278 Personalized Nutrition as Medical Therapy for High-Risk Diseases
FDA: Food and Drug Administration
HDL: High-density lipoprotein
HSP: Heat shock protein
LDL: Low-density lipoprotein
NHLBI: National Heart, Lung, and Blood Institute
REFERENCES
Andrade, J., A. Mohamed, et al. (2009). “Ancel keys and the lipid hypothesis: from early
breakthroughs to current management of dyslipidemia.” BC Med J 51(2): 66–72.
Appel, L.J., T. J. Moore, et al. (1997). “A clinical trial of the effects of dietary patterns
on blood pressure. DASH collaborative research group.” N Engl J Med 336(16):
1117–1124.
Bazzano, L. A., M. K. Serdula, et al. (2003). “Dietary intake of fruits and vegetables and risk
of cardiovascular disease.” Curr Atheroscler Rep 5(6): 492–499.
Belahsen, R. (2014). “Nutrition transition and food sustainability.” Proc Nutr Soc 73(3):
385–388.
Benjamin, E. J., M. J. Blaha, et al. (2017). “Heart disease and stroke statistics-2017 update: a
report from the American Heart Association.” Circulation 135(10): e146–e603.
Brown, L., B. Rosner, et al. (1999). “Cholesterol-lowering effects of dietary fber: a meta-
analysis.” Am J Clin Nutr 69(1): 30–42.
Brufau, G., J. Boatella, et al. (2006). “Nuts: source of energy and macronutrients.” Br J Nutr
96(2 Suppl): S24–S28.
Carpenter, K. J. (2003). “A short history of nutritional science: part 1 (1785–1885).” J Nutr
133(3): 638–645.
Chan, L. and E. Boerwinkle (1994). “Gene-environment interactions and gene therapy in
atherosclerosis.” Cardiol Rev 2(3): 130–137.
Chen, Z.-Y., K. Y. Ma, et al. (2011). “Role and classifcation of cholesterol-lowering functional
foods.” J Funct Foods 3(2): 61–69.
Crane, F. L. (2001). “Biochemical functions of coenzyme Q10.” J Am Coll Nutr 20(6):
591–598.
Dauchet, L., P. Amouyel, et al. (2005). “Fruit and vegetable consumption and risk of stroke: a
meta-analysis of cohort studies.” Neurology 65(8): 1193–1197.
de Koning Gans, J. M., C. S. Uiterwaal, et al. (2010). “Tea and coffee consumption and car-
diovascular morbidity and mortality.” Arterioscler Thromb Vasc Biol 30(8): 1665–1671.
Deka, A. and J. A. Vita (2011). “Tea and cardiovascular disease.” Pharmacol Res 64(2):
136–145.
Eilat-Adar, S., T. Sinai, et al. (2013). “Nutritional recommendations for cardiovascular dis-
ease prevention.” Nutrients 5(9): 3646–3683.
Elwood, P. C., J. E. Pickering, et al. (2010). “The consumption of milk and dairy foods and
the incidence of vascular disease and diabetes: an overview of the evidence.” Lipids
45(10): 925–939.
Ernster, L. and P. Forsmark-Andree (1993). “Ubiquinol: an endogenous antioxidant in aerobic
organisms.” Clin Investig 71(8 Suppl): S60–S65.
Escurriol, V., M. Cofan, et al. (2009). “Serum sterol responses to increasing plant sterol intake
from natural foods in the Mediterranean diet.” Eur J Nutr 48(6): 373–382.
Food and Drug Administration, HHS (2008). “Food labeling: health claims; soluble fber
from certain foods and risk of coronary heart disease. Interim fnal rule.” Fed Regist
73(37): 9938–9947.
Gammone, M. A., G. Riccioni, et al. (2015). “Carotenoids: potential allies of cardiovascular
health?” Food Nutr Res 59: 26762.
