Unit 5
Cardiovascular Diseases

Overview

In this unit, we examine the role of diet in coronary heart disease (CHD), particularly the role of fat in causing a high blood cholesterol level. We also examine the dietary causes of hypertension, and discuss both the prevention and the treatment of these conditions.

Objectives

After completing this unit, you should be able to

1. describe the relationship between the dietary intake of salt and potassium, on the one hand, and blood pressure and risk of stroke, on the other.
2. define “atherosclerosis” and “thrombosis,” and discuss their relationship to CHD.
3. discuss the relationship between dietary fat, blood cholesterol, and the risk of CHD.
4. discuss the role of non-lipid dietary factors, particularly fibre, in CHD.
5. discuss the nutritional biochemistry of fats and the mechanisms by which they cause CHD.