Written by international expertsWell illustrated throughout with summary pointsSection on definitions and key termsEach chapter is "self contained"Wide coverage and well indexedIn-depth analysis and discourse at all levelsConsistent style and level of coverage from novice to expert
The Nutrition and Health series of books have had great success because each volume has the consistent overriding mission of providing health professionals with texts that are essential because each includes (1) a synthesis of the state of the science, (2) timely, in-depth reviews by the leading researchers in their respective ?elds, (3) extensive, up-to-date fully annotated ref- ence lists, (4) a detailed index, (5) relevant tables and ?gures, (6) identi?cation of paradigm shifts and the consequences, (7) virtually no overlap of information between chapters, but targeted, inter-chapter referrals, (8) suggestions of areas for future research, and (9) balanced, data-driven answers to patient as well as health professionals questions which are based upon the totality of evidence rather than the ?ndings of any single study. The series volumes are not the outcome of a symposium. Rather, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter and in the choice of chapter authors. The editor(s), whose training(s) is (are) both research and practice oriented, has(ve) the opportunity to develop a primary objective for their book, de?ne the scope and focus, and then invite the leading authorities to be part of their initiative. The authors are encouraged to provide an overview of the ?eld, discuss their own research, and relate the research ?ndings to potential human health consequences.
Section A. Introduction – Behavioral aspects of eating: 21st Century Dietary FatsChapter 1 Western Diet and Behavior: The Columbus Concept Agnieszka Wilczy?ska-Kwiatek, PhD, Fabien De Meester,PhD, Ram B Singh, and ?ukasz ?api?skiChapter 2The social context of dietary behaviors: The role of social relationships and support on dietary fat and fiber intakeAnish R. Dube MD and Cassandra A. Stanton, Ph.D. Chapter 3 Social class, food intakes and risk of coronary artery disease in the developing world: the Asian paradox. Ram B Singh, S S Rastogi, RK Goyal, S Vajpayee, Jan Fedacko, Daniel Pella, and Fabien De Meester PhDChapter 4Social, Cultural Economical and practical factorsSimin B. Vaghefi, PhD, CNS, LNutr., Julia Watkins, PhD, associate Professor, and Karri Brown, Graduate Student, Section B. Fats, Obesity and Cardiovascular Disease Chapter 5Dietary fat intake: promotion of disease in Carotid Artery Disease: Lipid Lowering vs Side Effects of StatinsRakesh Sharma, Ram B Singh, Jose KatzChapter 6Leptin and obesity: Role in cardiac structure and dysfunction. Sherma Zibadi, MD, PhD, Douglas F. Larson, PhD and Ronald Ross Watson, PhD Chapter 7Cardiac structural and functional changes in genetically modified models of obesityFelina Cordova, B.S., MPH, Sherma Zibadi, MD, PhD, Douglas F. Larson, PhD, Ronald Ross Watson, PhD. Chapter 8Fat-modified dairy products and blood lipids in humans Prof. Dr. Gerhard Jahreis, and Christin HengstChapter 9Modified milk fat reduces plasma triacylglycerol concentrations: Health and disease effects. Hélène Jacques, PhD, DtP, Nadine Leblanc, and Nathalie BergeronChapter 10Dietary supplements, cholesterol and Cardiovascular disease. Hannah R. Vasanthi, Nesrin Kartal-Özer , Angelo Azzi, and Dipak K. Das, PhD, ScD, FAHASection C: Fats and CholesterolChapter 11Partially hydrogenated fats in the US diet and their role in disease James J. Gormley, and Vijaya JuturuChapter12Fatty acid ratios in free living and domestic animals Michael A. Crawford PhD, CBiol, FIBiol, FRCPath, Wang Y, Lehane C and Ghebremeskel K Chapter 13Is Saturated Fat Bad? Uffe Ravnskov, MD, PhD,Chapter 14Alteration of Human Body Composition and Tumorigenesis by Isomers of Conjugated Linoleic AcidNirvair S. Kelley, Neil E. Hubbard, and Kent L. Erickson,Chapter 15Recent Cholesterol-Lowering Drug Trials: New Data, New Questions Michel de Lorgeril, MD Section D. Contaminants in Fats and Oils: Role in IllnessChapter 16Ill health effects of food lipids: Consequences of inadequate food processing, storage and cooking. Peter Surai, PhD, and V.I. FisininChapter 17Nutrition-toxicological dilemma on fish consumption. Isabelle Sioen, Stefaan De Henauw, and Johan Van CampChapter 18 Anthropogenic and naturally-produced contaminants in fish oil: Role in ill-health. Adrian Covaci, PhD, and Alin C. Dirtu, Chapter 19Mycotoxins in human diet: a hidden danger. Peter Surai, PhD, Miklos Mezes, T. I. Fotina, and S. D. DenevSection E. Fat Induced Disease and Ill-healthChapter 20Insulin Resistance and Non-alcoholic Fatty Liver Disease Induced by Conjugated Linoleic Acid in HumansMadhuri Vemuri, and Darshan S. Kelley, Chapter 21The role of dietary fat in insulin resistance and type 2 diabetes Betsy Dokken, PhD, NP, and Jackie Boucher, M.S., R.D.Chapter 22Do modern Western diets play a role in myalgic encephalomyelitis? Basant K Puri, MA, PhD, MB, BChir, BSc (Hons) MathSci, MRCPsych, DipStat, PG Cert Maths, MMath Chapter 23The role of modern Western diets in attention-deficit hyperactivity disorder. Basant K Puri, MA, PhD, MB, BChir, BSc (Hons) MathSci, MRCPsych, DipStat, PG Cert Maths, MMathSection F. Dietary and pharmaceutical approaches to medicate fat-induced disease and ill-health Chapter 24Strategies to modify school-based foods to lower obesity and disease riskJohn B. Bartholomew, Ph.D., Associate Professor and Grad
The industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. Modern diets have moved away from a close association with historically beneficial foods and diets towards foods and diets with increased fats and contaminants and with much lower intakes of fruits and vegetables. Modern Dietary Fat Intakes in Disease Promotion focuses on the scientific evidence that defines such risks in modern diets with the consequences of increased illness, cancer and disease. There is also an emphasis on methods to reverse negative components of modern diets for health improvement. The volume is divided into five sections including the section on the behavioral aspects of eating; a second section on dietary fats; the third section examines the clinical relevance of fats and cardiovascular disease. The fourth section contains novel chapters on the potential for contaminants in fats and oils to increase risk of illnesses. The fifth section looks at dietary and pharmaceutical approaches to modify fat-induced disease and ill-health. Each section contains chapters that address treatmentoptions as well as prevention strategies.Modern Dietary Fat Intake in Disease Promotion, edited by Fabien DeMeester,Sherma Zibadi, and Ronald Ross Watson, provides health professionals in many areas of research and practice with the most up-to-date, well-referenced, and easy-to-understand volume on the importance of identifying and treating as well as providing strategies to prevent the development of chronic, serious metabolic diseases.
From the reviews:
"Collects and analyzes the current literature pertaining to the health risks associated with fat intake. ... Written for both students and practitioners who work or plan to work in the areas of lipid function ... it will be useful for dietitians, graduate students, medical students, registered nurses, and postdoctoral students. ... a fantastic reference that will prove useful to many healthcare professionals. ... I found the book very helpful. It is a good compilation of relevant information organized in a way that facilitates easy understanding.” (Georgia Gia Marinis, Doody´s Review Service, August, 2010)
The industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. This title focuses on the scientific evidence that define such risks in diets with the consequences of increased illness, cancer and disease.
The industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. Modern diets have moved away from a close association with historically beneficial foods and diets towards foods and diets with increased fats and contaminants and with much lower intakes of fruits and vegetables. Modern Dietary Fat Intakes in Disease Promotion focuses on the scientific evidence that define such risks in modern diets with the consequences of increased illness, cancer and disease. There is also an emphasis on methods to reverse negative components of modern diets for health improvement. The volume is divided into six sections. The first section focuses on the behavioral aspects of eating and is followed by sections on
fats, obesity and cardiovascular disease and fats and cholesterol. The fourth section contains novel chapters on the potential for contaminants in fats and oils to increase risk of illnesses. The fifth section examines fat induced disease and ill-health. The sixth section looks at dietary and
pharmaceutical approaches to modify fat-induced disease and ill-health. Each section contains chapters that address treatment options as well as prevention strategies.Modern Dietary Fat Intakes in Disease Promotion provides practical, data-driven resources based upon the totality of the
evidence to help the reader understand both the basics as well as treatments and preventive strategies that are involved in balancing the fats in one's diet as well as within one's body.
Behavioral Aspects of Eating.- Western Diet and Behavior: The Columbus Concept.- The Social Context of Dietary Behaviors: The Role of Social Relationships and Support on Dietary Fat and Fiber Intake.- Social Class, Food Intakes and Risk of Coronary Artery Disease in the Developing World: The Asian Paradox.- Social, Cultural, Economical, and Practical Factors.- Dietary Fats.- Partially Hydrogenated Fats in the US Diet and Their Role in Disease.- Fatty Acid Ratios in Free-Living and Domestic Animals.- Is Saturated Fat Bad?.- Alteration of Human Body Composition and Tumorigenesis by Isomers of Conjugated Linoleic Acid.- Insulin Resistance and Non-alcoholic Fatty Liver Disease Induced by Conjugated Linoleic Acid in Humans.- Fats and Cardiovascular Disease.- Dietary Fat Intake: Promotion of Disease in Carotid Artery Disease: Lipid Lowering Versus Side Effects of Statins.- Recent Cholesterol-Lowering Drug Trials: New Data, New Questions.- Leptin and Obesity: Role in Cardiac Structure and Dysfunction.- Cardiac Structural and Functional Changes in Genetically Modified Models of Obesity.- Fat-Modified Dairy Products and Blood Lipids in Humans.- Modified Milk Fat Reduces Plasma Triacylglycerol Concentrations: Health and Disease Effects.- Dietary Supplements, Cholesterol and Cardiovascular Disease.- Contaminants in Fats and Oils: Role in Illness.- Ill Health Effects of Food Lipids: Consequences of Inadequate Food Processing, Storage and Cooking.- Mycotoxins in Human Diet: A Hidden Danger.- Nutrition-Toxicological Dilemma on Fish Consumption.- Anthropogenic and Naturally Produced Contaminants in Fish Oil: Role in Ill Health.- Dietary and Pharmaceutical Approaches to Modify Fat-Induced Disease and Ill-Health.- Do Modern Western Diets Play a Role in Myalgic Encephalomyelitis?.- TheRole of Modern Western Diets in Attention-Deficit Hyperactivity Disorder.- The Role of Dietary Fat in Insulin Resistance and Type 2 Diabetes.- Strategies to Modify School-Based Foods to Lower Obesity and Disease Risk.- Selenium Enigma: Health Implications of an Inadequate Supply.- Homocysteine: Role in Cardiovascular Disease.- Dietary Plant Extracts to Modify Effects of High Fat Modern Diets in Health Promotion.- Don't Diet: Adverse Effects of the Weight Centered Health Paradigm.- Physical Activity in Diet-Induced Disease Causation and Prevention in Women and Men.
From the reviews:
"Collects and analyzes the current literature pertaining to the health risks associated with fat intake. ... Written for both students and practitioners who work or plan to work in the areas of lipid function ... it will be useful for dietitians, graduate students, medical students, registered nurses, and postdoctoral students. ... a fantastic reference that will prove useful to many healthcare professionals. ... I found the book very helpful. It is a good compilation of relevant information organized in a way that facilitates easy understanding." (Georgia Gia Marinis, Doody's Review Service, August, 2010)
Inhaltsverzeichnis
Section A. Introduction - Behavioral aspects of eating: 21st Century Dietary Fats
Chapter 1 Western Diet and Behavior: The Columbus Concept
Agnieszka Wilczy?ska-Kwiatek, PhD, Fabien De Meester,PhD, Ram B Singh, and ?ukasz ?api?ski
Chapter 2The social context of dietary behaviors: The role of social relationships and support on dietary fat and fiber intake
Anish R. Dube MD and Cassandra A. Stanton, Ph.D.
Chapter 3 Social class, food intakes and risk of coronary artery disease in the developing world: the Asian paradox. Ram B Singh, S S Rastogi, RK Goyal, S Vajpayee, Jan Fedacko, Daniel Pella, and Fabien De Meester PhD
Chapter 4Social, Cultural Economical and practical factors
Simin B. Vaghefi, PhD, CNS, LNutr., Julia Watkins, PhD, associate Professor, and Karri Brown, Graduate Student,
Section B. Fats, Obesity and Cardiovascular Disease
Chapter 5Dietary fat intake: promotion of disease in Carotid Artery Disease: Lipid Lowering vs Side Effects of Statins
Rakesh Sharma, Ram B Singh, Jose Katz
Chapter 6Leptin and obesity: Role in cardiac structure and dysfunction. Sherma Zibadi, MD, PhD, Douglas F. Larson, PhD and Ronald Ross Watson, PhD
Chapter 7Cardiac structural and functional changes in genetically modified models of obesity
Felina Cordova, B.S., MPH, Sherma Zibadi, MD, PhD, Douglas F. Larson, PhD, Ronald Ross Watson, PhD.
Chapter 8Fat-modified dairy products and blood lipids in humans
Prof. Dr. Gerhard Jahreis, and Christin Hengst
Chapter 9Modified milk fat reduces plasma triacylglycerol concentrations: Health and disease effects.
Hélène Jacques, PhD, DtP, Nadine Leblanc, and Nathalie Bergeron
Chapter 10Dietary supplements, cholesterol and Cardiovascular disease.
Hannah R. Vasanthi, Nesrin Kartal-Özer , Angelo Azzi, and Dipak K. Das, PhD, ScD, FAHA
Section C: Fats and Cholesterol
Chapter 11Partially hydrogenated fats in the US diet and their role in disease
James J. Gormley, and Vijaya Juturu
Chapter12Fatty acid ratios in free living and domestic animals
Michael A. Crawford PhD, CBiol, FIBiol, FRCPath, Wang Y, Lehane C and
Ghebremeskel K
Chapter 13Is Saturated Fat Bad?
Uffe Ravnskov, MD, PhD,
Chapter 14Alteration of Human Body Composition and Tumorigenesis by Isomers of Conjugated Linoleic Acid
Nirvair S. Kelley, Neil E. Hubbard, and Kent L. Erickson,
Chapter 15Recent Cholesterol-Lowering Drug Trials: New Data, New Questions
Michel de Lorgeril, MD
Section D. Contaminants in Fats and Oils: Role in Illness
Chapter 16Ill health effects of food lipids: Consequences of inadequate food processing, storage and cooking.
Peter Surai, PhD, and V.I. Fisinin
Chapter 17Nutrition-toxicological dilemma on fish consumption.
Isabelle Sioen, Stefaan De Henauw, and Johan Van Camp
Chapter 18 Anthropogenic and naturally-produced contaminants in fish oil: Role in ill-health.
Adrian Covaci, PhD, and Alin C. Dirtu,
Chapter 19Mycotoxins in human diet: a hidden danger.
Peter Surai, PhD, Miklos Mezes, T. I. Fotina, and S. D. Denev
Section E. Fat Induced Disease and Ill-health
Chapter 20Insulin Resistance and Non-alcoholic Fatty Liver Disease Induced by Conjugated Linoleic Acid in Humans
Madhuri Vemuri, and Darshan S. Kelley,
Chapter 21The role of dietary fat in insulin resistance and type 2 diabetes
Betsy Dokken, PhD, NP, and Jackie Boucher, M.S., R.D.
Chapter 22Do modern Western diets play a role in myalgic encephalomyelitis?
Basant K Puri, MA, PhD, MB, BChir, BSc (Hons) MathSci, MRCPsych, DipStat, PG Cert Maths, MMath
Chapter 23The role of modern Western diets in attention-deficit hyperactivity disorder.
Basant K Puri, MA, PhD, MB, BChir, BSc (Hons) MathSci, MRCPsych, DipStat, PG Cert Maths, MMath
Section F. Dietary and pharmaceutical approaches to medicate fat-induced disease and ill-health
Chapter 24Strategies to modify school-based foods to lower obesity and disease risk
John B. Bartholomew, Ph.D., Associate Professor and Grad
Klappentext
The Nutrition and Health series of books have had great success because each volume has the consistent overriding mission of providing health professionals with texts that are essential because each includes (1) a synthesis of the state of the science, (2) timely, in-depth reviews by the leading researchers in their respective ?elds, (3) extensive, up-to-date fully annotated ref- ence lists, (4) a detailed index, (5) relevant tables and ?gures, (6) identi?cation of paradigm shifts and the consequences, (7) virtually no overlap of information between chapters, but targeted, inter-chapter referrals, (8) suggestions of areas for future research, and (9) balanced, data-driven answers to patient as well as health professionals questions which are based upon the totality of evidence rather than the ?ndings of any single study. The series volumes are not the outcome of a symposium. Rather, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter and in the choice of chapter authors. The editor(s), whose training(s) is (are) both research and practice oriented, has(ve) the opportunity to develop a primary objective for their book, de?ne the scope and focus, and then invite the leading authorities to be part of their initiative. The authors are encouraged to provide an overview of the ?eld, discuss their own research, and relate the research ?ndings to potential human health consequences.
Written by international experts
Well illustrated throughout with summary points
Section on definitions and key terms
Each chapter is "self contained"
Wide coverage and well indexed
In-depth analysis and discourse at all levels
Consistent style and level of coverage from novice to expert
Includes supplementary material: sn.pub/extras
