Table of Contents

The potential and limits of functional foods in preventing cardiovascular disease.
Assessing health claims for functional foods.
Diet and the prevention of coronary heart disease.
The role of fat-soluble nutrients and antioxidants in preventing heart disease.
Vitamin E and other antioxidants in the prevention of cardiovascular disease.
Iron intake and cardiovascular disease.
Diet and diabetes: prevention and control.
Nutritional risk factors in the development of type 1 and type 2 diabetes.
Flavonoids and cardiovascular disease.
Isoflavones and coronary heart disease.
Plant sterols and cholesterol reduction.
Garlic and cardiovascular disease.
Diet, oxidative stress and cardiovascular disease.
Dietary fat, pregnancy and the prevention of heart disease.
Developing polyunsaturated fatty acids as functional ingredients.
Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFA).
Developments in fat replacers.
Starch in food: diabetes and coronary heart disease.
The use of cereal beta-glucans to control diabetes and cardiovascular disease.
Grain legumes and the prevention of cardiovascular disease.
Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease. Annotation