06580nam 2200553 a 450 991034948420332120230617004528.01-280-19677-70-470-77466-5978140514348797866101967770-470-79418-61-4051-4348-7(CKB)1000000000239558(StDuBDS)AH4263808(MiAaPQ)EBC233106(OCoLC)214281418(EXLCZ)99100000000023955820030612d2005 fy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierCardiovascular disease diet, nutrition and emerging risk factors : the report of a British Nutrition Foundation task force /chaired by Keith Frayn ; edited by Sara StannerOxford Blackwell20051 online resource (xvii, 380 p. ) illPublished for the British Nutrition Foundation.1-4051-0166-0 Includes bibliographical references (p. 312-370) and index.The aetiology and epidemiology of cardiovascular disease / Keith Frayn, Sara Stanner -- Metabolic syndrome : insulin resistance, obesity, diabetes mellitus, hypertension, physical activity and genetic factors / Simon Coppack, Vidya Mohamed-Ali, Fredrik Karpe -- Lipid-related factors / Fredrik Karpe -- Endothelial dysfunction / Naveed Sattar, Gordon Ferns -- Oxidative stress / K. Richard Bruckdorfer -- The haemostatic system : coagulation, platelets and fibrinolysis / George Miller, K. Richard Bruckdorfer -- Inflammation-related factors / Parveen Yaqoob, Gordon Ferns -- Homocysteine / Robert Clarke -- Adipose tissue-derived factors / Vidya Mohamed-Ali, Simon Coppack -- Fetal and maternal nutrition / Caroline Fall -- Diet and cardiovascular disease : where are we now? / Judith Buttriss -- Physical activity : where are we now? / Judith Buttriss, Adrianne Hardman -- A public health approach to cardiovascular disease risk reduction / Judith Buttriss -- Conclusions of the task force -- Recommendations of the task force -- Cardiovascular disease : answers to common questions from medical journalists.This text comprises the comprehensive independent report of the British Nutrition Foundation's Task Force on the effects of diet on cardiovascular disease. It provides information for a wide range of health professionals, as well as those involved in food formulation in the food industry.This important and timely book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation Task Force on the link between emerging aspects of diet and cardiovascular disease, a major cause of early death and disability. Written by leading experts in the area, Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors looks further than the well recognised factors such as high blood cholesterol and smoking to identify and explore more subtle markers of risk. Chapters include coverage of novel lipid factors, vascular function, clotting factors, inflammatory factors, oxidative stress and homocysteine and early origins of adult disease. The impact of obesity, insulin resistance, genetic predisposition and factors related to adipose tissue are also addressed. Of vital use to a wide range of health professionals this cutting-edge book provides the reader with: core information for health professionals as well as those involved in food formulation in the food industry a dedicated question and answer chapter important conclusions and recommendations with 'take-home messages' Dietitians, nutritionists, general and family practitioners, cardiologists, cardiovascular specialists, community nurses, personnel in the food industry involved in product formulation, production, labelling of packaging and marketing will find this a valuable reference. Lecturers, undergraduates and postgraduates in nutrition, dietetics, food science and medicine; libraries in all research establishments, commercial organisations, medical schools and universities where these subjects are studied or taught will also find this an important addition to their shelves. This important and timely book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation Task Force on the link between emerging aspects of diet and cardiovascular disease, a major cause of early death and disability. Written by leading experts in the area, Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors looks further than the well recognised factors such as high blood cholesterol and smoking to identify and explore more subtle markers of risk. Chapters include coverage of novel lipid factors, vascular function, clotting factors, inflammatory factors, oxidative stress and homocysteine and early origins of adult disease. The impact of obesity, insulin resistance, genetic predisposition and factors related to adipose tissue are also addressed. Of vital use to a wide range of health professionals this cutting-edge book provides the reader with: core information for health professionals as well as those involved in food formulation in the food industry a dedicated question and answer chapter important conclusions and recommendations with 'take-home messages' Dietitians, nutritionists, general and family practitioners, cardiologists, cardiovascular specialists, community nurses, personnel in the food industry involved in product formulation, production, labelling of packaging and marketing will find this a valuable reference. Lecturers, undergraduates and postgraduates in nutrition, dietetics, food science and medicine; libraries in all research establishments, commercial organisations, medical schools and universities where these subjects are studied or taught will also find this an important addition to their shelves.Cardiovascular systemDiseasesNutritional aspectsHealth and WellbeingukslcElectronic books.lcshCardiovascular systemDiseasesNutritional aspects.Health and Wellbeing.616.12071Frayn K. N(Keith N.)863887Stanner Sara875260British Nutrition Foundation.StDuBDSStDuBDSStDuBDSZUkPrAHLSBOOK9910349484203321Cardiovascular disease2004407UNINA