The Portfolio Diet of Foods to Lower Cholesterol and Reduce Cardiovascular Disease: An Evidence-Based Approach for Plant Food Consumption examines the science of this new dietary technology to reduce serum cholesterol and aid in cardiovascular health. With a thorough examination into the scientific rationale for the use of this dietary approach, discussions are included on the experimental findings both for the diet and its 4 individual food components: nuts, legume proteins, viscous fibers, and plant-sterol-enriched foods. Referenced with data from the latest relevant publications and enhanced with practical details (including tips, dishes, and menus), the reader is enabled to meet the goals of serum cholesterol lowering and CVD risk reduction.
- Provides the scientific basis for the selection of the foods included in the dietary portfolio and the experimental evidence
- Provides an understanding of the current guidelines for lowering serum cholesterol
- Allows readers to acquire the skills to successfully construct a potent cholesterol lowering diet
- Includes an appendix of tips and palatable recipes
1. Foreword 2. Introduction and Implications for Effective Cholesterol Lowering 3. Complementary Mechanisms for CVD 4. Reducing Cholesterol and overall CVD risk 5. Soy and lowered CVD risk 6. Nuts and lowered CVD risk 7. Plant Sterols and lowered CVD risk 8. Viscus Fibers and lowered CVD risk 9. Practical Advice 10. Tips, Menus, and Recipes
Wendy is a recent graduate of the University of Guelph where she received her a Bachelor of Science degree with honours in environmental science, specifically focusing on the environmental impact of food and terrestrial systems. From a young age Wendy was inspired by her parent's work in nutrition, sparking her interest in the overlap of sustainable and healthy dietary patterns. Plant based diets have been the main focus of her work due to their environmental and health benefits. The portfolio diet relies solely on plant based components allowing it to act medically and environmentally, lying at the intersection of sustainability and health. Wendy has also worked in product development, creating a bean based frozen dessert ice cream and is interested in the development of other plant based meat and dairy substitutes. Currently, Wendy is pursuing a masters in Nutrition further categorizing the effects of different foods in terms of environmental impact and health. In addition, Wendy is collaborating on a project investigating the differing attitudes towards sustainability and diet between North America and Europe.
Amy completed her bachelor's degree with honours in psychology from the University of Guelph. Throughout this time Amy volunteered at GI Laboratories where she learnt the importance of a low-glycemic index and plant-based diet. She then went on to merge her interest in nutrition with psychology by completing a Master's degree in Food Science from the University of Guelph. The focus of this degree was on the way psychological drivers of behaviour could be harnessed to help individuals eat a more plant-based diet. Amy currently works at the not-for-profit research station, Vineland Research and Innovation Centre, where she conducts research on the consumer acceptance of heritage varieties of fruits, vegetables and edible flowers. A large part of her work focuses on developing strategies to communicate about agricultural practices to inform the public about their dietary choices.
Dr. Jenkins' research career started in Oxford, where she was part of the research team that developed the concept of slow release carbohydrate and the Glycemic Index. This launched her life-long interest in the nutritional treatment of type 2 diabetes. She obtained her BSc from the University of Toronto and completed a dietetic internship at St Michael's Hospital in 1984. Subsequently Dr. Jenkins obtained her PhD at the University of Surrey in the United Kingdom. Currently, Dr. Jenkins' major research focus has been the potential role of diet and dietary supplements in the treatment of chronic diseases. She has been an author or co-author on over 100 original publications in peer-reviewed journals, in addition to chapters and reviews. Dr. Jenkins has volunteered extensively for the Canadian Diabetes Association; she chaired the National Nutrition Committee and the Grants for Applied Research in Diabetes Education, Management and Care Committee and was an Associate Editor of the Canadian Journal of Diabetes. Dr. Jenkins received the Eli Lilly Graduate Scholarship Award in 2000, and in 2001 a Special Education Award from the CDA. Dr. Jenkins is a member of the Ontario College of Dietitians and the American Nutrition Society. Dr. Jenkins is a sought-after lecturer on nutritional modification of cardiovascular risk factors and diabetes. Recent speaking engagements have included lectures to the Canadian Diabetes Association, St. Michael's Hospital, the Federation of Biological Sciences, and the European Association for the Study of Diabetes, among others. In addition to her role as Director of Research at GI Labs, she is also a Senior Research Associate at the Risk Factor Modification Centre at St. Michael's Hospital, Toronto, where her research focuses on investigating the potential utility of nutraceuticals and functional foods in the treatment of diabetes.
Caroline obtained her bachelor's degree in nutrition from Ryerson University. Since then she has worked extensively on recipe development and testing of Portfolio diet recipes. The result of this work was the recipes used in the original portfolio diet study where patients involved in the study were given her cookbook as a guide. Since then she has been working in elderly care as a dietary and lifestyle consultant.