The American Heart Association Dietary Guidelines for 2000: A Summary Report

Lauber, Renee P.; Sheard, Nancy F.

doi:10.1111/j.1753-4887.2001.tb07021.x

Cited by 28 publications

(4 citation statements)

References 91 publications

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“…The dietary guidelines of the American Heart Association include specific recommendations tailored to an individual's risk of heart disease and stroke that are based on an analysis of hundreds of studies (28) . This recommended diet provides a generous amount of micronutrients essential for good health; however, a very small percentage of the population follows it.…”

Section: Nutrition and Strokementioning

confidence: 99%

Stroke: roles of B vitamins, homocysteine and antioxidants

2009

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In the present review concerning stroke, we evaluate the roles of B vitamins, homocysteine and antioxidant vitamins. Stroke is a leading cause of death in developed countries. However, current therapeutic strategies for stroke have been largely unsuccessful. Several studies have reported important benefits on reducing the risk of stroke and improving the post-stroke-associated functional declines in patients who ate foods rich in micronutrients, including B vitamins and antioxidant vitamins E and C. Folic acid, vitamin B6and vitamin B12are all cofactors in homocysteine metabolism. Growing interest has been paid to hyperhomocysteinaemia as a risk factor for CVD. Hyperhomocysteinaemia has been linked to inadequate intake of vitamins, particularly to B-group vitamins and therefore may be amenable to nutritional intervention. Hence, poor dietary intake of folate, vitamin B6and vitamin B12are associated with increased risk of stroke. Elevated consumption of fruits and vegetables appears to protect against stroke. Antioxidant nutrients have important roles in cell function and have been implicated in processes associated with ageing, including vascular, inflammatory and neurological damage. Plasma vitamin E and C concentrations may serve as a biological marker of lifestyle or other factors associated with reduced stroke risk and may be useful in identifying those at high risk of stroke. After reviewing the observational and intervention studies, there is an incomplete understanding of mechanisms and some conflicting findings; therefore the available evidence is insufficient to recommend the routine use of B vitamins, vitamin E and vitamin C for the prevention of stroke. A better understanding of mechanisms, along with well-designed controlled clinical trials will allow further progress in this area.

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Section: Nutrition and Strokementioning

confidence: 99%

Stroke: roles of B vitamins, homocysteine and antioxidants

2009

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“…Decrease in body weight was reported as result of counselling. [28] It was reported that obesity, increased BMI, and waist-hip ratio were the contributing factors towards the increased risk of cardiovascular disease. [25] Excess adiposity was most important predictor of diabetes and CVD.…”

Section: Anthropometric Measuresmentioning

confidence: 99%

Hypolipidemic Potential of Emblica officinalis (amla) Powder and Nutrition Counselling on Hyperlipidemic Subjects

Srivastava¹,

Khanna²,

Sangha³

2020

Proceedings of the Third Andalas International Public Health Conference, AIPHC 2019, 10-11th October 2019, Padang, West Sumater

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Changes in lifestyle including dietary changes and reduced physical activity due to mechanization are contributing to the development of heart diseases. The use of drugs like statin for long term has led to serious side effects and reduced HDL-C synthesis. In view of these facts we planned the present study to evaluate the hypolipidemic potential of Emblica officinalis (amla) powder and nutrition counselling in hyperlipidemic subjects. 60 volunteer male hyperlipidemic subjects having total cholesterol > 200mg/dl, aging 39-49 years were selected from PAU Hospital and information regarding their background, lifestyle and medical family history was collected. Subjects were divided into 2 groups experimental E and control C. Experimental group was supplemented with 5g E. officinalis powder and nutrition counselling and C was given nutrition counselling only for 90 days. A significant reduction in cereal, fats and oil and sugar and jaggery intake and an increase in intake of pulses, fruits, other vegetables, roots and tubers and milk was observed. Serum total cholesterol, LDL-C, triglycerides and VLDL-C in group E were significantly reduced after the study when compared with group C. An impressive 8.19 percent increase in HDL-C in the subjects of group E was observed. Therefore, supplementation of E officinalis (amla) powder and nutrition counselling can be an effective strategic dietary intervention for controlling serum lipid profile in hyperlipidemic subjects.

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“…Based on several scientific articles that focus on the role of nutrition in health, a number of different organizations, including the WHO, the Institute of Medicine's Food and Nutrition Board and the European Food Safety Authority, issue and periodically update dietary recommendations and guidelines in order to assist the public with avoiding unhealthy lifestyles and preventing such chronic diseases as obesity, diabetes mellitus, CVD, osteoporosis and several cancers related to diet (3)(4)(5)(6) . Most guidelines offer recommendations regarding amounts and food types that should be consumed depending on age, gender and whether or not an individual is lactating or pregnant; these recommendations serve to help individuals maintain or improve their health.…”

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confidence: 99%

Effect of dried California Mission figs on mineral status and food replacement

Alshaeri

Natto

Tonstad

et al. 2014

Public Health Nutr.

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Objective: Figs are a rich source of several different minerals and fibres. We studied the effect of the consumption of dried California Mission figs on mineral and nutrient levels, as well as the effect of the addition of figs to a self-selected habitual diet on dietary patterns. Design: A crossover randomized controlled trial study design in which participants with a mean of age of approximately 56 years were randomly assigned to eat either their usual diet for 5 weeks or to add dried California Mission figs (120 g/d) to their usual diet for 5 weeks, after which they crossed over to the other group for an additional 5 weeks. Six 24 h dietary recalls and four blood samples were obtained from each participant. Setting: Loma Linda University School of Public Health, USA. Subjects: A follow-up study using data collected from eighty-eight American males and females from September to December 2008. Results: Diets reported in the 24 h dietary recall during the fig-supplemented diet period were significantly higher in Ca and K in the dietary and total phase (P value < 0·05). Nevertheless, data on mineral levels in the body gathered by means of biochemical analyses from blood samples were nearly the same for both the figs-added and the participants' standard diet. The estimated displacement suggests that eating figs resulted in the elimination of 4 % of desserts, 5 % of vegetables, 10 % of dairy products, 23 % of grain products and 168 % of beverages from other sources that participants would otherwise consume. Conclusions: Based on 24 h dietary recalls, the daily consumption of figs may increase the intake of several different minerals. However, mineral levels in blood samples were not altered significantly.

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The American Heart Association Dietary Guidelines for 2000: A Summary Report

Cited by 28 publications

References 91 publications

Stroke: roles of B vitamins, homocysteine and antioxidants

Stroke: roles of B vitamins, homocysteine and antioxidants

Hypolipidemic Potential of Emblica officinalis (amla) Powder and Nutrition Counselling on Hyperlipidemic Subjects

Effect of dried California Mission figs on mineral status and food replacement

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