This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Melanson, K. J. Search for Related Content Social Bookmarking                         What's this?

Practical Dietary Approaches to Reducing Risk of Cardiovascular Diseases

Department of Nutrition and Food Sciences, University of Rhode Island, 106 Ranger Hall, Kingston, RI 02881; kmelanson{at}uri.edu

As a follow-up to a previous review on the relationship between diet and cardiovascular disease risk, this article offers practical advice for making appropriate dietary changes. Reliable resources and Web sites are discussed, as well as general concepts in diet planning. These include reading food labels, controlling serving sizes, and selecting foods with high nutrient density and low energy density. Tips for reducing intakes of total fats, saturated and trans fats, cholesterol, and sodium are also included, as well as guidelines for increasing intakes of vegetables, legumes, fruits, and whole grains. The importance of obtaining heart-healthy nutrients from food sources rather than supplements is emphasized. Overall, one's whole diet is critical to reducing cardiovascular disease risk, not just one food component.

Key Words: heart disease • coronary artery disease • metabolic syndrome • nutrition • foods

American Journal of Lifestyle Medicine, Vol. 1, No. 2, 95-98 (2007)
DOI: 10.1177/1559827606297995


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?