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Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
For the past 30 years I have been teaching lipid biochemistry to'inedical students, graduate students, and undergraduate students. The major topics covered in my courses were fatty acids, prostaglandins, leukotrienes, phospholipids, glyco lipids, triacylglycerols, cholesterol, bile acids, and plasma lipoproteins. Empha sis was placed on the regulation and disorders of lipid metabolism. The latter included hyperlipidemias, atherosclerosis, and alcohol-induced liver damage. In this volume, I have chosen to focus on the disorders of lipid metabolism at a level appropriate both for medical students and for graduate and undergradu ate students majoring in the biological sciences. The biochemistry, nutrition, genetics, and cell biology aspects of lipids and lipid metabolism will be covered as they relate to lipid disorders. I am not aware of any textbook that integrates the disorders of lipid metabolism in this manner. Chapter 1 includes a brief discussion of the basic structures, properties, and metabolism of lipids. This chapter is not very detailed, since the material covered is available in basic textbooks on biochemistry. The major fpcus of this volume is the various lipid disorders, with emphasis on polyunsaturated fatty acids, the molecular biology and pathogenesis of the hyperlipidemias, dietary and drug therapy for the hyperlipidemias, and alcohol-induced liver damage. The material presented has been obtained from several textbooks on biochemistry and from a variety of recent articles in the scientific literature.
This timely, concise title provides an important update on clinical lipid management. Using information from recent clinical trials and in special populations, the book begins by offering an easy-to-read overview of LDL, HDL, and triglyceride metabolism and the genetics of lipid disorders. The link between inflammation and lipids, and how this relates to atherosclerosis development, is also addressed, as are the measures of subclinical atherosclerosis in patients with abnormal lipid levels. Lipid abnormalities in children, with a particular focus on vulnerable populations (with an emphasis on ethnicity and childhood obesity), are covered. The treatment goals and approaches for managing lipids in the clinic are thoroughly discussed, emphasizing the important role of statin use and addressing controversies of lipid management in special populations such as heart failure, end stage kidney disease and fatty liver disease. Of special note, an important update on how new HIV medications impact lipid levels is provided. In all, Lipid Management: From Basics to Clinic, is an invaluable, handy resource for understanding changes in lipids in different populations and for sharpening the clinical approach to managing complicated lipid cases.
Dyslipidemia is a major risk factor for cardiovascular events, cardiovascular mortality, and all-cause mortality. The earlier in life dyslipidemia is treated, the better the prognosis. The current book is an excellent one on dyslipidemia written by experts on this topic. This book includes 12 chapters including 5 on lipids, 4 on hypercholesterolemia in children, and 3 on the treatment of dyslipidemia. This book should be read by all health care professionals taking care of patients, including pediatricians since atherosclerotic cardiovascular disease begins in childhood.
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Handbook of Lipids in Human Function: Fatty Acids presents current research relating to health issues whose impact may be modified by adopting personalized diets and lifestyle interventions of the consumption of fatty acids. Addressing cardiovascular and neurological diseases as well as cancer, obesity, inflammatory conditions, and lung disease, the authors correlate lipid sources with specific conditions, providing important insights into preventative as well as response-based actions designed to positively impact health outcomes. The material is presented in 29 chapters and brings together the research and work of an international team of experts. designed to bridge the gap between traditional approaches to dietary interventions and leading edge integrated health strategies, Handbook of Lipids in Human Function: Fatty Acids is a valuable resource for researchers and clinicians.
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.