Updates

  • AHA Scientific Statement

    DIET AND LIFESTYLE RECOMMENDATIONS REVISION 2006

    A Scientific Statement From the American Heart Association Nutrition Committee

    Alice H. Lichtenstein, DSc, FAHA, Chair; Lawrence J. Appel, MD, FAHA, Vice-Chair; Michael Brands, PhD, FAHA; Mercedes Carnethon, PhD; Stephen Daniels, MD, PhD, FAHA; Harold A. Franch, MD, FAHA; Barry Franklin, PhD, FAHA; Penny Kris-Etherton, RD, PhD, FAHA; William S. Harris, PhD, FAHA; Barbara Howard, PhD, FAHA; Njeri Karanja, PhD; Michael Lefevre, PhD, FAHA; Lawrence Rudel, MD, PhD, FAHA; Frank Sacks, MD, FAHA; Linda Van Horn, PhD, RD, FAHA; Mary Winston, EdD Judith Wylie-Rosett, EdD, RD

    Improving diet and lifestyle is a critical component of the American Heart Association’s strategy for cardiovascular disease risk reduction in the general population. This document presents recommendations designed to meet this objective. Specific goals are to consume an overall healthy diet; aim for a healthy body weight; aim for recommended levels of low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides; aim for normal blood pressure; aim for a normal blood glucose level; be physically active; and avoid use of and exposure to tobacco products. The recommendations are to balance caloric intake and physical activity to achieve and maintain a healthy body weight; consume a diet rich in vegetables and fruits; choose whole-grain, high-fiber foods; consume fish, especially oily fish, at least twice a week; limit intake of saturated fat to <7% of energy, trans fat to <1% of energy, and cholesterol to <300 mg/day by choosing lean meats and vegetable alternatives,
    fat-free (skim) or low-fat (1% fat) dairy products and minimize intake of partially hydrogenated fats; minimize intake of beverages and foods with added sugars; choose and prepare foods with little or no salt; if you consume alcohol, do so in moderation; and when you eat food prepared outside of the home, follow these Diet and Lifestyle Recommendations. By adhering to these diet and lifestyle recommendations, Americans can substantially reduce their risk of developing cardiovascular disease, which remains the leading cause of morbidity and mortality in the United States.

    (Circulation. 2006;114:82-96.)


    Abstract Update

    LIFESTYLE RISK FACTORS AND DYSLIPIDEMIA (click here)
    by Charmaine A. Duante and Felicidad V. Velandria

  • DIET AND LIFESTYLE RECOMMENDATIONS REVISION 2006

    A Scientific Statement From the American Heart Association Nutrition Committee
    Alice H. Lichtenstein, DSc, FAHA, Chair; Lawrence J. Appel, MD, FAHA, Vice-Chair; Michael Brands, PhD, FAHA; Mercedes Carnethon, PhD; Stephen Daniels, MD, PhD, FAHA; Harold A. Franch, MD, FAHA; Barry Franklin, PhD, FAHA; Penny Kris-Etherton, RD, PhD, FAHA; William S. Harris, PhD, FAHA; Barbara Howard, PhD, FAHA; Njeri Karanja, PhD; Michael Lefevre, PhD, FAHA; Lawrence Rudel, MD, PhD, FAHA; Frank Sacks, MD, FAHA; Linda Van Horn, PhD, RD, FAHA; Mary Winston, EdD Judith Wylie-Rosett, EdD, RD

    Improving diet and lifestyle is a critical component of the American Heart Association’s strategy for cardiovascular disease risk reduction in the general population. This document presents recommendations designed to meet this objective. Specific goals are to consume an overall healthy diet; aim for a healthy body weight; aim for recommended levels of low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides; aim for normal blood pressure; aim for a normal blood glucose level; be physically active; and avoid use of and exposure to tobacco products. The recommendations are to balance caloric intake and physical activity to achieve and maintain a healthy body weight; consume a diet rich in vegetables and fruits; choose whole-grain, high-fiber foods; consume fish, especially oily fish, at least twice a week; limit intake of saturated fat to <7% of energy, trans fat to <1% of energy, and cholesterol to <300 mg/day by choosing lean meats and vegetable alternatives, fat-free (skim) or low-fat (1% fat) dairy products and minimize intake of partially hydrogenated fats; minimize intake of beverages and foods with added sugars; choose and prepare foods with little or no salt; if you consume alcohol, do so in moderation; and when you eat food prepared outside of the home, follow these Diet and Lifestyle Recommendations. By adhering to these diet and lifestyle recommendations, Americans can substantially reduce their risk of developing cardiovascular disease, which remains the leading cause of morbidity and mortality in the United States.

    (Circulation. 2006;114:82-96.)

  • Abstract Update
    Charmaine A. Duante and Felicidad V. Velandria