Diet and coronary heart disease: beyond dietary fats and low-density-lipoprotein cholesterol
Open Access
- 1 May 1994
- journal article
- review article
- Published by Elsevier BV in The American Journal of Clinical Nutrition
- Vol. 59 (5), 1117S-1123S
- https://doi.org/10.1093/ajcn/59.5.1117s
Abstract
Traditionally, the effects of diet on coronary heart disease have been attributed to the effects of medium-chain fatty acids, soluble fiber, and dietary cholesterol on serum lowdensity-lipoprotein (LDL) cholesterol concentrations. We review evidence here that many other dietary substances may affect risk, often via mechanisms not involving LDL-cholesterol concentrations directly. Such substances include phytosterols, tocotrienols, arginine, and antioxidant vitamins. The effects of diet on highdensity-lipoprotein-cholesterol concentrations, triglycerides (fasting and postprandial), oxidized LDL particles, prostaglandins, and endothelium-derived relaxing factor are described. Finally, an illustration of some epidemiologic associations between diet and coronary disease events is made from the Adventist Health Study data.Keywords
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