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Chapter Summary for Nutrition: Concepts and Controversies 11e Chapter 11 – Diet and Health Adequate nutrition is a key component in maintaining a healthy immune system to defend against infectious diseases. Both deficient and excessive nutrients can harm the immune system. The same diet and lifestyle risk factors may contribute to several degenerative diseases. A person’s family history and laboratory test results can reveal strategies for disease prevention. Plaques of atherosclerosis trigger hypertension and abnormal blood clotting, leading to heart attacks or strokes. Major risk factors for CVD put forth by the National Cholesterol Education Program include age, gender, family history, high LDL cholesterol and low HDL cholesterol, hypertension, diabetes, obesity, physical inactivity, smoking, and an atherogenic diet. Other potential risk factors are under investigation. Diet and exercise are key factors in supporting heart health. Dietary measures to lower LDL cholesterol include reducing intakes of saturated fat, trans fat, and cholesterol, along with obtaining the fiber, nutrients, and phytochemicals of fruits, vegetables, legumes, and whole grains. Hypertension is silent, progressively worsens atherosclerosis, and makes heart attacks and strokes likely. All adults should know their blood pressure. Atherosclerosis, obesity, age, family background, and race contribute to hypertension risks, as do salt intake and other dietary factors, including alcohol. For most people, maintaining a healthy body weight, engaging in regular physical activity, minimizing salt and sodium intakes, limiting alcohol intake, and eating a diet high in fruits, vegetables, fish, and low-fat dairy products and low in fat work together to keep blood pressure normal. Cancer arises from genetic damage and develops in steps including initiation and promotion, which are thought to be sometimes influenced by diet. The body is equipped to handle tiny doses of carcinogens that occur in foods. Contaminants and naturally occurring toxins can be carcinogenic, but they are monitored in the U.S. food supply. Obesity, alcohol consumption, and diets high in certain fats and red meats are associated with cancer development. Foods containing ample fiber, folate, calcium, many other vitamins and minerals, and phytochemicals, along with an ample intake of fluid, are thought to be protective.