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... > social science subjects > health and social care > health and society > cancer and society > prevention > health promotion and disease prevention > heart disease and diet
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... > social science subjects > health and social care > health care management > health care facilities, manpower, and services > health services > hospital and community health services > community health services > preventive health services > health promotion > health promotion and disease prevention > heart disease and diet
... > social science subjects > health and social care > health policy > health services > preventive health services > health promotion > health promotion and disease prevention > heart disease and diet
... > social science subjects > health and social care > health services > preventive health services > health promotion > health promotion and disease prevention > heart disease and diet
... > social science subjects > health and social care > health care management > health care facilities, manpower, and services > health services > preventive health services > health promotion > health promotion and disease prevention > heart disease and diet
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social science subjects > health and social care > health psychology > epidemiology of risk and protective factors > heart disease and diet
... > social science subjects > psychology > social psychology > applied social psychology > health psychology > epidemiology of risk and protective factors > heart disease and diet

Terme préférentiel

heart disease and diet  

Définition(s)

  • The relationship between diet and coronary heart disease (CHD) has been a topic of extensive research in clinical and epidemiological studies. In the past two decades, at least 20 prospective cohort studies have examined the relationship between dietary factors and risk of CHD. This entry briefly reviews epidemiological and clinical trial evidence regarding the role of specific dietary factors in the cause and prevention of CHD. Types of Dietary Fats The classic “diet-heart” hypothesis postulates that high intake of saturated fats and cholesterol and low intake of polyunsaturated fat increase the level of serum cholesterol, which leads to development of atheromatous plaques and eventually to myocardial infarction. [Source: Encyclopedia of Health and Behavior; Heart Disease and Diet]

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