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DISCLAIMER: This work, audio recordings and the accompanying handout, are the intellectual property of the clinician, and permission hasbeen granted to the Chicago Dental Society, its members, successors and assigns, for the unrestricted, absolute, perpetual, worldwide rightto distribute solely as an educational material at the scientific program being presented at the 2011 Midwinter Meeting. Permission has beengranted for this work to be shared for non-commercial education purposes only. No other use, including reproduction, retransmission in anyform or by any means or editing of the information may be made without the written permission of the author. The Chicago Dental Societydoes not assume any responsibility or liability for the content, accuracy, or compliance with applicable laws, and the Chicago Dental Societyshall not be sued for any claim involving the distribution of this work.
C212DIET TO PROMOTE HEALTH, PREVENT DISEASEWARREN KARP, PHD, DMDFRIDAY, FEBRUARY 22
Chicago Dental Society MWM & REGIONAL MEETING COURSE EVALUATION
Speaker: Date:
Subject: Number of attendees:
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Comments (use reverse if you need additional space):
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RETURN EVALUATION CARD TO: DO NOT FOLD CARD. FOR CDS PERMANENT FILES.Chicago Dental SocietyAloysius F. Kleszynski, DDS401 N. Michigan Ave., Suite 200, Chicago, IL 60611-5585
1
The D
iet to
Pro
mote
Health
and P
revent D
isease
Warre
n B
. Karp
, Ph.D
., D.M
.D.
Pro
fessor E
meritu
s
Georg
ia H
ealth
Scie
nces U
niv
ers
ity
wkarp
@georg
iahealth
.edu
Please Note
In o
rder to
have th
e m
ost c
om
ple
te a
nd u
p-to
-date
vers
ion o
f this
handout,
you n
eed to
go to
the w
ebsite
that I c
reate
d fo
r the 2
013 C
hic
ago
Mid
win
ter D
enta
l Meetin
g:
http
s://s
ites.g
oo
gle
.co
m/s
ite/2
01
3ch
icag
om
idw
inte
r/
On th
is w
ebsite
, you w
ill find th
e u
pdate
d v
ers
ions o
f all m
y lectu
res, in
pow
erp
oin
t form
at. In
additio
n, yo
u w
ill find lin
ks to
som
e o
f my o
ther
website
s a
nd to
my F
acebook p
age.
Thanks, W
BK
Malnutritio
n
Undernutritio
n3rdWorld
Too Few, To
o Few
Macro
nutrie
nts
Vitamins
Minerals
Dise
asesScurvy
Pellegra
Berib
eri
Specific p
atients
Cancer
ICU
Overnutritio
nIndustria
lized
Too Much, To
o Much
Calorie
sFat
Salt
Sugar
Choleste
rol
Dise
ases
Heart D
isease
Stro
keDiabetes
Undernutritio
nSigns
Sore m
ouths, sk
inAnemias
Lab Te
sts
Serum Albumin
Nitro
gen Balance
Immunity Te
stsDietM
ore Vitamins
More Protein
More Fa
t
Overnutritio
nSigns
Obesity
CV Dise
ase
High Blood Pressu
re
Lab Te
stsLDL, H
DL, T
GDietRestrict Fa
tRestrict C
alorie
s
Restrict S
alt
Restrict S
ugar
Malnutritio
n
2
So, h
ere
’s w
hat’s
real w
hen it
com
es to
nutritio
n.
Heart D
isease
Stro
ke/A
lzheim
er’s
Dis
ease
Perip
hera
l Vascula
r Dis
ease
Dia
bete
s
Hyp
erte
nsio
n
Obesity
Cancer
Nutritio
n is
a S
CIE
NC
E th
at
stu
die
s th
e n
atu
re a
nd
dis
tributio
n o
f nutrie
nts
in fo
od,
their m
eta
bolic
effe
cts
, and th
e
effe
ct o
f the d
iet o
n c
hanges in
th
e o
rganis
m.
Nutritio
n S
cie
nce E
volve
s
Sta
rch
es a
re h
ea
lthy
Sta
rch
es w
ith fib
er a
re h
ea
lthy
Too m
uch fa
t is u
nhealth
y.
Too m
uch fa
t is u
nhealth
y.
Satu
rate
d fa
ts a
re u
nhealth
y.
Polyu
nsatu
rate
d fa
ts a
re h
ealth
y.
Too m
uch fa
t is u
nhealth
y.
Satu
rate
d fa
ts a
re u
nhealth
y.
Oliv
e o
il and o
ther m
onounsatu
rate
d fa
ts a
re h
ealth
y.
Fis
h o
il and o
ther p
olyu
nsatu
rate
d fa
ts a
re h
ealth
y.
3
An E
xam
ple
Pro
tein
Bu
ilds B
ig M
uscle
s
Guess w
hat!
You d
on’t w
ork
by s
imple
diffu
sio
n! Y
ou’d
be d
ead if yo
u
did
.
Hom
eosta
sis
, whic
h is
a c
hara
cte
ristic
of liv
ing
tissues, is
a s
teady-s
tate
aw
ay fro
m e
quilib
rium
.
Example
If you want bigger m
uscles, all you
have to do is eat m
ore protein???
Refle
xive T
hin
kin
g
Mu
scle
s a
re m
ad
e o
ut o
f pro
tein
.
If I exe
rcis
e, I te
ar s
om
e m
uscle
fibe
rs.
If I am
we
igh
tlifting
to b
uild
bu
lk, I n
ee
d
extra
pro
tein
in m
y die
t.
If I take
pro
tein
su
pp
lem
en
ts, I c
an
bu
ild
mu
scle
be
tter a
nd
rep
air m
uscle
be
tter.
4
Refle
xive R
efle
ctive
Is m
uscle
wa
stin
g a
sig
n o
f pro
tein
m
aln
utritio
n?
Do
es s
up
ple
me
ntin
g a
n u
nd
ern
ou
rish
ed
p
ers
on
with
pro
tein
incre
ase
mu
scle
m
ass?
Do
es s
up
ple
me
ntin
g a
no
rmo
-no
uris
he
d
or o
vern
ou
rish
ed
pe
rso
n w
ith p
rote
in
incre
ase
mu
scle
ma
ss?
Refle
xive R
efle
ctive
In a
no
rmo
-no
uris
he
d p
ers
on
, is d
iet
dire
ctly re
sp
on
sib
le fo
r mu
scle
bu
lk a
nd
co
mp
ositio
n?
Ho
w is
pro
tein
dig
este
d a
nd
ab
so
rbe
d?
Wh
at c
on
trols
pro
tein
syn
the
sis
insid
e
mu
scle
ce
lls?
Is it w
ha
t I ea
t?
Wh
at is
the
po
int a
t wh
ich
“stu
die
s”
tran
sla
te in
to c
linic
al a
ctio
n?
Poop
Ure
a
Cyc
le
Muscle
Cell
Blo
od
GI T
ract
Satu
rate
d?
Alb
um
in
Tryp
topha
n
Bin
din
g
Site
s
Sa
tura
ted
?
Glu
tam
ate
D
ehyd
roge
nase
Glu
tam
ine
Syn
theta
se
Glu
tam
ine
NH
4+
Ure
a, N
H4
+
Glu
cosam
ine/C
hondro
tin S
ulp
hate
?
Effe
cts
of g
lucosam
ine, c
hondro
itin, o
r pla
cebo
in p
atie
nts
with
oste
oarth
ritis o
f hip
or k
nee:
ME
TA
-AN
ALY
SIS
. BM
J 2
010;3
41:c
4675
10 tria
ls in
3803 p
atie
nts
were
inclu
ded
Conclu
sio
ns
Com
pare
d w
ith p
lacebo, g
lucosam
ine,
chondro
itin, a
nd th
eir c
om
bin
atio
n d
o n
ot
reduce jo
int p
ain
or h
ave a
n im
pact o
n
narro
win
g o
f join
t space. H
ealth
auth
oritie
s
and h
ealth
insure
rs s
hould
not c
over th
e c
osts
of th
ese p
repara
tions, a
nd n
ew
pre
scrip
tions
to p
atie
nts
who h
ave n
ot re
ceiv
ed tre
atm
ent
should
be d
iscoura
ged.
5
Pro
tein
10
-1
5%
of to
tal c
alo
ries
Pro
tein
Most g
uid
elin
es d
o n
ot fo
cus o
n p
rote
in
QU
AN
TIT
AT
IVE
LY
.
Usually, g
uid
elin
es fo
cus o
n p
rote
in
QU
ALIT
AT
IVE
LY
; i.e, th
e m
ajo
rity of p
rote
in
should
com
e fro
m lo
w fa
t dairy, v
egeta
ble
s,
fish, le
an m
eat (o
ccasio
nally), e
tc.
What a
re A
meric
ans d
oin
g? J
ust th
e o
pposite
!
Am
eric
an H
eart A
ssocia
tion P
ositio
n
Sta
tem
ent o
n H
igh P
rote
in D
iets
Am
eric
an H
eart A
ssocia
tion H
igh P
rote
in D
iets
Ea
ting
larg
e a
mo
un
ts o
f hig
h-fa
t foo
ds fo
r a
su
sta
ine
d p
erio
d ra
ise
s th
e ris
k o
f co
ron
ary
he
art d
ise
ase
, dia
be
tes, s
troke
an
d s
eve
ral
type
s o
f ca
nce
r. Pe
op
le w
ho
ca
n't u
se
e
xce
ss p
rote
in e
ffective
ly ma
y be
at h
igh
er
risk o
f kid
ne
y an
d live
r dis
ord
ers
, an
d
oste
op
oro
sis
.
Fu
nctio
n o
f Am
ino
Acid
sB
od
y Fu
el S
tore
s?
Fat
Carbs
Proteins
as trig
lycerides
as glycogen
*non-storage
Calo
ries
140,0
00
2000
30,0
00-4
0,0
00
% C
alo
ries
80-8
5%
0%
15-2
0%
Am
ino a
cid
s a
re n
ot u
sed a
s
an e
nerg
y sourc
e, u
nle
ss yo
u
are
sta
rvin
g. N
orm
ally, o
nly
about 1
0%
of yo
ur A
TP
com
es
from
am
ino a
cid
s.
6
No
t all p
rote
ins a
re c
rea
ted
eq
ua
l!
Bio
logic
al V
alu
e o
f Pro
tein
s
The re
lativ
e n
utritio
nal v
alu
e o
f indiv
idual
pro
tein
s.
Bio
logic
al v
alu
e is
rela
ted to
the a
min
o
acid
com
positio
n o
f pro
tein
s a
nd th
e
dig
estib
ility of p
rote
ins.
Bio
logic
al V
alu
e o
f Pro
tein
s
A protein th
at p
osse
sses a
perfe
ct
balance of a
mino acids a
nd absorbed
100% has a
biological v
alue of 1
00. T
he
protein of a
n egg, e
gg w
hite
(albumin),
has th
e highest v
alue and is c
onsid
ered
a sta
ndard protein of re
ference.
Bio
logic
al V
alu
e o
f Pro
tein
s
Eg
g A
lbu
min
10
0.0
Wh
ole
eg
g9
3.7
Milk
84
.5
Fis
h7
6.0
Be
ef
74
.3
So
ybe
an
s7
2.8
Ric
e, p
olis
he
d6
4.0
Wh
ea
t, wh
ole
64
.0
Co
rn6
0.0
Be
an
s, d
ry5
8.0
Yo
u c
an
co
mb
ine
pro
tein
so
urc
es to
pro
du
ce
a
me
al w
ith “c
om
ple
te p
rote
in”.
Ge
ne
rally, p
lan
t pro
tein
s h
ave
a lo
we
r b
iolo
gic
al va
lue
du
e to
the
pre
se
nce
of
ce
rtain
limitin
g a
min
o a
cid
s.
Pla
nt
Lim
iting
Am
ino
Acid
Co
rn T
rypto
ph
an
, lysin
e
Wh
ea
t Lys
ine
Be
an
s M
eth
ion
ine
7
Com
ple
menta
ry Pro
tein
s
Milk
an
d c
ere
al
Be
an
s a
nd
rice
Co
rn a
nd
lima
be
an
s
Succota
sh
Red B
eans a
nd R
ice
Vegeta
rians
Ovo
lacto
veg
eta
rian
s a
re h
ea
lthie
r th
an
mo
st.
Ve
ga
ns a
re, g
en
era
lly, no
t as
he
alth
y an
d re
qu
ire s
up
ple
me
nts
.–Vegan diets are particularly unhealthy for children. T
hey lack
calories, calcium, iron, B
12.
–Children on vegan diets m
ay be shorter than their peers.
Die
tary P
rote
in R
ecom
mendatio
ns
The re
com
mended d
ieta
ry allo
wance (R
DA
) for
pro
tein
decre
ases fro
m 2
.2 g
/kg in
3-m
o-o
ld
infa
nts
to 1
.2 g
/kg in
5-yr-o
ld c
hild
ren a
nd to
0.8
g/k
g in
adults
.
For a
n a
dult, th
is is
very little
pro
tein
!
Rela
tionship
of C
ancer to
Anim
al
Pro
tein
With
resp
ect to
ca
nce
r, the
ma
jor
pro
ble
m w
ith a
nim
al p
rote
in is
the
a
mo
un
t of to
tal fa
t an
d th
e w
ay th
e
pro
tein
is c
oo
ke
d. B
y co
okin
g m
ea
t at
hig
h te
mp
era
ture
s (g
rilling
, bro
iling
), you
cre
ate
ca
rcin
og
en
s in
the
foo
d. P
lan
ts
are
ge
ne
rally c
oo
ke
d a
t low
er
tem
pe
ratu
res u
nd
er le
ss e
xtrem
e
co
okin
g c
on
ditio
ns.
8
Sm
oked a
nd C
harc
oal-b
roile
d
Foods
It is p
rudent to
min
imiz
e th
ese.
The F
iber B
andw
agon
Fib
er in
on
e, m
ed
ium
ap
ple
= 4
gra
ms
Ca
lorie
s in
on
e, m
ed
ium
ap
ple
= 5
3F
at g
ram
s in
on
e, m
ed
ium
ap
ple
= 0
Co
st o
f on
e a
pp
le =
$.4
0
Fib
er
25
-3
0 g
ram
s p
er d
ay
Do
no
t exc
ee
d 3
5 g
ram
s p
er d
ay.
9
Hig
h F
iber C
arb
Adva
nta
ge
On
e b
ig a
dva
nta
ge
of e
atin
g h
igh
fibe
r fo
od
s, is
tha
t the
y fill you
up
an
d a
re
ofte
n h
igh
in p
rote
in, to
o, lik
e b
ea
ns.
Fib
er is
not a
mole
cule
!It is
a fa
mily o
f carb
s.
1.
Cellu
lose-b
eta
glu
cosid
ic 1
,4 lin
kages
2.
Hem
i-cellu
lose c
onta
ins m
ain
ly xylose
3.
Lig
nin
-com
ple
x fiber p
olym
er
4.
Pectin
-apple
s, c
ranberrie
s a
nd c
herrie
s
5.
Gum
s a
nd M
ucila
ges-o
atm
eal a
nd le
gum
es
6.
Alg
al P
olys
accharid
es –
kelp
(seaw
eeds)
7.
Indig
estib
le o
ligosaccharid
es –
legum
es
Fib
ers
and D
isease
Solu
ble
fibers
may fo
rm g
els
and s
ols
in
the in
testin
e a
nd m
ay a
bsorb
m
ole
cule
s lik
e c
hole
ste
rol, b
ile a
cid
s
and s
alts
, and c
arb
ohyd
rate
s (fo
r blo
od g
lucose c
ontro
l)
Insolu
ble
fibers
pro
vid
e b
ulk
and m
ay
stre
tch th
e G
I tract a
nd in
cre
ase
peris
tals
is. T
his
may d
ecre
ase G
I cancer b
y elim
inatin
g th
e n
atu
ral
carc
inogens in
food m
ore
quic
kly.
Meta
bolis
m o
f Fib
ers
Fib
ers
cannot b
e d
igeste
d b
y hum
an e
nzym
es.
How
ever, b
acte
ria c
an m
eta
bolize
fiber a
nd
pro
duce s
hort c
hain
fatty a
cid
s (b
esid
es g
ases)
whic
h m
ay b
e a
bsorb
ed in
the d
ista
l part o
f the
inte
stin
e.
This
adds a
sm
all a
mount o
f calo
ries a
nd m
ay
have m
eta
bolic
affe
cts
.
10
The V
itam
in a
nd A
ntio
xidant H
yphe
Vita
min
s a
nd M
inera
ls
There
are
no re
com
mendatio
ns fro
m a
ny m
ajo
r health
org
aniza
tion fo
r a n
orm
al, h
ealth
y popula
tion to
routin
ely ta
ke
a s
pecific
vita
min
or m
inera
l or a
multiv
itam
in/m
inera
l supple
ments
, especia
lly ones w
hic
h c
onta
in m
ore
tha
n 1
00%
th
e R
DA
for th
at v
itam
in o
r min
era
l.
There
are
sub-p
opula
tions w
hic
h m
ight b
enefit. E
xam
ple
s
are
:
–Women of childbearing age, specifically for folic acid (C
DC, March of
Dimes recom
mendations)
–Children w
ho are not getting enough Ca++ and V
itamin D
–For undernourished individuals.
–For people w
ho have specific diseases or are critically ill.
–For postm
enopausal women not getting enough calcium
and Vitam
in D.
Vita
min
s a
nd C
ancer
Mo
st re
co
mm
en
da
tion
s fo
r ca
nce
r-p
reve
ntin
g d
iets
stre
ss s
tayin
g a
wa
y fro
m e
xce
ssive
vitam
in c
on
su
mp
tion
.
I am
no
t talk
ing
ab
ou
t me
etin
g R
DA
’s. I
am
talk
ing
ab
ou
t takin
g m
eg
ad
ose
s o
f vita
min
s in
the
mis
gu
ide
d a
ttem
pt to
p
reve
nt o
r cu
re o
r trea
t ca
nce
r.
National Institu
tes of Health State-of-th
e-Science Conference
Statement M
ultivitamin/Mineral Supplements and Chronic
Disease Prevention
In s
yste
matic
ally e
valu
atin
g th
e e
ffectiv
eness a
nd
safe
ty of M
VM
s in
rela
tion to
chro
nic
dis
ease
pre
ventio
n, w
e fo
und fe
w rig
oro
us s
tudie
s o
n w
hic
h to
base c
lear c
onclu
sio
ns a
nd re
com
mendatio
ns. M
ost o
f th
e s
tudie
s w
e e
xam
ined d
o n
ot p
rovid
e s
trong
evid
ence fo
r benefic
ial h
ealth
-rela
ted e
ffects
of
supple
ments
taken s
ingly, in
pairs
, or in
com
bin
atio
ns
of 3
or m
ore
.
11
What a
bout th
is id
ea th
at vita
min
s
scave
nge fre
e ra
dic
als
?
A fre
e ra
dic
al is
a m
ole
cu
le w
ith a
n
un
pa
ired
, hig
hly re
active
ele
ctro
n.
Fre
e R
adic
al T
heory
Th
e fre
e ra
dic
al “g
rab
s” a
ele
ctro
n fro
m
an
y mo
lecu
le it its
vicin
ity.
It do
es th
is b
eca
use
ele
ctro
ns lik
e to
e
xist in
pa
irs.
Wh
en
it “gra
bs” a
n e
lectro
n fro
m
an
oth
er m
ole
cu
le, it d
am
ag
es th
e o
the
r m
ole
cu
le.
Fre
e R
adic
al T
heory
Som
e o
f the m
ole
cule
s th
at m
ay b
e d
am
aged b
y free ra
dic
als
are
fats
, pro
tein
s, a
nd D
NA
(both
in th
e n
ucle
us a
nd in
m
itochondria
).
If mem
bra
ne fa
ts a
re a
ttacked, th
en yo
u g
et th
e b
reakdow
n o
f th
e c
ell m
em
bra
ne. If it is
a re
d b
lood c
ell m
em
bra
ne, yo
u g
et
hem
olys
is.
If pro
tein
s a
re a
ttacked, yo
u g
et th
e b
reakdow
n o
f pro
tein
s,
whic
h m
ay re
sult in
the lo
ss o
f bio
logic
al fu
nctio
n a
nd th
e
accum
ula
tion o
f “cata
stro
phic
” com
pounds.
If DN
A is
atta
cked, yo
u w
ill get a
muta
tion th
at m
ay c
ause a
gin
g
or c
ancer.
Fre
e R
adic
al T
heory
Fre
e ra
dic
als
do
no
t go
un
ch
ecke
d. T
he
b
od
y ha
s a
mu
lti-laye
d d
efe
nse
sys
tem
th
at re
acts
an
d d
eto
xifies th
e d
am
ag
ing
ra
dic
als
.
De
fen
se
s in
clu
de
:–Natural antioxidants in the body, such as B
ILIRUBIN.
–Enzym
es such as superoxide dismutase (S
OD),
catalase, & glutathione peroxidase.
–Dietary antioxidants such as beta carotene, and the vitam
ins C and E
(when present in food).
12
Tocophero
l Aceta
te
The fo
rm in
vita
min
s.
Fre
e R
adic
al T
heory
For e
xam
ple
, when V
itam
in E
“scavenges” fre
e
radic
als
, it becom
es a
free ra
dic
al a
nd m
ay b
e
more
carc
inogenic
than th
e o
rigin
al fre
e
radic
al.
This
is th
e re
ason w
hy ta
kin
g h
igh d
oses o
f vita
min
E S
UP
PLE
ME
NT
S o
r oth
er fre
e ra
dic
al
scavengers
, like b
eta
caro
tene, a
ppears
to
INC
RE
AS
E c
ancer ris
k in
a p
ers
on, n
ot
decre
ase c
ancer ris
k.
Ma
ny tim
es, vita
min
E fre
e ra
dic
al is
a m
ore
p
ow
erfu
l pro
-oxid
an
t tha
n th
e o
rigin
al fre
e
rad
ica
l.
Meta
-analy
sis
: hig
h-d
osage vitamin
E s
upple
menta
tion m
ay in
cre
ase
all-c
ause m
orta
lity. Ann In
tern
Med. 2
005 J
an 4
;142(1
)
135,9
67 p
artic
ipants
in 1
9 c
linic
al tria
ls.
Of th
ese tria
ls, 9
teste
d vitamin
E a
lone a
nd 1
0 te
ste
d vitamin
E
com
bin
ed w
ith o
ther vitamin
s o
r min
era
ls. T
he d
osages o
f vitamin
E
ranged fro
m 1
6.5
to 2
000 IU
/d (m
edia
n, 4
00 IU
/d.
A d
ose-re
spon
se a
nalys
is s
how
ed a
sta
tistic
ally s
ignific
ant re
latio
nship
betw
een vitamin
E d
osage a
nd a
ll-cause m
orta
lity.
CONCLUSION:
Hig
h-d
osage (>
or =
400 IU
/d) vitamin
E s
upple
ments
m
ay in
cre
ase a
ll-cause m
orta
lity and s
hould
be a
void
ed.
SE
LE
CT
Vit E
/Sele
niu
mP
rosta
te C
ancer T
rial
SE
LE
CT
partic
ipants
are
bein
g to
ld to
ST
OP
takin
g th
eir
stu
dy s
upple
ments
but w
ill contin
ue to
have th
eir h
ealth
m
onito
red b
y stu
dy s
taff fo
r about th
ree m
ore
years
.
The
ind
epe
nd
ent D
ata
and
Sa
fety M
onito
ring C
om
mitte
e (D
SM
C) fo
r
the
trial fo
und
tha
t se
leniu
m a
nd
vita
min
E, ta
ken a
lone
or to
ge
the
r for
an a
ve
rage
of fiv
e ye
ars
, did
no
t pre
ve
nt p
rosta
te c
ance
r.
The d
ata
als
o s
how
ed tw
o c
oncern
ing tre
nds: th
ere
were
slig
htly m
ore
cases o
f pro
sta
te c
ancer in
men ta
kin
g o
nly
vita
min
E a
nd s
lightly m
ore
cases o
f dia
bete
s in
men
takin
g o
nly s
ele
niu
m.
http
://ww
w.c
ance
r.go
v/n
ew
sce
nte
r/pre
ssre
lea
se
s/S
EL
EC
TQ
and
A
13
Be
ta C
aro
ten
e S
up
ple
me
nts
an
d L
un
g C
an
ce
r
Sm
oke
rs w
ho
take
be
ta-c
aro
ten
e
su
pp
lem
en
ts h
ave
hig
he
r lun
g c
an
ce
r ra
tes th
an
sm
oke
rs n
ot ta
kin
g th
ese
su
pp
lem
en
ts. H
ow
eve
r, sm
oke
rs w
ho
e
at 5
or m
ore
fruits
an
d ve
ge
tab
les a
d
ay h
ave
a d
ecre
ase
d ris
k o
f lun
g
ca
nce
r. Iron
ica
lly, sm
oke
rs a
re m
ore
lik
ely to
take
su
pp
lem
en
ts th
an
to e
at
tom
ato
es!
I ha
te
bro
cco
li!
Tota
l Fat
25
-35
% o
r less o
f tota
l ca
lorie
s
Fat is
very c
alo
rie-d
ense.
Ca
lorie
s/g
ram
Fat
9 kcal/gram
Alcohol
7 kcal/gram
Carbs
4 kcal/gram
Protein
4 kcal/gram
Obesity
> 6
0%
die
tary c
alo
ries fro
m fa
t resu
lts in
o
be
sity in
all a
nim
als
. On
e m
ajo
r p
rob
lem
with
the
Am
eric
an
die
t tod
ay
is th
at it h
as to
o m
uch
fat...4
0-4
2%
. Th
e
mo
re yo
u a
pp
roa
ch
this
>6
0%
figu
re,
the
mo
re p
reva
len
t ob
esity w
ill be
in th
e
po
pu
latio
n.
14
Satu
rate
d F
at
No
mo
re th
an
6-1
0%
of to
tal c
alo
ries
Lean B
acon?
Oscar M
ayer p
roudly
pre
sents
our C
ente
r Cut B
acon p
rem
ium
slic
es, c
are
fully
sele
cte
d a
nd h
and trim
med fro
m o
ur m
eatie
st
cuts
to g
ive y
ou 3
0%
Low
er F
at. W
hen y
ou w
ant to
treat y
our
fam
ily to
the v
ery
best, O
SCAR M
AYER®
Cente
r Cut B
acon
consis
tently
deliv
ers
gre
at ta
stin
g b
acon w
ith th
e fa
mous
natu
rally
hard
wood s
moked fla
vor y
ou'v
e c
om
e to
expect fro
m
Oscar M
ayer. O
scar M
ayer... n
oth
ing b
ut th
e b
est®
!
Lean B
acon?
Serv
ing S
ize 1
2g
Serv
ings p
er p
ackage 1
0
Amount Per Serving
Tota
l Calo
ries
50
Calo
ries fro
m F
at 3
5 (7
0%
Tota
l Calo
ries)
Tota
l Fat 4
g
Satu
rate
d F
at 2
g (5
0%
Tota
l Fat C
alo
ries)
Fat a
nd B
lood C
hole
ste
rol
Typ
e o
f Fat
Monounsatu
rate
d
oliv
e o
il, canola
oil
Satu
rate
d
butte
r
Tra
ns fa
t
Polyu
nsatu
rate
d
fish o
il
LD
LH
DL
low
ers
rais
es
rais
es
rais
es
rais
es
low
ers
low
ers
no e
ffect
15
Monounsatu
rate
d F
at
Up
to 1
5-2
0%
of to
tal c
alo
ries
Su
bstitu
te m
on
ou
nsa
tura
ted fa
ts fo
r sa
tura
ted
fats
an
d tra
ns fa
tty acid
s
Is e
atin
g c
hocola
te re
ally h
ealth
y?
The m
ain
fat in
chocola
te is
ste
aric
acid
.
Ste
aric
acid
(C18:0
) is th
e o
nly s
atu
rate
d fa
tty acid
that
does n
ot ra
ise L
DL c
hole
ste
rol.
The re
ason is
that a
fter
absorp
tion, s
tearic
acid
is d
esatu
rate
d to
C18:1
; hence,
the a
ctio
n o
f ste
aric
acid
in th
e liv
er is
that o
f the
monounsatu
rate
d fa
tty acid
, ole
ic a
cid
.
How
ever, c
hocola
te is
loaded w
ith fa
t and s
ugar a
nd
has
a h
uge a
mount o
f calo
ries, s
o W
AT
CH
IT! It is
not a
health
food!
What a
bout th
e a
ntio
xidants
(pro
cya
nid
ins)
in c
hocola
te?
There
is v
ery little
rela
tionship
betw
een th
e s
tudie
s o
n
unpurifie
d a
nd u
npro
cessed ra
w c
hocola
te a
nd a
cand
y bar!
A W
ord
About T
rans F
at
Hyd
rogenatio
n is
a c
hem
ical
pro
cess u
sed to
add
hyd
rogen a
tom
s to
the
unsatu
rate
d fa
tty acid
s. T
he
additio
n o
f hyd
rogen
reduces th
e d
evelo
pm
ent o
f off-fla
vors
in o
il pro
ducts
. D
urin
g h
ydro
genatio
n,
hyd
rogen b
onds in
unsatu
rate
d fa
t may c
hange
from
the c
is fo
rm to
the tra
ns
form
.
Polyu
nsatu
rate
d F
at
Up
to 1
0 %
of to
tal c
alo
ries
16
Am
eric
an
He
art A
sso
cia
tion
R
eco
mm
en
da
tion
s fo
r Om
eg
a-3
Fa
tty Acid
s
Patie
nts
with
out d
ocum
ente
d c
oro
nary h
eart d
isease (C
HD
)
–Eat a variety of (preferably fatty) fish at least tw
ice a week. Include oils
and foods rich in alpha-linolenic acid (flaxseed, canola and soybean oils; flaxseed and w
alnuts).
Patie
nts
with
docum
ente
d C
HD
–Consum
e about 1 g of EPA+DHA per day, preferably from
fatty fish.
EPA+DHA supplem
ents could be considered in consultation with
the physician.
Patie
nts
who n
eed to
low
er trig
lycerid
es
–2 to 4 gram
s of EPA+DHA per day provided as capsules under a
physician’s care.
Patie
nts
takin
g m
ore
than 3
gra
ms o
f om
ega-3
fatty a
cid
s fro
m
supple
ments
should
do s
o o
nly u
nder a
phys
icia
n’s
care
.H
igh
inta
kes c
ould
cause e
xcessiv
e b
leedin
g in
som
e p
eop
le.
NO
TE
: Vita
min
E is
als
o a
n a
nti-c
oagula
nt.
Chole
ste
rol
No
mo
re th
an
30
0m
g/d
ay
Are
eggs h
ealth
y, again
???
They a
lways
have b
een a
nd th
ey a
lways
will
be h
ealth
y. It’s th
e yo
lk (fo
r most p
eople
) th
at’s
the p
roble
m, b
ut e
ven th
at is
not a
pois
on! It’s
too m
any e
ggs th
at’s
the
pro
ble
m, h
ow
they a
re c
ooked, a
nd th
e
bacon th
at c
om
es w
ith th
em
.
17
What’s
all th
e fu
ss a
bout c
arb
s?
Tota
l Carb
ohyd
rate
s
Co
mp
lex c
arb
oh
ydra
tes
50
% o
f tota
l ca
lorie
s
Su
ga
rs
10
% o
r less o
f tota
l ca
lorie
s
Carb
s?
Th
is is
co
rn, fa
t, an
d c
arc
ino
ge
nsS
yum
, yum
!
Whole
Gra
in C
arb
s!
Mic
row
ave in
the h
usk fo
r 3 m
inute
s, th
en h
usk
corn
and s
hake in
a b
ag w
ith o
live-o
il marg
arin
e,
som
e s
alt (if yo
u w
ant) a
nd w
e a
dd C
aju
n s
pic
es
or c
urry. D
elic
ious a
nd h
ealth
y!
18
Carb
ohyd
rate
s
Carb
ohyd
rate
s a
re a
cheap s
ourc
e o
f calo
ries
Carb
ohyd
rate
s w
ill "spare
" fat m
eta
bolis
m in
your
body.
–sufficient carbohydrates are needed in your diet to prevent excess fat
breakdown or ketosis. L
ow
ca
rb d
iets
pro
mo
te k
eto
sis
.
–50-100 gm
s carbohydrate/day alleviates ketosis
Som
e o
rgans a
nd th
e fe
tus u
se g
lucose a
s a
sole
sourc
e o
f energ
y.
Carb
ohyd
rate
s a
re n
ot c
onsid
ere
d e
ssentia
l to th
e d
iet
from
a b
iochem
ical p
oin
t of v
iew
, sin
ce th
ey c
an b
e
syn
thesize
d fro
m g
lycogen
ic a
min
o a
cid
s.
Calo
ries
Am
ino A
cid
s
Keto
genic
Fa
ts
Ca
rbo
hyd
rate
s
Non-e
ssentia
l
Ke
ton
e B
od
ies
Keto
sis
Ke
tosis
is a
n a
bn
orm
al s
tate
an
d is
u
nh
ea
lthy. It o
ccu
rs d
urin
g s
tarva
tion
a
nd
du
ring
illne
sse
s (s
uch
as d
iab
ete
s).
It is n
ot a
n e
nd
-po
int titra
tion
for h
ea
lthy
die
ting
!
The D
iet to
Pro
mote
Health
and
DE
LA
Y D
isease
19
Macro
nutrie
nts
Calo
ric D
istrib
utio
ns/T
ota
l Am
ount
Tota
l Fat
25-3
5%
Tota
l Calo
ries
–Saturated F
atno m
ore than 6-10%
–Monounsaturated F
atUp to 15-20%
–Polyunsaturated F
atUp to 10%
–Cholesterol
not more than 300 m
g/day
Carb
ohyd
rate
s50-6
0%
–Sugars
no more than 10%
–Starches
50%
Tota
l Fib
er
20-3
0 g
ms/d
ay, n
ot
more
than 3
5
–Soluble F
iber10-25 gm
/day
Pro
tein
Up to
15%
, mostly a
s
vegeta
ble
pro
tein
.
TH
E D
IET
Eat le
ss s
ugar a
nd th
e s
ugar yo
u e
at s
hould
com
e fro
m fru
its a
nd d
airy p
roducts
.
Eat b
ette
r quality s
tarc
hs.
Eat m
ore
whole
gra
in fo
ods.
Eat m
ore
hig
h fib
er fo
ods.
Eat fo
od, n
ot s
upple
ments
Eat le
ss s
alt.
Drin
k le
ss a
lcohol, b
ut a
little is
pro
bably o
k.
Eat le
ss re
d m
eat.
Eat m
ore
fish, e
specia
lly oily fis
h.
TH
E D
IET
Eat le
ss s
moked a
nd c
harc
oal-b
roile
d fo
ods.
Eat m
ore
nuts
.
Avoid
hig
h d
oses o
f vita
min
supple
ments
Don’t b
e fa
t.
Exerc
ise m
ore
.
Avoid
mold
y foods.
Don’t e
at b
urn
t food.
Incre
ase yo
ur a
mount o
f soy p
roducts
.
Eat m
ore
varie
ty of fo
ods.
Drin
k flu
orid
ate
d w
ate
r and e
at io
dize
d s
alt.
Bre
astfe
ed yo
ur b
abie
s.
TH
E D
IET
Ove
rall, e
at le
ss fa
t
–Eat less saturated fat
–Eat less trans fatty acids
–Eat m
ore monounsaturated fat
–Eat few
er high-cholesterol foods.
20
TH
E D
IET
En
joy w
ha
t you
are
ea
ting
an
d s
top
b
ein
g s
uch
a fo
od
ph
ob
ic a
nd
bo
re
ab
ou
t you
r die
t!
SIN
A N
UT
SH
ELL
Ea
t a va
ried
pla
nt-b
ase
d d
iet w
ith
mo
de
rate
am
ou
nts
of m
ea
t, fat,
su
ga
r, an
d s
alt a
nd
exe
rcis
e e
very
da
y.
Gre
at N
utritio
n W
ebsite
s
http
://ww
w.n
cbi.n
lm.n
ih.g
ov/e
ntre
z/query.fc
gi
(public
access s
ite to
Medlin
e)
ww
w.a
meric
anheart.o
rg
ww
w.d
iabete
s.o
rg
ww
w.e
atrig
ht.o
rg
ww
w.u
sda.g
ov
ww
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http
://ww
w.n
hlb
i.nih
.gov/h
ealth
/public
/heart/h
bp
/dash/
About th
e S
peaker
Warre
n B
. Karp
, Ph.D
., D.M
.D. is
Pro
fessor E
meritu
s o
f
Pedia
trics, B
iochem
istry a
nd M
ole
cula
r Bio
logy, O
ral B
iolo
gy
and O
ral D
iagnosis
at th
e G
eorg
ia H
ealth
Scie
nces
Univ
ers
ity, in A
ugusta
, GA
. He h
as a
Ph.D
. in n
utritio
nal
bio
chem
istry fro
m T
he O
hio
Sta
te U
niv
ers
ity and a
Docto
rate
in
Denta
l Medic
ine fro
m th
e G
eorg
ia H
ealth
Scie
nces
Univ
ers
ity. He is
an e
lecte
d m
em
ber o
f The A
meric
an
Institu
te o
f Nutritio
n (F
edera
tion o
f Socie
ties o
f Exp
erim
enta
l B
iolo
gy) a
nd is
past p
resid
ent o
f the G
eorg
ia N
utritio
n
Council. H
e h
as s
erv
ed a
s D
irecto
r of th
e N
utritio
n C
onsult
Serv
ice a
t the C
olle
ge o
f Denta
l Medic
ine fo
r over tw
enty
years
, and h
as s
erv
ed a
s V
ice C
hair o
f the B
oard
of H
ealth
in
Augusta
(Colu
mbia
County).