Coronary Heart Disease: A Qualitative Study

Highlighting from the research publication, “A Prospective Study of Dietary Fiber Intake and Risk of Cardiovascular Disease Among Women” from the Journal of the American College of Cardiology, researchers developed a food-frequency questionnaire assessing 39,876 female health professionals with no previous history of CVD or cancer to support the concept. Women were followed for an average of six years for incidence of various CVD or death confirmed by medical records or death certificates. Evidence from epidemiological studies suggests a strong inverse association between dietary fiber and coronary disease, high intakes of fiber and 20% to 40% in reductions to risk, as well as increased intake of fiber and reduction of plasma cholesterol. The data generally support current dietary recommendations to increase the consumption of fiber-rich whole grains and vegetables as a primary preventive measure against Cardio vascular disease.

Dairy should not be a primary food group on the dietary guidelines set by the government because of its many negative effects on human health (given that people care about their health and the health of those around them). Dairy and other animal products are the only food sources which contain cholesterol. Arguments have been made saying that humans need to consume cholesterol in order to have a healthy balance of fats; these arguments fail to acknowledge that our bodies naturally produce all the cholesterol that it needs. And many studies have been conducted to support the theory that consumption of dietary cholesterol overloads arteries and can cause heart disease, artery disease, as well as sudden heart attacks. The Department of Community Health and Preventative Medicine at Northwestern University Medical School worked to interpret an international study based on data from the Food and Agriculture Organization and the World Health Organization. The overall conclusion was that “…dietary cholesterol levels are consistently related to CHD (coronary heart disease) mortality rates” (Stamler). A study conducted by Lena Ohlsson at the Laboratory of Gastroenterology and Nutrition within the prestigious Lund University in Sweden also linked dietary cholesterol and milk fat with artery disease and other metabolic disorders. In short, the abstract of her lab report said that low-density lipoprotein (LDL)—“bad” cholesterol—was found to be directly associated with coronary artery

The participants are selected randomly; they are healthy overweight women form age 25 to 50 years old. The women are divided into two groups. One group is provided with traditional food, which means that the participants select their own food using the USDA Food Guide Pyramid. The other group is putting on meal replacement, which means that these participants have to replace two or three of their meals per day with study meal replacement drinks or bars. Moreover, all participants of the study are excepted to follow an energy restricted diet of 5400KJ per day. Although participants in both groups don’t have much weight loss difference, the group eating fortified meal replacements present more essential nutrient intake compare to the other group. This study main goal is to encourage health care providers to help patients to increase weight losses and incorporating fortified foods in their

It has been suggested that one way in which low SES affects health and blood pressure of blacks is by limiting the healthy foods and behavioral choices available to them. It is widely accepted that plant-based foods like fresh produce, nuts, and whole grains are associated with a decreased risk of cardiovascular disease, while those who consume diets high in trans fat or refined sugars and sugary beverages are at an increased risk of developing cardiovascular disease and hypertension (Ver Ploeg et al. 2009). According to several health organizations, including the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure (Chobanian et al. 2003) and the International Society on Hypertension in

Heart disease is the number one leading cause of death in America according to the Centers for Disease Control and Prevention. Heart disease is usually caused by long-term history of an unhealthy eating lifestyle, lack of exercise and being overweight. We begin in the search on what causes us to gain a significant amount of weight at a dangerous rate over time. Nutrition plays a significant amount in our health since it’s what keeps our bodies alive, doing certain activities throughout the day. Fueling our bodies with healthy foods is what keeps are bodies happy, but to the average American, today we tend to feed our bodies excess amount of sodium, sugar, high-fructose corn syrup and trans-fat which our diabetics

Diseases like diabetes and heart attacks have increased due to the over consumption of processed fats and animal products. The average American consumes more than enough protein and not enough essential fatty acids to balance

Objective: To determent whether, when protein intake was at least 20 g at each meal, the consumption of a isocaloric high protein diet rich in dairy protein would provide greater increases in muscle strength, lean mass and physical function compared with either an isocaloric diet representative of the typical Australian dietary protein intake (i.e. ~1.1 g/kg/d) or an isocaloric diet high in non-dairy (i.e. soy) protein in older adults undertaking a program of resistance training.

How can a high protein diet result in harmful effects of the natural processes of life? To this day this is a controversial topic for those who are trying to lose weight. Many diet programs high in protein have convinced people that more protein will result in weight loss. However, understanding which processes are required to synthesize protein can help guide our generation to finding a more biologically reasonable diet. Monitoring the intake of protein could help our society recognize the unhealthy impact from ingesting too much protein. This topic interests me because our culture has become fixated on fast ways to lose weight that we seem to have forgotten about the implications that can arise from an unbalanced diet.

Plaque building up in the arteries, also called atherosclerosis, is mainly affected by one’s diet, specifically in the ingestion of lipids. The lipids that are likely to cause CHD are: saturated fats, and trans fats. Trans fats are created artificially from hydrogenated vegetable oils, which would usually be unsaturated, which changes the physical properties of

In order to reduce the level of strain on the NHS, through enabling more money to be spent on staff, there has to be more incentives to live a healthier a life which will lead to a definite improvement. One of the possible ways to do this is to develop different methods to approach Coronary heart disease. A plausible solution is to change the patient’s priority depending on whether their disease was or was not self-inflicted. This would create an incentive for the public to change their own lifestyle for the better. The variation between patients would involve distinguishing between patients, resulting in denying treatment of one in favour for another, depending on whether they are considered responsible for their ill-health. If a patient is

The article by Jayson B. Calton Ph.D, entitled “Prevalance of Micronutrient Deficiency in Popular Diet Plans”, published in The Journal of the International Society of Sports Nutrition, explores the premise that micronutrient deficiency has been scientifically linked to the likelihood of becoming overweight or obese, and may contribute to the development of diseases in humans such as cancer, cardiovascular disease, resistance to infection, birth defects, and osteoporosis. The article states that according to statistics by the CDC (Center For Disease Control), two-thirds of the American adult population is overweight or obese, with research showing that one-third of the population is at any time on a diet. It asserts that because so many people are on diets, popular diet plans should do more to protect their followers from micronutrient deficiency by providing the minimum levels of twenty-seven micronutrients as recommended by the (FDA) U.S. Food and Drug Administration’s (RDI) Reference Daily Intake guidelines, because using whole food alone in accordance with those diet plans, without nutritional supplementation, puts people at higher risk for becoming micronutrient deficient, thereby increasing their risk for obesity and

It has been widely acknowledged that natural dietary compounds are able to prevent or delay the development of the pathogenesis of diabetes in the early phase of the disease. Dietary changes, combined with other lifestyle interventions, could significantly reduce the risk of complications in type 2 diabetes (Cater & Garg, 2002) and may even be better than medicines (Knowler et al., 2002). The low prevalence of obesity and related metabolic disorders in Asian populations may be associated with soy products, which are often shown in Asiatic dining table. The four times less prevalence of T2DM in Japanese people in Tokyo than in Japanese-Americans in Seattle has drawn much attention (Fujimoto et al., 1991). The beneficial effects of soy protein on blood lipid concentrations have been reported by numerous studies and systematic reviews. (Anderson, Johnstone, &

I chose to research the Protein Power diet. This diet regimen is based on the idea that controlling the level of insulin helps regulate blood pressure, cholesterol, triglycerides, and fat storage. Carbohydrates cause the body to produce insulin. High levels of insulin inhibit the breakdown of fatty deposits in the body. Low intake of

The purpose of this assignment is to analyze a scientific article that provided by the instructor. The article that will be analyzed is “Dietary protein intake is associated with body mass index and weight up to 5 y of age in a prospective cohort of twins”. The authors are Laura Pimpin, Susan Jebb, Laura Johnson, Jane Wardle, and Gina L Ambrosini.

There was 121,701 women and all of them were registered nurses between the ages of 30-55 years of age. On the other hand, more fish consumed by women helped cutback on the risk of developing CHD. The choices in the questionnaire varied from no fish intake, to a minimum of 2 servings/week. There was a total of 0.88 participants who suffered from nonfatal CHD, and another 0.80 who had fatal CHD. The risk ratio for those who had fatal CHD lowered their chances of developing the disease by 0.73, while increasing their consumption to 3 servings per week. On top of that, 0.66 had