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Low cardiovascular disease risk is associated with the consumption of diets rich in fruits and vegetables in women.
The consumption of high-fat diets may increase cardiovascular disease risk.
Healthy cardiovascular and metabolic profiles are associated with frequent consumption of low-fat vegan diets.
The inhibitory action of free fatty acids on glucose transport, oxidation, and glycogen synthesis may be responsible for lipid-induced insulin resistance in humans.
Cooked beans contain more nutrients than canned beans.
Eating large quantities of pulses may lower the cancer, obesity, diabetes, and heart disease risk.
High serum concentrations of cholesterol crystals may elevate vascular inflammation in cardiovascular ailments and atherosclerosis risk.
Nitrate-rich fruits and vegetables may lower high blood pressure and reduce cardiovascular disease risk.
High intakes of fruits, nuts, vegetables, whole grains, unsaturated fats, and omega-3-fatty acids are associated with decreased coronary heart disease risk.
High intake of sodium may increase the chances of dying from cardiovascular diseases.
