Diet and Health: Implications for Reducing Chronic Disease Risk

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Diet and Health: Implications for Reducing Chronic Disease Risk (1989)
Commission on Life Sciences (CLS)

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328

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)