Dietary Fats, Atherosclerosis, and Cardiovascular Disease

Аннотация

Atherosclerosis is the underlying cause of myocardial infarction (MI) and numerous environmental and genetic factors contribute to its development. Despite advances in our understanding of atherogenesis, many uncertainties on the relationship between diet and cardiovascular disease (CVD) risk remain. Chapter 1 reviews the biologic mechanisms for the effects of dietary fats on CVD risk, including effects on serum lipids, vascular function, chronic inflammation, and thrombosis.