Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.

Functional Foods, Cardiovascular Disease and Diabetes reviews functional foods connection to preventing chronic diseases. It examines the potential and limitations of dietary influences and illustrates health benefits associated with diverse food groups.

Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part 1 examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part 2 focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part 3 addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.

Recent Entries

• The Flavor Point Diet
• Low-fat, high-carbohydrate diet not associated with weight gain in postmenopausal women
• Reducol information
• Getting Real Program
• Study shows complex link between abuse and eating disorders
• Resolved to lose weight? Social cues encourage overeating.
• Low-fat vegan diet great for healthy slimming
• New Year’s Guacamole
• Zsweet information
• Weight Watchers yogurt

This entry was posted on Wednesday, July 20th, 2005 at 6:08 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.