title: Diet and atherosclerosis.
abstract: Because of the statistical establishment of elevated blood lipids as a risk factor in the development of atherosclerotic heart disease, most of the attempts to regulate blood lipids by diet are centered on the fat in the diet. The levels of blood lipids and the course of experimental atherosclerosis can be affected by other dietary components such as type and amount of protein, carbohydrate, and nonnutritive fiber. Interaction among the dietary components further affects serum lipids and atherosclerosis.
mesh_terms: D000818:Animals; D002318:Cardiovascular Diseases / Q000401:mortality; D002791:Cholesterol, Dietary / Q000009:adverse effects; D003327:Coronary Disease / Q000097:blood / Q000209:etiology*; D004032:Diet / Q000009:adverse effects*; D004040:Dietary Carbohydrates / Q000009:adverse effects; D004044:Dietary Proteins / Q000009:adverse effects; D006801:Humans; D008055:Lipids / Q000097:blood; D009821:Oils / Q000009:adverse effects; D014131:Trace Elements / Q000009:adverse effects; D014481:United States
chemical_list: D002791:Cholesterol, Dietary; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D008055:Lipids; D009821:Oils; D014131:Trace Elements