Diet and Health

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries. Table of Contents Front Matter Part I: Introduction, Definitions, and Methodology 1 Executive Summary 2 Methodological Considerations in Evaluating the Evidence 3 Dietary Intake and Nutritional Status: Trends and Assessment 4 Genetics and Nutrition Extent and Distribution of Chronic Disease: An Overview Part II: Evidence on Dietary Components and Chronic Diseases 6 Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores 7 Fats and Other Lipids 8 Protein 9 Carbohydrates 10 Dietary Fiber 11 Fat-Soluble Vitamins 12 Water-Soluble Vitamins 13 Minerals 14 Trace Elements 15 Electrolytes 16 Alcohol 17 Coffee, Tea, and Other Nonnutritive Dietary Components 18 Dietary Supplements Part III: Impact of Dietary Patterns on Chronic Diseases 19 Atherosclerotic Cardiovascular Diseases 20 Hypertension 21 Obesity and Eating Disorders 22 Cancer 23 Osteoporosis 24 Diabetes Mellitus 25 Hepatobiliary Disease 26 Dental Caries Part IV: Overall Assessment, Conclusions, and Recommendations 27 Overall Assessment and Major Conclusions Recommendations on Diet, Chronic Diseases, and Health Index