A Balanced Omega-6/Omega-3 Fatty Acid Ratio, Cholesterol and Coronary Heart DiseaseA.P. Simopoulos, F. De Meester For more than half a century, the relationship between dietary factors and coronary heart disease (CHD) has been a major focus of health research. Contrary to the established view, current data suggest that dietary cholesterol is not a primary factor of or causes heart disease - with the possible exception of the genetic forms of familial hypercholesterolemias. For instance, recent clinical trials evaluating the effect of cholesterol-lowering drugs on the development of chronic heart failure, diabetes and stroke have yielded disappointing results. On the other hand, an unbalanced omega-6/omega-3 fatty acid ratio and a cholesterol intake not consistent with the amount during evolution seem to be causal factors in the development of CHD. A panel of international experts in genetics, nutrition, fatty acid, cholesterol, metabolism and coronary heart disease has contributed to this publication, summarizing and critically discussing for the first time the importance of evolutionary aspects of diet, the omega-6/omega-3 fatty acid ratio and cholesterol intake relative to health and CHD. They also propose measuring blood fatty acids in the population in order to define the risk of CHD and other chronic diseases. This book will be of interest to physicians (cardiologists, gerontologists, and pediatricians), nutritionists, dieticians, health care providers, scientists in industry and government and policy makers. |
Contents
Omega3 Fatty Acid Ratio Medical Implications | 1 |
Measuring Blood Fatty Acids as a Surrogate Indicator for Coronary Heart Disease Risk in Population Studies | 22 |
Application to the Assessment of Fatty Acid Patterns and Various Indexes in Population Studies | 35 |
Evolution and Cholesterol | 46 |
A Healthy Relationship | 55 |
Blood Cholesterol as a Good Marker of Health in Japan | 63 |
Cholesterol and Skeletal Muscle Health | 71 |
Is It Not Time for a Full Reappraisal of the Cholesterol Theory? | 80 |
Cholesterol Was Healthy in the End | 90 |
The Columbus Concept Addressing Chronic Diseases | 110 |
Author Index | 122 |
123 | |
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Common terms and phrases
all-cause mortality associated atherosclerosis Basel cancer cardiovascular disease cell choles cholesterol intake cholesterol lowering cholesterol-lowering chronic diseases Clin Nutr clinical Columbus Concept coronary heart disease decrease desaturase diabetes dietary cholesterol dietary fat dietary intake disease risk effects eicosapentaenoic acid EPA and DHA epidemiological essential fatty acids familial hypercholesterolemia Fatty Acid Ratio gene genetic high cholesterol human hypertrophy increased inflammation inflammatory Japan Japanese Karger Lancet LDL cholesterol linoleic acid lipid rafts lipoprotein Meester F membrane meta-analysis metabolism mg/dl modern chronic myocardial infarction nutrients Nutrition omega–3 fatty acids omega–6 and omega–3 oxidation patients phospholipids placebo plasma platelet polyunsaturated fatty acids population prevention protein PUFA reduced relationship Rev Nutr Diet risk factors rosuvastatin saturated fat serum lipids serum total Simopoulos AP simvastatin skeletal muscle statins terol tion tissue HUFA total cholesterol trial vulnerable plaque women World Rev Nutr