Nutritional Interventions to Reduce Cardiovascular Risk Factors: An Iranian Perspective
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1-2, February 2016, Pages: 1-7
Received: Jul. 26, 2015;
Accepted: Jul. 27, 2015;
Published: Jan. 13, 2016
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Parvin Mirmiran, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Nutrition and Diet Therapy, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zeynab Amirhamidi, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahra Bahadoran, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Sahar Mirzaiee, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fereidoun Azizi, Endocrine Research Center Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Cardiovascular disease (CVD) is the most leading cause of morbidity and mortality worldwide. Despite efficacies of currently available clinical and pharmaceutical approaches for the control of CVD risk factors, it seems that designing and developing of population-based interventions reducing tobacco use, advocating of physical activity, reducing harmful alcohol use, and promoting healthy diet is a cost-effective, permanent way and could play a major role in reduction of the burden of CVD. In this study, we reviewed some population-wide interventional programs and some nutritional intervention studies designed to prevent cardiovascular disease among Iranian populations.
Nutritional Interventions to Reduce Cardiovascular Risk Factors: An Iranian Perspective, International Journal of Nutrition and Food Sciences. Special Issue: Nutrition and Cardiometabolic Risk Factors.
Vol. 5, No. 1-2,
2016, pp. 1-7.
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