Choosing Foods for a Healthy Heart
The author is an internist specializing in gastroenterology and nutrition. He has devised the Cardiovascular Effects Index (CEF), a calculation for determining the cardiovascular impact of food items. His system takes into account nutritional factors beyond just cholesterol and saturated fat, and the idea is to keep intake to 30 or under on his scale. Values are provided for 1,000 foods, including fast foods from various franchises. Annotation c. by Book News, Inc., Portland, Or.
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The ABCs of Coronary Heart Disease
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abnormal blood alcohol amounts angioplasty atherosclerosis beef benefit biscuit blood cholesterol levels blood levels blood lipids butter canola carbohydrates cardioprotective cardiovascular disease cardiovascular events CEF Index cells cheese Chicken choles Clin clotting coffee coronary artery disease coronary heart disease daily CEF Index diet dietary cholesterol dietary fiber elevated blood cholesterol Eng.J especially fish fish-oil fish-oil extracts foods grams heart attack high blood pressure high CEF Index hypertension insulin intake intervention LDL cholesterol lesterol life-style lipids liver long-term low-density low-fat lower margarines meals meat mg/dl milligrams monounsaturated fats MUFA Nutr nutrients nutritional obesity older persons omega-3 polyunsaturates omega-6 PUFA oxidized Pizza plasma polyunsaturated fats polyunsaturated fatty acids proteins recent study receptors reduce the risk risk of coronary salad salt saturated fats saturated fatty acids seafood side effects slices smoking TABLE terol trans fatty acids triglycerides various vegetable oils vitamin VLDL women