The Dietary Prevention of Atherosclerosis and Coronary Heart Disease.

摘要

Atherosclerosis is a disease in which fat deposits, fibrous tissue, blood elements, and calcium form a mushy, hard deposit within arterial walls. The result is a reduction of the lumen of arteries. In turn, this narrowing of the internal diameter of arteries limits the flow of blood which supplies nutrients and oxygen to the body tissues. Limiting the blood flow results in an inadequate supply of these necessary factors for tissue function and also allows the stagnation of toxic metabolic byproducts. The outcome can be tissue dysfunction, sometimes pain and, ultimately, tissue death. This sequence explains how atherosclerosis is responsible for such manifestations as heart attacks, heart failure, angina, strokes, and sudden death. In the United States alone, about one million persons, one-fifth of whom are less than 65 years of age, die from atherosclerosis each year. Younger individuals are being affected and great morbidity results. The recommended dietary changes are therefore logical and reasonable steps to take in order to decrease the terrible toll from this disease.