• Front Matter R1-R16

• Part I: Introduction, Definitions, and Methodology 1-2

• 1 Executive Summary 3-22

• 2 Methodological Considerations in Evaluating the Evidence 23-40

• 3 Dietary Intake and Nutritional Status: Trends and Assessment 41-84

• 4 Genetics and Nutrition 85-98

• Extent and Distribution of Chronic Disease: An Overview 99-136

• Part II: Evidence on Dietary Components and Chronic Diseases 137-138

• 6 Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores 139-158

• 7 Fats and Other Lipids 159-258

• 8 Protein 259-272

• 9 Carbohydrates 273-290

• 10 Dietary Fiber 291-310

• 11 Fat-Soluble Vitamins 311-328

• 12 Water-Soluble Vitamins 329-346

• 13 Minerals 347-366

• 14 Trace Elements 367-412

• 15 Electrolytes 413-430

• 16 Alcohol 431-464

• 17 Coffee, Tea, and Other Nonnutritive Dietary Components 465-508

• 18 Dietary Supplements 509-526

• Part III: Impact of Dietary Patterns on Chronic Diseases 527-528

• 19 Atherosclerotic Cardiovascular Diseases 529-548

• 20 Hypertension 549-562

• 21 Obesity and Eating Disorders 563-592

• 22 Cancer 593-614

• 23 Osteoporosis 615-626

• 24 Diabetes Mellitus 627-632

• 25 Hepatobiliary Disease 633-636

• 26 Dental Caries 637-648

• Part IV: Overall Assessment, Conclusions, and Recommendations 649-650

• 27 Overall Assessment and Major Conclusions 651-664

• Recommendations on Diet, Chronic Diseases, and Health 665-710

• Index 711-749

" 10 Dietary Fiber ." Diet and Health: Implications for Reducing Chronic Disease Risk . Washington, DC: The National Academies Press, 1989 .

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