Heart disease is the primary cause of death and disability in Western countries. Coronary artery disease is the most prevalent cause of death and stroke is high on the list. For those reasons, sufficient understanding of prevention measures is vital. Nutrition and diet play key roles in preventing many types of heart damage and dysfunction. Poor nutrition and diet can cause the same heart diseases that efficacious nutrition can prevent. Dilated cardiomyopathy and associated symptoms of congestive heart failure are diagnosed with increasing frequency. The importance of nutrition and diet in preventing and possibly treating or ameliorating these conditions is discussed in this book.
Dietary agents such as fat and alcohol can under certain circumstances increase or reduce the risks of cardiovascular disease. For example, chronic alcohol abuse is clearly associated with hypertension, heart failure, bleeding disorders, fibrillation, and stroke but moderate consumption of nonalcoholic materials in alcoholic beverages can benefit cardiovascular health. Water and beverages play important roles in heart disease. Some special diets are known to increase risks while others reduce risks in unique populations. This book is intended to serve as a desk reference for nutrition and cardiovascular researchers, primary care physicians, and dieticians. It will support research and help educate health-oriented lay persons, scientists, and health care professionals.
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