Abstract
A vast literature exists on the relationship between nutrition, nutrition-related risk factors, and the contemporary epidemic of atherosclerotic disease — especially coronary heart disease — in the industrialized countries (1–4). At the onset in this survey, it is worth emphasizing a point often forgotten due to the understandable preoccupation of atherosclerosis researchers with composition (quality) of the diet — especially lipid composition as it affects serum cholesterol: Nutrition is involved in the etiology of atherosclerotic disease not only via composition of the diet, especially saturated fat and cholesterol intake and the influence of these on serum cholesterol. Quantity is also important. Total caloric intake influences risk, i.e., imbalance between consumption and expenditure, expecially when (as in industrialized populations) the diet tends to be high in saturated fats and cholesterol. The consequence is not only obesity — a common phenomenon among adults in developed countries, even among children and teenagers in the United States — but frequently also obesityrelated hypertriglyceridemic hypercholesterolemia, hypertension, hyperglycemia and hyperuricemia, all implicated as risk factors for atherosclerotic disease.
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Stamler, J. (1975). Diet-Related Risk Factors for Human Atherosclerosis: Hyperlipidemia, Hypertension, Hyperglycemia — Current Status. In: Sirtori, C., Ricci, G., Gorini, S. (eds) Diet and Atherosclerosis. Advances in Experimental Medicine and Biology, vol 60. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9029-3_9
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DOI: https://doi.org/10.1007/978-1-4615-9029-3_9
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