Full Description
The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food chemistry, and food biochemistry perspective, the book provides insights on the origin of cardiovascular diseases, an analysis of statin therapy, their side effects, and the role of dietary intervention as an alternative solution to preventing cardiovascular diseases. It focuses on the efficacy of nutrition and statins to address inflammation and inhibit the onset of disease, while also providing nutrition information and suggested dietary interventions.
Contents
1. The Origin of Chronic Diseases with Respect to Cardiovascular Disease2. Inflammation3. Inflammation and Cardiovascular Diseases4. The Lipid Hypothesis and The Seven Countries Study5. The Role of Cholesterol in Atherosclerosis, CVD, and Dietary Patterns6. Statins: Rationale, Mode of Action, and Side-effects7. Cardiovascular Risk: Assumptions, Limitations, and Research8. Diet and Cardiovascular Disease: The Mediterranean Diet9. Nutrition Versus Statins in Primary Prevention: Where do we Stand Now?
