The Impact of Nutrition and Statins on Cardiovascular Diseases

The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food chemistry, and food biochemistry perspective, the book provides insights on the origin of cardiovascular diseases, an analysis of statin therapy, their side effects, and the role of dietary intervention as an alternative solution to preventing cardiovascular diseases. It focuses on the efficacy of nutrition and statins to address inflammation and inhibit the onset of disease, while also providing nutrition information and suggested dietary interventions.

Includes a bioscience approach that focuses on inflammation and revisits the lipid hypothesisPresents the view that nutritional interventions have considerable value, not only for reducing cardiovascular risk for CVDs patients, but also acting as the best precaution for otherwise healthy peopleAdvocates that nutritional habits that are formed at a young age are the best way to tackle the global epidemic that is CVDs

1. The Origin of Chronic Diseases with Respect to Cardiovascular Disease 2. Inflammation 3. Inflammation and Cardiovascular Diseases 4. The Lipid Hypothesis and The Seven Countries Study 5. The Role of Cholesterol in Atherosclerosis, CVD, and Dietary Patterns 6. Statins: Rationale, Mode of Action, and Side-effects 7. Cardiovascular Risk: Assumptions, Limitations, and Research 8. Diet and Cardiovascular Disease: The Mediterranean Diet 9. Nutrition Versus Statins in Primary Prevention: Where do we Stand Now?