Diet and Health

Examines the complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. This book proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, and obesity.

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Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Table of Contents


Front Matter
Part I: Introduction, Definitions, and Methodology
1 Executive Summary
2 Methodological Considerations in Evaluating the Evidence
3 Dietary Intake and Nutritional Status: Trends and Assessment
4 Genetics and Nutrition
Extent and Distribution of Chronic Disease: An Overview
Part II: Evidence on Dietary Components and Chronic Diseases
6 Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores
7 Fats and Other Lipids
8 Protein
9 Carbohydrates
10 Dietary Fiber
11 Fat-Soluble Vitamins
12 Water-Soluble Vitamins
13 Minerals
14 Trace Elements
15 Electrolytes
16 Alcohol
17 Coffee, Tea, and Other Nonnutritive Dietary Components
18 Dietary Supplements
Part III: Impact of Dietary Patterns on Chronic Diseases
19 Atherosclerotic Cardiovascular Diseases
20 Hypertension
21 Obesity and Eating Disorders
22 Cancer
23 Osteoporosis
24 Diabetes Mellitus
25 Hepatobiliary Disease
26 Dental Caries
Part IV: Overall Assessment, Conclusions, and Recommendations
27 Overall Assessment and Major Conclusions
Recommendations on Diet, Chronic Diseases, and Health
Index