Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
- Cover
- Front Matter
- Part I: Introduction, Definitions, and Methodology
- 1 Executive Summary
- 2 Methodological Considerations in Evaluating the Evidence
- 3 Dietary Intake and Nutritional Status: Trends and Assessment
- 4 Genetics and Nutrition
- Extent and Distribution of Chronic Disease: An Overview
- Part II: Evidence on Dietary Components and Chronic Diseases
- 6 Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores
- 7 Fats and Other Lipids
- 8 Protein
- 9 Carbohydrates
- 10 Dietary Fiber
- 11 Fat-Soluble Vitamins
- 12 Water-Soluble Vitamins
- 13 Minerals
- 14 Trace Elements
- 15 Electrolytes
- 16 Alcohol
- 17 Coffee, Tea, and Other Nonnutritive Dietary Components
- 18 Dietary Supplements
- Part III: Impact of Dietary Patterns on Chronic Diseases
- 19 Atherosclerotic Cardiovascular Diseases
- 20 Hypertension
- 21 Obesity and Eating Disorders
- 22 Cancer
- 23 Osteoporosis
- 24 Diabetes Mellitus
- 25 Hepatobiliary Disease
- 26 Dental Caries
- Part IV: Overall Assessment, Conclusions, and Recommendations
- 27 Overall Assessment and Major Conclusions
- Recommendations on Diet, Chronic Diseases, and Health
- Index
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