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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. Your use of this material constitutes acceptance of that license and the conditions of use of materials on this site.
Copyright 2006, The Johns Hopkins University and Benjamin Caballero. All rights reserved. Use of these materials permitted only in accordance with license rights granted. Materials provided “AS IS”; no representations or warranties provided. User assumes all responsibility for use, and all liability related thereto, and must independently review all materials for accuracy and efficacy. May contain materials owned by others. User is responsible for obtaining permissions for use from third parties as needed.
An unbound compound (i.e., free) having one or more unpaired electrons
R O H O H
Hydroxyl group Hydroxyl radical
(good guy) (bad guy)
7
Examples of Free Radicals and their Half-Lives
Hydroxyl radical HO• 1 x 10-9 sec.Singlet oxygen 1 1 x 10-6
Alkoxyl radical RO• 1 x 10-6
Peroxyl radical ROO• 7Semiquinone radical Q•- days
O2
8
Free Radical Formation
Oxidation of substrates with high oxygen affinity (for example, fatty acids)Microbial lysisEnvironmental exposure (sunlight, radiation, high-oxygen levels)
9
Antioxidant Systems of Physiological Relevance in Humans
Fats CholesterolFiberAntioxidant vitamins and mineralsSugar
ProteinCalcium and vitamin DFolic acidIron
23
Criteria for Diet-Disease Relationships
Strength of associationDose-response relationshipTemporally correct associationConsistency of associationSpecificity of associationBiological plausibility
185-01Notes Available
24
Dietary Fat Intake and Breast Cancer-Related Deaths
Notes Available
25
Fish Consumption and Risk of CVD
Fish Consumption, g/day
0 <18 18–34 >35
MI 1.0 0.88 0.76 0.56
CHD 1.0 0.88 0.84 0.62
CVD 1.0 0.94 0.89 0.74
All causes 1.0 1.02 0.98 0.85
Notes Available
26
Diet and Blood Pressure
SodiumCalciumPotassiumMagnesiumAlcohol
27
The DASH Study
120
122
124
126
128
130
132
BL 1 2 3 4 5 6 7
Weeks
Syst
olic
BP
Control
Fruits and Veg.
DASH diet
Notes Available
28
Dietary Patterns and Blood Pressure: The DASH Diet
Control F & V DASH
Fat (% cal) 36 36 26
Cholesterol (mg) 233 184 150
Fiber (g) 9 31 31
Potassium (mg) 1752 4101 4415
Magnesium (mg) 176 423 480
Calcium (mg) 443 534 1265
Sodium (mg) 3028 2816 2859
Section C
Fats and Cardiovascular Disease
30
Serum Cholesterol and Coronary Heart Disease
0
25
50
75
100
125
<204 205-234 235-264 265-294 >295
Serum Cholesterol (mg/100mL)
CH
D In
cide
nce
Notes Available
31
Cholesterol and CVD
The cholesterol hypothesis of coronary heart diseaseDietary cholesterol, blood cholesterol, and atherosclerosisDietary factors affecting blood cholesterol levelsNon-dietary factors affecting blood cholesterol levels
32
Serum LDL and CHD Risk
0
0.5
1
1.5
2
2.5
1 2 3 4 5
Serum LDL (mg/dL)
Cor
onar
y H
eart
Dis
ease
R
elat
ive
Ris
k
menwomen
200 300 400 500 600
Notes Available
33
Serum HDL and CHD
0
50
100
150
200
20 30 40 50 60 70 75+
Serum HDL Concentration (mg/dL)
Mor
bidi
ty R
atio
menwomen
Notes Available
34
Diet and Atherosclerosis
Low-fat diets− Lower blood cholesterol but also tend to lower LDL and
HDLLow-saturated, high-monounsaturated diets− Lower blood cholesterol and LDL, tend to increase HDL
35
Diet and Atherosclerosis
High-carbohydrate diets− Modest lowering effect on all lipid fractions, but rise in TG
Fish oils− Strong lowering effect on blood TG, but minor effect of
lipoprotein fractions
36
Dietary Factors Affecting Blood Cholesterol
Increase− Saturated fat− Cholesterol− Trans fatty acids
Copyright 2005, Benjamin Caballero and The Johns Hopkins University. All rights reserved. Use of these materials permitted only in accordance with license rights granted. Materials provided “AS IS”; no representations or warranties provided. User assumes all responsibility for use, and all liability related thereto, and must independently review all materials for accuracy and efficacy. May contain materials owned by others. User is responsible for obtaining permissions for use from third parties as needed.