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Coronary Heart Disease EpidemiologyFrom aetiology to public health$
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Michael Marmot and Paul Elliott

Print publication date: 2005

Print ISBN-13: 9780198525738

Published to Oxford Scholarship Online: September 2009

DOI: 10.1093/acprof:oso/9780198525738.001.0001

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Dietary patterns and coronary heart disease risk

Dietary patterns and coronary heart disease risk

Chapter:
(p.207) Chapter 14 Dietary patterns and coronary heart disease risk
Source:
Coronary Heart Disease Epidemiology
Author(s):

T. P. Erlinger

L. J. Appel

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780198525738.003.0014

This chapter describes and compares selected dietary patterns, each of which has been associated with reduced coronary heart disease (CHD) risk. The dietary patterns include those consumed by free-living persons (i.e., a traditional Mediterranean diet consumed in Crete, vegetarian diets, diets consumed in rural China, and a traditional Okinawan diet) and diets tested in clinical trials (i.e., Lyon Diet Heart Study, Indo-Mediterranean Diet Heart Study, and the DASH clinical trial). Several distinct dietary patterns are associated with lower CHD rates and with improved CHD risk factors. A common feature of these diets is an emphasis on plant-based foods. Accordingly, fibre intake is high while saturated fat intake is low, less than 10% kcal in all instances. When total fat intake is high, that is, over 30% kcal, the predominant fat is monounsaturated fats. N-3 polyunsaturated fats are frequently consumed in small quantities and in a variety of forms. Carbohydrate intake is typically high; the predominant forms appear to be complex carbohydrates, likely from whole grain products with minimal processing.

Keywords:   coronary heart disease, risk factors, Mediterranean diet, vegetarian diet, DASH diet

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