소장자료

Diet and Heart Disease A round table of factors [electronic resource] :

  • Ashwell, Margaret. editor.
  • 1997
Diet and Heart Disease A round table of factors [electronic resource] :
  • 자료유형
    단행본
  • 서명/저자사항
    Diet and Heart Disease[electronic resource] :A round table of factors / edited by Margaret Ashwell.
  • 판차
    Second edition.
  • 개인저자
    Ashwell, Margaret., editor.
  • 단체저자
    SpringerLink (Online service)
  • 형태사항
    96p. : online resource.
  • 내용주기
    1 Epidemiology -- 1.1 Worldwide comparisons -- 1.2 Within the United Kingdom -- 1.3 Consideration of methodology -- 1.4 Risk factors for coronary heart disease -- 2 Pathology ??events leading to coronary heart disease -- 2.1 Injury to coronary arteries -- 2.2 Fibrous plaque formation -- 2.3 Thrombosis and heart attack -- 3 Physiological risk factors -- 3.1 Increased blood pressure -- 3.2 Increased lipid oxidation -- 3.3 Increased inflammation -- 3.4 Increased atherogenic lipid profile -- 3.5 Increased plasma homocysteine levels -- 3.6. Increased blood clotting factors -- 3.7 Increased insulin resistance -- 3.8 Increased platelet aggregation -- 3.9 Increased arrhythmia -- 4 Uncontrollable factors -- 4.1 Effects of age, sex and race on coronary heart disease -- 4.2 Genetic factors -- 4.3 Possible infant origins of coronary heart disease -- 4.4 Effect of stress on coronary heart disease -- 4.5 Infectious agents as a cause of coronary heart disease -- 5 Dietary factors -- 5.1 Dietary fats -- 5.2 Non-starch polysaccharides or dietary fibre -- 5.3 Starches -- 5.4 Antioxidants -- 5.5 Salt -- 5.6 Alcohol -- 6 The influence of dietary factors on different physiological riskfactors -- 6.1 Influence of dietary factors on blood pressure -- 6.2 Influence of dietary factors on lipid oxidation -- 6.3 Influence of dietary factors on inflammation -- 6.4 Influence of dietary factors on the atherogenic lipid profile -- 6.5 Influence of dietary factors on plasma homocysteine -- 6.6 Influence of dietary factors on clotting factors influencing fibrin formation and deposition in the fibrous plaque -- 6.7 Insulin resistance -- 6.8 Influence of dietary factors on platelet aggregation leading to thrombus formation -- 6.9 Influence of dietary factors on clotting factors influencing fibrin formation in the thrombus -- 6.10 Influence of dietary factors on arrhythmia -- 7 Interactions between dietary components and physiological risk factors -- 7.1 Potentiating interactions -- 7.2 Protective interactions -- 8 What dietary changes are necessary to reduce coronary heart disease? -- 8.1 Changes to the nutrient composition of the diet -- 8.2 The foods we eat -- 8.3 The whole diet -- 9 Conclusions -- References.
  • 일반주제명
    Medicine.
    Nutrition.
    Cardiology.
    Medicine & Public Health.
    Cardiology.
    Nutrition.
  • 기본자료 저록
    Springer eBooks
  • 기타형태 저록
    Printed edition: 9789401065276
  • ISBN
    9789400900875
  • 언어
    영어