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Dietary Proteins and Atherosclerosis provides a thorough review of the role of proteins in the development of atherosclerosis. The author reviews early research connections between dietary fat and cardiovascular disease caused by the build-up of plaque in arteries and examines other factors that contribute to atherosclerosis, such as infection and
Analyzes the effects of dietary animal, vegetable and fish proteins on serum cholesterol levels in animal models and humans. Explores the possible mechanisms which have been advanced to date and reports the results of original research inquiries.
Designed to provide the most current information regarding dietary protein assessment, the roles that dietary proteins play in the maintenance of a healthy body and the prevention of disease, and the availability of dietary proteins on international markets. Contains chapters on absorption, malnutrition, atherosclerosis, cancer, renal disease, gallstone disease, and social and economic influences on dietary proteins. Intended for educators, researchers, business leaders and experts on world nutrition problems.
Abstract: Nine papers developed from a 1981 international workshop summarize current knowledge of the role of proteins (and amino acids) in lipid metabolism and atherosclerosis for nutritionists, clinicians, and other health professionals. The topics range from studies on lipid metabolism and experimental atherosclerosis in animals (rats, rabbits, swine), to effects of proteins on human serum lipids and lipoproteins. Other papers discuss the effects of soy protein and casein, influences of dietary protein on serum cholesterol, and the immunological aspects of atherosclerosis. The results of these studies indicate that dietary protein can make a significant contribution to atherosclerosis, that soy protein produces lower serum cholesterol levels than casein (the dynamics of which are described), and that diets containing animal protein are generally more cholesterolemic and atherogenic (in rabbits, specifically) than diets containing vegetable protein. The protein effect can be modified by other dietary components (e.g., fiber, fat). Other findings (e.g., the role of dietary protein in the immunological aspects of atherosclerosis) also are reported. (wz).
Cardiovascular diseases continue to be the leading cause of death in the - jority of industrialized countries. The most frequent underlying pathology, namely atherosclerosis, and its clinical sequelae, namely coronary heart d- ease, cerebrovascular disease and peripheral artery disease, remain common although for a long time we have been made aware of avoidable or mo- ?able etiological factors such as smoking, fat-rich diet or lack of exercise, and although these adverse lifestyle factors have been extensively addressed by population-wide primary prevention programs. Cardiovascular morbidity and mortality also remain high despite successful anti-hypertensive and lipid lowering drug therapies which help to reduce cardiovascular morbidity and mortality by about 30% in both secondary and tertiary prevention settings. This can partly be explained by the increasing life expectancy and growing p- portionofelderly people,especiallyinEuropeandNorthAmerica. Inaddition, the World Health Organization makes the alarming prediction that probably in response to the spreading of western dietary behavior and lack of exercise resulting in an increasing prevalence of diabetes, dyslipidemia and hypert- sion, cardiovascular diseases rather than infectious diseases will become the most frequent cause of death worldwide. This volume of the Handbook of Experimental Pharmacology entitled “Atherosclerosis” is divided into four parts and intends to give an overview on the pathogenesis of atherosclerosis, established treatment and prevention regimen, and of perspectives for the development of new treatment modalities.
In this thesis the literature about the pathogenesis of atherosclerosis has been reviewed. The various risk indicators for atherosclerosis are discussed and related to the theory about atherogenesis. A review of the influence of milk fat constituents and dietary proteins on serum lipids and atherosclerosis is presented. Experimental results obtained with rabbits fed on semi-synthetic diets are reported. It is shown that large amounts of butyric acid have the same effect on blood, liver and tissue lipids and fatty acids as starch. Hypercholesterolemic affects of butter oil can be mainly ascribed to its cholesterol content. The hypercholesterolemic effects of semi-synthetic diets containing saturated fats can be mainly ascribed to the use of casein as protein source. The hypercholesterolemia induced by semisynthetic diets is shown to be the consequence of decreased faecal steroid excretion. It is suggested that the different serum cholesterol levels induced by various dietary proteins are due to a redistribution of serum cholesterol to other body compartments.