پیشگیری از بیماری‌های قلبی عروقی از طریق رژیم مدیترانه‌ای

The Prevention of Cardiovascular Disease through the Mediterranean Diet presents dietary habits that will have maximum impact on cardiovascular health and other major chronic diseases. Data collected through the results of large clinical trials, such as PREDIMED, one of the longest trials ever conducted, has allowed researchers to conclude that the Mediterranean Diet provides the best evidence for health benefits. Studies have shown that the Mediterranean Diet is able to reduce the risk of cardiovascular hard clinical events by 30%. This book explores the components of this diet, including the consumption of extra virgin olive oil, nuts, fresh fruits and vegetables, fatty fish, poultry and red wine for optimal health benefits. Analyzes the results of clinical trials that show that a healthy dietary pattern can prevent cardiovascular and other major chronic diseases Explores the components of The Mediterranean Diet in detail, allowing practitioners to pass this understanding on to patients for optimal health benefits Contains recipes, including modified versions for special populations or different cultures Front Cover -- The Prevention of Cardiovascular Disease Through the Mediterranean Diet -- Copyright Page -- Contents -- List of Contributors -- Foreword -- 1 A Healthy-Eating Model Called Mediterranean Diet -- 1.1 Definitions and History of the Mediterranean Diet -- 1.2 Mediterranean Diet: Characteristics -- 1.3 Mediterranean Diet Pyramids -- 1.4 Nutritional Composition and Nutritional Adequacy of the Mediterranean Diet -- 1.5 How to Assess the Adherence to the Mediterranean Diet -- 1.6 The 2015 Dietary Guidelines for Americans and the Healthy Dietary Patterns Such as the Mediterranean Diet -- 1.7 Epidemiological Evidences Regarding the Beneficial Role of the Mediterranean Diet in Cardiovascular Disease and Cardiov ... -- 1.8 Conclusions -- References -- 2 Epidemiological and Nutritional Methods -- 2.1 How Do We Classify the Exposure in Nutritional Epidemiology? -- 2.2 How Do We Measure the Occurrence of Disease? -- 2.2.1 Prevalence Proportion -- 2.2.2 Prevalence Odds -- 2.2.3 Cumulative Incidence -- 2.2.4 Incidence Rate or Incidence Density -- 2.2.5 Hazard Function -- 2.3 How Do We Assess if a Certain Exposure Is Associated to a Certain Outcome? -- 2.3.1 Relative Risk -- 2.3.2 Odds Ratio -- 2.3.3 Hazard Ratio -- 2.4 What Type of Studies Do We Use in Epidemiology? -- 2.4.1 Ecological Studies -- 2.4.2 Cross-Sectional Studies -- 2.4.3 Case-Control Studies -- 2.4.4 Cohort Studies -- 2.4.5 Randomized Controlled Trials -- 2.4.6 Meta-Analysis -- References -- 3 Not All Fats Are Unhealthy -- 3.1 Introduction -- 3.2 What Is Fat? -- 3.3 Fat Absorption -- 3.4 Good Fats -- 3.4.1 Monounsaturated Fats -- 3.4.2 Polyunsaturated Fats -- 3.5 Bad Fats -- 3.5.1 Trans Fats -- 3.6 In-Between Fats -- 3.6.1 Saturated Fats -- 3.7 All Types of Fats Are Part of Foods and Dietary Patterns -- References -- 4 Virgin Olive Oil: A Mediterranean Diet Essential