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Diet, the Control of Blood Lipids, and the Prevention of Heart Disease

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Nutritional Health

Part of the book series: Nutrition and Health ((NH))

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Abstract

Lipids and lipoproteins play an important role in modulating risk of coronary heart disease (CHD). It is well established that elevated levels of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG) increase CHD risk. In contrast, elevated high-density lipoprotein cholesterol (HDL-C) exerts a cardioprotective effect. Thus, a greater ratio of TC to HDL-C (TC/HDL-C) indicates an increased CHD risk. Many epidemiologic and controlled clinical studies have demonstrated effects of single nutrients, specific foods, and dietary patterns, on lipids and lipoproteins. Diet can increase or decrease CHD risk via changes in the blood lipid profile as well as other risk factors (e.g., elevated blood pressure, inflammation, oxidative stress). This research has led to dietary recommendations that can markedly lower the risk of CHD. Consequently, a healthy diet is important in the prevention of CHD.

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  1. Department of Nutritional Sciences, The Pennsylvania State University, 317 Chandlee Lab, University Park, PA, 16802, USA

    Michael R. Flock BS & Penny M. Kris-Etherton PhD, RD

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  1. Centre for Science, Athabasca University, Athabasca, T9S 3A3, Alberta, Canada

    Norman J. Temple

  2. Department of Biology, Winona State University, Winona, 54603, Minnesota, USA

    Ted Wilson

  3. School of Public Health, Division of Epidemiology and Community H, University of Minnesota, 1300 South Second St., Minneapolis, 55454, USA

    David R. Jacobs, Jr.

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Flock, M.R., Kris-Etherton, P.M. (2012). Diet, the Control of Blood Lipids, and the Prevention of Heart Disease. In: Temple, N., Wilson, T., Jacobs, Jr., D. (eds) Nutritional Health. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-894-8_9

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