Overview: dietary approaches for reducing cardiovascular disease risks.
Current interest in reducing heart disease risks by diet involves attention to total fat; saturated, monounsaturated, polyunsaturated and trans fatty acids, as well as dietary cholesterol, soluble fiber, salt, alcohol, antioxidants, dietary alterations causing homocysteinemia and other dietary constituents, such as flavonoid compounds in some soy products. Principles to consider in crafting dietary approaches to reducing heart disease risk and some future directions for research are summarized. Public information about dietary approaches for reducing heart disease risk will benefit from the Nutrition Labeling and Education.
Dwyer
J
J
Frances Stern Nutrition Center, New England Medical Center Hospital, Tufts University Schools of Medicine and Nutrition, Boston, MA.
D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000503:physiopathology / Q000517:prevention & control*; D004032:Diet / Q000592:standards*; D006801:Humans; D006973:Hypertension / Q000453:epidemiology / Q000503:physiopathology / Q000517:prevention & control; D011634:Public Health; D012307:Risk Factors; D014481:United States