Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors

Back

Edited by Sara Stenner (Senior Nutrition Scientist)

Written by leading experts in the area, Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors looks further than the well recognised factors such as high blood cholesterol and smoking to identify and explore more subtle markers of risk.

About the Book:

Chapters include coverage of novel lipid factors, vascular function, clotting factors, inflammatory factors, oxidative stress and homocysteine and early origins of adult disease. The impact of obesity, insulin resistance, genetic predisposition and factors related to adipose tissue are also addressed. Of vital use to a wide range of health professionals this cutting-edge book provides the reader with:

- core information for health professionals as well as those involved in food formulation in the food industry
- a dedicated question and answer chapter
- important conclusions and recommendations with 'take-home messages'

Dietitians, nutritionists, general and family practitioners, cardiologists, cardiovascular specialists, community nurses, personnel in the food industry involved in product formulation, production, labelling of packaging and marketing will find this a valuable reference. Lecturers, undergraduates and postgraduates in nutrition, dietetics, food science and medicine; libraries in all research establishments, commercial organisations, medical schools and universities where these subjects are studied or taught will also find this an important addition to their shelves.

Table of Contents:

Section 1: Introduction
History and definitions
Common concepts

Section 2: Risk Factors
Lipid-related factors
Inflammation-related factors
Coagulation-related factors
Oxidative stress
Homocysteine
Vascular dysfunction
Adipocyte-related factors
Maternal and Fetal Nutrition

Section 3: Public Health Issues
Public health messages
Conclusions
Recommendations
Appendices