Abstracts » Food/cooking/nutrition

Forever fiber

Article Abstract:

It may be difficult and costly to conclusively determine the exact correlation between fiber and reducing the risk of heart disease. A study based on a dietary questionnaire has shown, however, that eating fiber is one of many behaviors important to general health and seems to reduce the risk for heart disease in men by 36%. Other healthy behaviors include taking vitamin E, not smoking, eating a low-fat and cholesterol diet, and exercising regularly.

Heart attack, Fiber in human nutrition, Dietary fiber

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Salicylates in foods

Article Abstract:

The typical diet probably does not contain enough salicylates to affect health one way or the other. In 1976, Feingold linked hyperactivity in children to food colors and naturally occurring salicylates in food. Other researchers believe the consumption of natural salicylates in food may be responsible for the decline in mortality from heart disease. However, the normal diet probably contains less than 6 milligrams of salicylates daily.

Patient outcomes, Mortality, Salicylates

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Trans fatty acids and plasma lipoproteins

Article Abstract:

Research has been conducted on the health effects of trans fatty acids. Results indicate that the reduction of trans fatty acid consumption can prevent or treat cardiovascular diseases.

Netherlands, Statistical Data Included, Research, Causes of, Nutrition, Fatty acids, Blood lipoproteins

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