title: The power of food to improve multiple cardiovascular risk factors.
abstract: Past research efforts to determine the influence of the diet on cardiovascular health have focused on the individual roles of specific dietary components, and have done so with debatable success. Awareness of the impact and complexity of nutrient interactions has expanded in recent years to include assessment of overall dietary patterns as they contribute to lower cardiovascular disease risk. Several large-scale studies have now demonstrated that whereas manipulations of single nutrients may influence some people with selected conditions, it is improving the total dietary profile that will consistently and beneficially effect multiple cardiovascular risk factors including high blood pressure, plasma lipids, hemoglobin A1c, homocysteine, and weight.
authors: Division of Nephrology, Hypertension, and Clinical Pharmacology, Department of Medicine, Oregon Health Sciences University, 1221 SW Yamhill Street, Suite 303, Portland, OR 97205-2110, USA. dmccarron@academicnetwork.com
authors: D A
authors: DA
authors: McCarron
authors: M E
authors: ME
authors: Reusser
mesh_terms: D002318:Cardiovascular Diseases / Q000178:diet therapy* / Q000517:prevention & control; D003924:Diabetes Mellitus, Type 2 / Q000150:complications; D004032:Diet; D058870:Food, Organic; D006801:Humans; D006949:Hyperlipidemias / Q000150:complications; D006973:Hypertension / Q000150:complications; D009765:Obesity / Q000150:complications; D012307:Risk Factors