A Balanced Omega-6/omega-3 Fatty Acid Ratio, Cholesterol and Coronary Heart Disease
Artemis P. Simopoulos, Fabien De Meester
Karger Medical and Scientific Publishers, 2009 - Medical - 125 pages
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.
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all-cause mortality arteries associated atherosclerosis 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 endpoints ENHANCE EPA and DHA epidemiological essential fatty acids ezetimibe familial hypercholesterolemia fatty acid composition Fatty Acid Ratio gene genetic GISSI-HF high cholesterol human hypertrophy increased inflammation inflammatory Isehara Japan Japanese Karger LDL cholesterol linoleic acid lipid rafts lipoprotein membrane meta-analysis metabolism mg/dl myocardial infarction nutrients Nutrition omega–3 fatty acids omega–6 and omega–3 omega–6:omega–3 ratio 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 Simopoulos AP simvastatin skeletal muscle statins terol tion tissue HUFA total cholesterol trials triglycerides women World Rev Nutr