Nutrition and Heart Disease An Integrated Approach

Heart disease refers to a variety of disorders that affect the heart in the human body. It includes heart valve disease, coronary artery disease, infections of the heart, heart rhythm issues, etc. There are several symptoms of heart disease, such as shortness of breath, chest pain and neck pain. The risk factors of heart disease include a poor diet, aging, high blood pressure, elevated cholesterol levels, a family history of heart disease, etc. Plant-based foods and diets rich in low-saturated fat and fiber can significantly lower the risk of developing heart disease. Potassium and sodium are two interconnected minerals that are crucial for maintaining a healthy heart and controlling blood pressure. The consumption of potassium-rich foods and less salty foods may considerably reduce the risk of heart disease. Furthermore, foods that are beneficial to heart health include vegetables and fruits, oily fish, whole grains, foods containing vitamin E, etc. This book covers in detail some existent theories and innovative concepts revolving around nutrition and heart disease. It is appropriate for students seeking detailed information in this area as well as for experts.