The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food chemistry, and food biochemistry perspective, the book provides insights on the origin of cardiovascular diseases, an analysis of statin therapy, their side effects, and the role of dietary intervention as an alternative solution to preventing cardiovascular diseases. It focuses on the efficacy of nutrition and statins to address inflammation and inhibit the onset of disease, while also providing nutrition information and suggested dietary interventions.
- Includes a bioscience approach that focuses on inflammation and revisits the lipid hypothesis
- Presents the view that nutritional interventions have considerable value, not only for reducing cardiovascular risk for CVDs patients, but also acting as the best precaution for otherwise healthy people
- Advocates that nutritional habits that are formed at a young age are the best way to tackle the global epidemic that is CVDs
1. The Origin of Chronic Diseases with Respect to Cardiovascular Disease 2. Inflammation 3. Inflammation and Cardiovascular Diseases 4. The Lipid Hypothesis and The Seven Countries Study 5. The Role of Cholesterol in Atherosclerosis, CVD, and Dietary Patterns 6. Statins: Rationale, Mode of Action, and Side-effects 7. Cardiovascular Risk: Assumptions, Limitations, and Research 8. Diet and Cardiovascular Disease: The Mediterranean Diet 9. Nutrition Versus Statins in Primary Prevention: Where do we Stand Now?
Ioannis Zabetakis has studied and worked in Greece, the UK and Ireland. Originally, a chemist, he fell in love with food science (sensory and functional properties of food). After an academic career in the Universities of Leeds and Athens spanning 15 years, where he developed a strong interest on lipids and cardiovascular diseases, Ioannis joined the University of Limerick in Ireland where he is focusing on the cardioprotective properties of food lipids with an emphasis on dairy and aquaculture products. He has written over 70 papers and 2 patents, promoting a healthier diet and lifestyle that will render us less dependent on medicines.
Ronan Lordan graduated with a first-class honours Bachelor of Science degree in Biological Sciences and Education from the University of Limerick in 2015. In 2016, he returned to the University of Limerick to begin his PhD scholarship in the study of the role of dietary polar lipids in inflammation and cardiovascular disease. He has lectured on various topics including lipids chemistry, genetics, and health and has published several peer-reviewed papers.
Alexandros is a Chemist-Biochemist with studies (BSc-MSc-PhD) in Athens University (Greece), where he has also worked as a Postgraduate Research/Teaching Assistant and Postdoctoral Research/Teaching Associate. After a Postdoctoral Semester at Albany Medical College (USA) he also worked as a Part-time Tutor/Instructor/Lecturer of Chemistry-Biochemistry in several private/public Schools/Post-Secondary Institutes and Universities/Colleges. Afterwards, he was selected by the "Supreme Council for Civil Personnel Selection as a Public Scientist (Region of Attica, Greece). Alexandros is currently a Postdoctoral Researcher at the Department of Biological Sciences, University of Limerick, Ireland.