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Diet is a major contributing factor to the presence (or lack thereof) of heart disease, an umbrella term describing many heart ailments. For example, some claim a diet high in cholesterol may lead to coronary heart disease, a condition in which a buildup of plaque occurs in the arteries near the heart.
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History
There are studies that refute that claim, however. A 2000 Michigan State University study of 27,378 people found that cholesterol was lower in people who ate more than four eggs per week than among people who eschewed eggs. People who reported eating 4 eggs/wk had a significantly lower mean serum cholesterol concentration than those who reported eating 1 egg/wk (193 mg/dL vs. 197 mg/dL, p < 0.01). [1]
A 1999 Harvard study compared the consumption of eggs with the health of more than 115,000 men and women over the course of 8 to 14 years, and concluded that high egg consumption carries no heart disease and stroke risks for non-diabetics [2]
A diet of less than 300mg of cholesterol is recommended by the American Heart Association. This reduced level of cholesterol means less buildup of plaque in the arteries near the heart, thus greatly reducingcitation needed the likelihood of coronary heart disease.
The Framingham Heart Study addressed dietary risk factors and risk reduction and is widely used for data worldwide on heart disease and its causes and preventions.[3]
The AHA-1 Diet is recommended by the American Heart Association.[4] The AHA also states that Mediterranean-style diets are often close to their dietary recommendations, but don’t follow them exactly. [5]
Two dietary programs developed specifically to reverse heart disease are the Pritikin Program for Diet and Exercise created by Nathan Pritikin and the Ornish program created by Dr. Dean Ornish. Both emphasize exercise and lifestyle change in addition to dietary treatment.
It is generally acceptedcitation needed that foods containing high cholesterol, or that cause the body to make more cholesterol, affect heart disease. Foods containing fiber, potassium, nitric oxide (in green leafy vegetables), monounsaturated fat, polyunsaturated fat, saponins, lecithin, stanol, sterol, phytic acid, phenolics, antioxidants, carotenoids, flavonoids, or tannins are said to lower cholesterol levels in the body. Foods high in grease, salt, trans fat, or saturated fat are said to raise cholesterol levels.
See also
Articles that address aspects of diet and heart disease:
- Coronary heart disease
- Cardiovascular disease
- Food guide pyramid
- Nutrition facts label
- Saturated fats
- Monounsaturated fat
- Polyunsaturated fat
- Cholesterol
- Trans fat
- Hypercholesterolemia
- Triglycerides
- Lipids
- Lipid hypothesis
- Edible salt
- Potassium
- Dietary fiber
- Alcohol and heart attacks
References
- ^ Nutritional Contribution of Eggs to American Diets - Song and Kerver 19 (Supplement 5): - Journal of the American College of Nutrition
- ^ JAMA - Abstract: A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women, April 21, 1999, Hu et al. 281 (15): 1387
- ^ Primary Prevention of Coronary Heart Disease: Guidance From Framingham
- ^ AHA Diet
- ^ Article on Mediterranean Diets - AHA website
External links
- AHA Nutrition Facts
- Diet and Nutrition - AHA
- UK: Food Standards Agency Eat well, be well - Healthy heart
- Review of from Harvard School of Health Low-Fat Diet Not a Cure-All
Wikipedia content modification information:
- This page was last modified on 23 September 2008, at 12:45.
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