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 effect of dietary sodium and potassium on blood pressure and the risk of stroke.
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.