Cardiovascular Fitness

‘I find this British Nutrition Foundation report very interesting, well written and structured, and covering an abundence of current knowledge about novel risk factors for cardiovascular disease, and i strongly recommend it. Students and young researchers in particular will find it most interesting.’Jarl s Torgerson, Scandinavian Journal of Nutrition, 2005

‘The outline for the report is very reader-friendly, the design is consistant and thoughtful, and the chapters are uniformly of very high quality…highly informative, well written, and a pleasure to read.’

American Journal of Clinical Nutrition

This important and timely book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation Task Force on the link between emerging aspects of diet and cardiovascular disease, a major cause of early death and disability.

Written by leading experts in the area, Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors looks further than the well recognised factors such as high blood cholesterol and smoking to identify and explore more subtle markers of risk.

Chapters include coverage of novel lipid factors, vascular function, clotting factors, inflammatory factors, oxidative stress and homocysteine and early origins of adult disease. The impact of obesity, insulin resistance, genetic predisposition and factors related to adipose tissue are also addressed. Of vital use to a wide range of health professionals this cutting-edge book provides the reader with:

* core information for health professionals as well as those involved in food formulation in the food industry

* a dedicated question and answer chapter

* important conclusions and recommendations with ‘take-home messages’

Dietitians, nutritionists, general and family practitioners, cardiologists, cardiovascular specialists, community nurses, personnel in the food industry involved in product formulation, production, labelling of packaging and marketing will find this a valuable reference. Lecturers, undergraduates and postgraduates in nutrition, dietetics, food science and medicine; libraries in all research establishments, commercial organisations, medical schools and universities where these subjects are studied or taught will also find this an important addition to their shelves.