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Part 1 book “Handbook of nutrition in heart health” has contents: The effectiveness of antioxidant vitamins in reducing myocardial infarct size in patients subjected to percutaneous coronary angioplasty, the role of carotenoids, vitamin E and vitamin D in cardiovascular health, vitamins and coronary artery disease,… and other contents.
of nutrition in heart health edited by: Ronald Ross Watson Sherma Zibadi Wageningen Academic P u b l i s h e r s Handbook of nutrition in heart health Handbook of nutrition in heart health Edited by: Ronald Ross Watson Sherma Zibadi Human Health Handbooks no 14 ISSN 2212-375X Wageningen Academic P u b l i s h e r s Buy a print copy of this book at www.WageningenAcademic.com/HHH14 EAN: 9789086863082 e-EAN: 9789086868537 ISBN: 978-90-8686-308-2 e-ISBN: 978-90-8686-853-7 DOI: 10.3920/ 978-90-8686-853-7 First published, 2017 ©Wageningen Academic Publishers The Netherlands, 2017 This work is subject to copyright All rights are reserved, whether the whole or part of the material is concerned Nothing from this publication may be translated, reproduced, stored in a computerised system or published in any form or in any manner, including electronic, mechanical, reprographic or photographic, without prior written permission from the publisher: Wageningen Academic Publishers P.O Box 220 6700 AE Wageningen The Netherlands www.WageningenAcademic.com copyright@WageningenAcademic.com The individual contributions in this publication and any liabilities arising from them remain the responsibility of the authors The publisher is not responsible for possible damages, which could be a result of content derived from this publication Table of contents Preface 11 Vitamins and minerals in heart health T he effectiveness of antioxidant vitamins in reducing myocardial infarct size in patients subjected to percutaneous coronary angioplasty R Rodrigo, J González-Montero, P Parra and R Brito 15 T he role of carotenoids, vitamin E and vitamin D in cardiovascular health M Opperman 27 Vitamin D and cardiovascular disease Y Kumar and A Bhatia 49 Vitamins and coronary artery disease A Bayır 77 G enomic and nongenomic controls of vitamin D on cardiovascular health and disease J.T Pinto, T.-C Hsieh and J.M Wu 91 V itamin D and cardiovascular disease and heart failure prevention S.G Wannamethee 113 Nutrition and nutrition counseling in heart function and growth T he role of diet in systemic and neural inflammation in obesity and metabolic syndrome 131 D.C.L Masquio, R.M.S Campos, F.C Corgosinho, S Castro, A.C.P Kravchychyn, A de Piano-Ganen and A.R Dâmaso R ole of food groups and dietary patterns in heart health F Hosseini-Esfahani, P Mirmiran and F Azizi 167 E stimating changes in cardiovascular disease burden through modelling studies P.V.L Moreira, J.M da Silva Neto and M.L Guzman-Castillo 189 10 Advances of effects of copper on cardiovascular health J.T Pinto, T.-C Hsieh, S Brown, J Madrid and J.M Wu 213 Handbook of nutrition in heart health Table of contents Dietary supplements, herbs and foods in health 11 Taurine exposure affects cardiac function and disease S Roysommuti and J.M Wyss 231 12 Environmental causes of cardiovascular disease A Kanberg, S Durfey, R Matuk, S Cao and P George 249 13 Bioactive nutrients potential impact on cardio-metabolic risk factors V Juturu 265 14 Dietary considerations for reducing cardiometabolic risk in older adults A.H Lichtenstein 285 15 Phytosterol consumption and coronary artery disease P Simonen, C Sittiwet, M.J Nissinen and H Gylling 303 16 The role of dietary saturated fatty acids in cardiovascular disease L.E.T Vissers, I Sluijs and Y.T van der Schouw 321 17 Bioactive attributes of traditional leafy vegetable Talinum triangulare 357 M Pavithra, K.R Sridhar and A.A Greeshma 18 Bioactive foods and herbs in prevention and treatment of cardiovascular disease T Koyama 373 19 Epidemiological aspects underlying the association between dietary salt intake and hypertension 399 M.P Baldo, T.O Faria and J.G Mill 20 Resveratrol and metabolic syndrome in obese men – a review P Solverson, J A Novotny and T Castonguay 415 Protein and energy in heart health 21 Effect of dairy products consumption on heart health and cardio-metabolic risk factors H Khosravi-Boroujeni and N Sarrafzadegan 445 22 The French paradox revisited: cardioprotection via hormesis, red wine and resveratrol B.B Doonan, S Iraj, L Pellegrino, T.-C Hsieh and J.M Wu 467 8 Handbook of nutrition in heart health Table of contents Microbes in heart health 23 The gut microbiota in heart health – probiotics and prebiotics have a role? D Rai and S Maggini 489 24 Heart health and microorganisms: the unexpected beat A Castoldi, A Ignacio, T Takiishi and N.O.S Câmara 511 25 Health perspectives of medicinal macrofungi of southwestern India N.C Karun, K.R Sridhar, C.N Ambarish, M Pavithra, A.A Greeshma and S.D Ghate 533 Index 551 About the editors 563 Handbook of nutrition in heart health V Juturu Proximates water energy protein total lipid (fat) carbohydrate, by difference fiber, total dietary sugars total Minerals calcium, Ca iron, Fe magnesium, mg phosphorus, P potassium, K sodium, Na zinc, Zn Vitamins vitamin C, total ascorbic acid thiamin riboflavin niacin vitamin B6 folate, DFE vitamin B12 vitamin A, RAE vitamin, IU vitamin E (alpha tocopherol) vitamin D (D2+D3) vitamin D vitamin K Lipids fatty acids, total saturated fatty acids, total monounsaturated fatty acids, total polyunsaturated cholesterol Amino acids Other caffeine 270 oz (14 halves), 28.35 g cup, in shell, edible yield (7 nuts), 28 g cup shelled (50 halves), 100 g cup pieces or chips, 120 g cup, ground, 80 g Unit cup, chopped, 117 g Nutrient Value per 100 g Table 13.2 Nutrient profile of walnuts (US Department of Agriculture, 2016) g kcal g g g g g 4.07 654 15.23 65.21 13.71 6.7 2.61 4.76 765 17.82 76.3 16.04 7.8 3.05 3.26 523 12.18 52.17 10.97 5.4 2.09 1.14 183 4.26 18.26 3.84 1.9 0.73 4.07 654 15.23 65.21 13.71 6.7 2.61 4.88 785 18.25 78.25 16.45 3.13 1.15 185 4.32 18.49 3.89 0.74 mg mg mg mg mg mg mg 98 2.91 158 346 441 3.09 115 3.4 185 405 516 3.62 78 2.33 126 277 353 2.47 27 0.81 44 97 123 0.87 98 2.91 158 346 441 3.09 1.18 3.49 190 415 529 3.71 28 0.82 45 98 125 0.88 mg mg mg mg mg mg mg mg mg mg mcg IU mcg 1.2 0.341 0.15 1.125 0.537 98 20 0.7 0 2.7 1.5 0.399 0.176 1.316 0.628 115 23 0.82 0 3.2 0.273 0.12 0.9 0.43 78 16 0.56 0 2.2 0.4 0.095 0.042 0.315 0.15 27 0 0.2 0 0.8 1.3 0.341 0.15 1.125 0.537 98 20 0.7 0 2.7 1.6 0.409 0.18 1.35 0.644 118 24 0.84 0 3.2 0.4 0.097 0.043 0.319 0.152 28 0 g g g mg mg 6.126 8.933 47.174 0 7.167 10.452 55.194 0 4.901 7.146 37.739 0 1.715 2.501 13.209 0 6.125 8.933 47.174 0 7.351 10.72 56.609 0 1.737 2.53 13.374 0 mg 0 0 0 0 0.8 Handbook of nutrition in heart health 13 Bioactive nutrients and CMS Table 13.3 Nutrient composition of avocados (09038, avocados, raw, California) (US Department of Agriculture, 2016) Nutrient Proximates water energy protein total lipid (fat) carbohydrate, by difference fiber, total dietary sugars, total Minerals calcium, Ca iron, Fe magnesium, Mg phosphorus, P potassium, K sodium, Na zinc, Zn Vitamins vitamin C, total ascorbic acid thiamin riboflavin niacin vitamin B6 folate, DFE vitamin B12 vitamin A, RAE vitamin A, IU vitamin E (alpha-tocopherol) vitamin D (D2 + D3) vitamin D vitamin K (phylloquinone) Lipids fatty acids, total saturated fatty acids, total monounsaturated fatty acids, total polyunsaturated fatty acids, total trans cholesterol Handbook of nutrition in heart health Unit value per 100 g g kcal g g g g g 72.33 167 1.96 15.41 8.64 6.8 0.3 mg mg mg mg mg mg mg 13 0.61 29 54 507 0.68 mg mg mg mg mg µg µg µg IU mg µg IU µg 8.8 0.075 0.143 1.912 0.287 89 147 1.97 0 21 g g g g mg 2.126 9.799 1.816 0 271 272 randomized, crossover females between 37 and 58 y of study for weeks age (n=15) randomized, crossover healthy volunteers study for weeks (n=16) Colquhoun et al (1992) AlvizouriMunoz et al (1992) Dose Both diets ↓ TC; AE was more effective, with an 8.2% ↓ (P Both diets had a minor hypocholesterolemic Lerman-Garber randomized, crossover women with type diabetes; mean Three diets: (1) control, American et al (1994) study for weeks 56±8 years; BMI=28±4 Diabetes Diet plan; 30% kcal from effect with no major changes in HDL-C The HMUFA diet was associated with a greater (n=12) fat; (2) high MUFA diet with decrement in plasma TG (20 vs 7% in the avocado (Hass) and teaspoons high-CHO diet) Glycemic control was similar of olive oil; 40% kcal from fat with both diets (HMUFA); (3) high in complex carbohydrates 20% Kcal from fat (high-CHO) Four diets: (1) control, typical diet; In both RMF and LSF diets ↓ plasma TC and LDL-C levels The levels of HDL-C significantly (2) MUFA fat diets with avocado (75% from Hass avocados) (RMF); ↓ (P>> AVD produced a significant ↓ LDL ALVD did not change TC and LDL, while FDWA ↑ them slightly The three diets ↓ TG levels, but only ALVD did so significantly All three diets ↓ HDL levels, particularly ALVD, which produced the greatest ↓ Low-fat, carbohydraterich vegetarian diets may be harmful to hypercholesterolemic patients Enriched avocado diet vs isocaloric 16% ↓ serum TC level followed the high MFA Lopez-Ledesma randomized, controlled healthy normo-lipidemic subjects diet, while it ↑ after the control diet (P