Book Title
Cardiovascular Disease: Nutrition and Emerging Risk Factors: The Report of a British Nutrition Foundation Task Force
Additional Information
How to Cite
Frayn, K. and Stanner, S. (eds) (2008) 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
- Published Online: 11 FEB 2008
- Published Print: 6 APR 2005
ISBN Information
Print ISBN: 9781405101660
Online ISBN: 9780470774663
- Summary
- Chapter
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