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Non‐pharmacological modification of cardiac risk factors: part 2. The role of diet
Author(s) -
Martin U.,
Eagles C.
Publication year - 1997
Publication title -
journal of clinical pharmacy and therapeutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.622
H-Index - 73
eISSN - 1365-2710
pISSN - 0269-4727
DOI - 10.1111/j.1365-2710.1997.tb00003.x
Subject(s) - medicine , risk factor , incidence (geometry) , saturated fat , cholesterol , coronary artery disease , food science , coronary heart disease , fish <actinopterygii> , chemistry , biology , physics , fishery , optics
SUMMARY A high intake of saturated fats and cholesterol is associated with an increased risk of developing and dying from coronary artery disease (CHD), particularly if other risk factors are present. However, although a reduction in the consumption of the amounts of saturated fat and cholesterol may reduce the incidence of primary and secondary CHD in susceptible individuals, other dietary measures may also be important. These include an increased consumption of poly‐ and monounsaturated fatty acids, fresh fruit, fish and fibre.