Calcium and Lipid Metabolism as Affected by Different Dietary Sources of Calcium and Fat and Cholesterol Levels PDF Download
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Author: Vilka Elizette Sanchez Samudio
Publisher:
ISBN:
Category :
Languages : en
Pages : 680
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Book Description
Author: Vilka Elizette Sanchez Samudio
Publisher:
ISBN:
Category :
Languages : en
Pages : 680
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765
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Book Description
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.
Author: National Institutes of Health (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 380
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Book Description
Author: Robert I. Levy
Publisher: Raven Press (ID)
ISBN:
Category : Medical
Languages : en
Pages : 600
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Author: National Heart Institute (U.S.)
Publisher:
ISBN:
Category : Arteriosclerosis
Languages : en
Pages : 380
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Book Description
Author: David Kritchevsky
Publisher: Springer Science & Business Media
ISBN: 1468409670
Category : Medical
Languages : en
Pages : 433
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Book Description
This volume comprises the proceedings of the sixth International Symposium on Drugs Affecting Lipid Meta bolism. Since the first of these symposia in 1960 these triennial meetings have been devoted to the exploration of new ideas, new data and new concepts related to lipid metabolism and atherosclerosis. The sixth Meeting was particularly stimulating in this regard. The concept of the "protective" action of HDL was thoroughly explored within the framework of its molecular biology with data on its epidemiological as well as its in vitro mechan ism(s) of action being discussed. The action of drugs on arterial and HDL metabolism was also discussed as were newer aspects of platelet aggregation, especially as related to prostaglandins. New ground was also broken in discussions of lipid mobilization and mechan isms of hypocholesteremia. We are indebted to the many organizations who con tributed generously to the support of this meeting. Among the sponsors, the assistance of the Lorenzini Foundation was especially helpful. As in all meetings of this type, the hard work of the local organizing committee was instrumental in its success. We are grateful to Mrs. Caroline Hyatt and Mr. Ralph Hollerorth for their invaluable help in the secretariat. We are also deeply indebted to Miss Jane T. Kolimaga for her expert assistance in the preparation of this volume. David Kritchevsky Rodolfo Paoletti William L. Holmes vii Contents LIPOPROTEINS AND DRUGS Lipoprotein Metabolism - New Insights from Cell Biology. . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 D. Steinberg Lipoprotein Metabolism in Man. . . . . . . . . . . . . . . . . . . .
Author: Haya Alomaim
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Calcium (Ca) intakes may affect cardiovascular disease risk by altering body weight/fat and serum lipid profile, but results have been inconsistent and the underlying mechanisms are not well understood. Thus, the effects of dietary Ca on body composition and lipid metabolism were examined in male Sprague-Dawley rats. Rats were fed high-fat, high-energy diets containing (g/kg) low (0.75Ca, 0.86 ± 0.05; 2Ca, 2.26 ± 0.02), normal (5Ca, 5.55 ± 0.08) or high (10Ca,11.03 ± 0.17; 20Ca, 21.79 ± 0.15) Ca for 10 weeks. At the end of the study the 0.75Ca group had lower (p
Author: H.K. Naito
Publisher: Springer Science & Business Media
ISBN: 9401166927
Category : Medical
Languages : en
Pages : 299
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Book Description
Entering the 1980's, coronary heart disease (CHD) still remains the major cause of death in the United States and ranks second in the world in terms of CHD mortality rates. However, CHD mortality and morbidity rates in the United States have declined significantly since the 1950's. There are many reasons for this positive and encouraging change, one of which is the increasing awareness of the importance of the role of nutrition in health and disease. Diet has been identified as an important factor contributing to hyperlipidemia in individuals and populations. Dietary modification has become a routine means of treating patients with lipid disorders. The relationship between diet and chronic disease is, however, far from simple and at the present time, needs further intensive research. Many significant advances have recently taken place in our understanding of the effect of different nutritional components on blood lipids and lipopro teins and on the initiation progression and regression of atherosclerotic proces ses. This symposium (The 19th annual meeting of the American College of Nutrition: Cardiovascular Disease and Nutrition held at Bloomington, Minn. on June 1-2, 1978) addressed many of the important questions concerning the association of diet and CRD. We have not restricted the topic to hyperlipi demia and CHD, per se but have considered cardiovascular disease in general. This monograph should be of interest to the dietitian, nutritionist, pediatric clinician, cardiologist, physicians in general, and researchers in the field of cardiovascular disease. Herbert K. Naito, Ph.D.
Author: Connie M. Weaver
Publisher: Springer Science & Business Media
ISBN: 1592599613
Category : Science
Languages : en
Pages : 442
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Book Description
The Nutrition and Health Series of books have had great success because each volume has the consistent overriding mission of providing health professionals with texts that are essential because each includes (1) a synthesis of the state of the science; (2) timely, in-depth reviews by the leading researchers in their respective fields; (3) extensive, - to-date fully annotated reference lists; (4) a detailed index; (5) relevant tables and figures; (6) identification of paradigm shifts and the consequences; (7) virtually no overlap of information between chapters, but targeted, interchapter referrals; (8) suggestions of areas for future research; and (9) balanced, data-driven answers to patient/health prof- sionals’ questions that are based on the totality of evidence rather than the findings of any single study. The series volumes are not the outcome of a symposium. Rather, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter as well as in the choice of chapter authors. The international perspective, especially with regard to public health initiatives, is emphasized where appropriate. The editors, whose trainings are both research- and practice-oriented, have the opportunity to develop a primary objective for their book; define the scope and focus, and then invite the leading authorities from around the world to be part of their initiative. The authors are encouraged to provide an overview of the field, discuss their own research, and relate the research findings to potential human health consequences.
Author: Myriam M.-L. Grundy
Publisher: Springer Nature
ISBN: 3030569098
Category : Technology & Engineering
Languages : en
Pages : 229
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Book Description
The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.
