Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer.

"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in foods. They are being intensively studied to evaluate their effects on health. The impetus sparking this scientific inquiry was the result of many epidemiologic studies that have shown protective effects of plant-based diets on cardiovascular disease (CVD) and cancer.

Dietary fat: assessing the evidence in support of a moderate-fat diet; the benchmark based on lipoprotein metabolism.

There is a growing database that has evaluated the effects of varying amounts of total fat on risk factors for cardiovascular disease, diabetes and overweight and obesity. The evidence clearly suggests that extremes in dietary fat should be avoided, and instead a diet moderate in total fat (25-35 % energy) is preferable for the majority of individuals. Moreover, we now appreciate the importance of individualizing dietary fat recommendations within this range of total fat.

Diet and drug therapy: a dynamic duo for reducing coronary heart disease risk.

A large proportion of the United States population requires aggressive low-density lipoprotein (LDL) cholesterol- lowering therapy to meet the new treatment guidelines established by the National Cholesterol Education Program Adult Treatment Panel III. This has further widened the gap between the number of people being treated compared with those who should be treated. Moreover, many people being treated do not meet their LDL cholesterol goal.

The effects of nuts on coronary heart disease risk.

Epidemiologic studies have consistently demonstrated beneficial effects of nut consumption on coronary heart disease (CHD) morbidity and mortality in different population groups. Clinical studies have reported total and low-density lipoprotein cholesterol-lowering effects of heart-healthy diets that contain various nuts or legume peanuts. It is evident that the favorable fatty acid profile of nuts (high in unsaturated fatty acids and low in saturated fatty acids) contributes to cholesterol lowering and, hence, CHD risk reduction.

Impact of body weight and weight loss on cardiovascular risk factors.

Overwieght and obesity are classified as a major risk for cardiovascular disease (CVD). An increase in the body mass index is associated with adverse changes in the plasma lipid and lipoprotein profile resulting in elevated total cholesterol, low-density lipoprotein-cholesterol, and triglyceride levels and a decrease in high-density lipoprotein levels. An android pattern of obesity is associated with a more deleterious plasma lipoprotein profile as well as hypertension and insulin resistance, resulting in an even greater increase in CVD risk.