TY - CHAP
T1 - Coronary Heart Disease
T2 - Nutritional Interventions for Prevention and Therapy
AU - Schliemann, Désirée
AU - Woodside, Jayne V.
AU - McEvoy, Claire
AU - Temple, Norman J.
N1 - Publisher Copyright:
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.
PY - 2022
Y1 - 2022
N2 - Coronary heart disease (CHD) is a leading cause of morbidity and mortality. Evidence suggests that replacing saturated fat with polyunsaturated fats (PUFA) may reduce risk. Other aspects of the diet that are associated with lower risk of CHD include increased consumption of fatty fish and of n-3 polyunsaturated fats (n-3 PUFA), as well as of fruit, vegetables, and whole grain cereals. By contrast, diets with a high content of salt, trans fats, processed meat, and added sugar can increase the risk of CHD. A Mediterranean diet is protective. Obesity is an important risk factor, while physical activity lowers risk.
AB - Coronary heart disease (CHD) is a leading cause of morbidity and mortality. Evidence suggests that replacing saturated fat with polyunsaturated fats (PUFA) may reduce risk. Other aspects of the diet that are associated with lower risk of CHD include increased consumption of fatty fish and of n-3 polyunsaturated fats (n-3 PUFA), as well as of fruit, vegetables, and whole grain cereals. By contrast, diets with a high content of salt, trans fats, processed meat, and added sugar can increase the risk of CHD. A Mediterranean diet is protective. Obesity is an important risk factor, while physical activity lowers risk.
KW - Cardiovascular disease
KW - Cardiovascular disease risk factors
KW - Coronary heart disease
UR - http://www.scopus.com/inward/record.url?scp=85212467120&partnerID=8YFLogxK
U2 - 10.1007/978-3-030-82515-7_12
DO - 10.1007/978-3-030-82515-7_12
M3 - Chapter
AN - SCOPUS:85212467120
T3 - Nutrition and Health (United Kingdom)
SP - 129
EP - 138
BT - Nutrition and Health (United Kingdom)
ER -
