Practical Dietary Approaches to Reducing Risk of Cardiovascular Diseases

American Journal of Lifestyle Medicine

Volumn 1, Issue 2, 2007, Pages 95-98

  Melanson, Kathleen J ^a  

^a UNIVERSITY OF RHODE ISLAND   (United States)

Author keywords

coronary artery disease; foods; heart disease; metabolic syndrome; nutrition

Indexed keywords

EID: 84990316981     PISSN: 15598276     EISSN: None     Source Type: Journal    
DOI: 10.1177/1559827606297995     Document Type: Review

References (6)

1. Melanson KJ. Dietary factors in reducing risk of cardiovascular diseases. Am J Lifestyle Med. 2006; 1: 3-5.
2. Westerterp-Plantenga MS. Analysis of energy density of food in relation to energy intake regulation in human subjects. Br J Nutr. 2001; 85: 351-361.
3. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for water, Potassium, Sodium, Chloride, and Sulfate. Washington, DC: National Academy Press; 2004.
4. World Health Organization. Global strategy on diet, physical activity and health. Fifty-seventh World Health Assembly WHA57.17; Agenda Item 12.6.; 2004.
5. Slavin J. Why whole grains are protective: biological mechanisms. Proc Nutr Soc. 2003; 62: 129-134.
6. ADA reports: position of the American Dietetic Association: functional foods. J Am Diet Assoc. 2004; 104: 814-826.