国外的营养学课件6－Nutrition and the adult.pptVIP

* fat modification doesnt appear to affect bp directly, but ‘cos altered blood lipids are risk factors for CHD,reducing total fat sat fat often recommended for person with HT] Dietary fat:beneficial effect of increasing the PUFA / S ratio combined with an overall low fat intake (25% of the kcal) on blood pressure. PUFAs are precursors of prostaglandin biosynthesis and may reduce blood pressure by increasing production of prostaglandins that enhance renal sodium excretion and lower peripheral resistance. Omega-3 fatty acids have been associated with a lower diastolic blood pressure in short-term studies (Radack et al, 1991). Dietary supplementation with fish oil did not affect blood pressure in clients who normally ate fish at least three times a week (Bonna et al, 1990) * Coronary Heart Disease Heart disease is the second leading cause of deaths in Singapore Atherosclerosis is the most common cause of coronary heart disease It is characterized by plagues along the inner walls of arteries which occlude the affected artery restrict blood flow to the heart * Risk Factors of Heart Disease An individual’s risk of developing CHD the rate at which atherosclerosis progresses are higher if these factors are present: Non-modifiable factors Gender - males Age - 45 years or older Postmenopausal Family history of CHD (b) Modifiable factors Weight status – overweight, high abdominal fat Elevated blood pressure Diabetes mellitus Elevated LDL (low-density lipoprotein), low HDL (high-density lipoprotein) Lifestyle – sedentary, unhealthy eating, smoking * Risk Factors of Heart Disease Unhealthy diets: Diets high in saturated fat, trans fat cholesterol Low intake of complex CHO, fiber Deficiencies in vit B6, B12 folate associated with elevated homocysteine levels Homocysteine is a sulfur-containing amino acid that is an intermediary product in the metabolism of methionine Elevated