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The Role of Nutrition Therapy in the Treatment of Cardiovascular Disease

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In the United States, cardiovascular disease remains the number one cause of death. The most prevalent risk factor for cardiovascular disease is poor nutrition and thus, proper nutrition is often used as a preventative measure. With the expensive and often ineffective medications and procedures currently being used to treat cardiovascular…

In the United States, cardiovascular disease remains the number one cause of death. The most prevalent risk factor for cardiovascular disease is poor nutrition and thus, proper nutrition is often used as a preventative measure. With the expensive and often ineffective medications and procedures currently being used to treat cardiovascular disease, we need to find a better solution. One promising solution is nutrition therapy, which is the implementation of proper nutrition guidelines into the treatment plan of patients with cardiovascular disease. After close research and analysis of four popular diets, a vegan (plant-based) diet, vegetarian diet, and Mediterranean diet could offer improvement of cardiovascular disease risk factors and chances of cardiovascular disease mortality. Different ways to start implementing nutrition therapy in medicine include emphasizing nutrition education in medical school and/or including registered dietitians in the treatment process for cardiovascular disease patients.
ContributorsMorris, Madison Marie (Author) / Don, Rachael (Thesis director) / Morse, Lisa (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05

Prevention of Type 1 Diabetes: Review and Recommendations for Icelandic Dairy

Description
The aim of this paper is to investigate the B-casein fractions in Scandinavian and Icelandic milk for evidence to either support or refute the claim that the A1 variant of B-casein is diabetogenic in adolescent populations. Based on the theory that differences in milk protein composition explain a lower incidence…

The aim of this paper is to investigate the B-casein fractions in Scandinavian and Icelandic milk for evidence to either support or refute the claim that the A1 variant of B-casein is diabetogenic in adolescent populations. Based on the theory that differences in milk protein composition explain a lower incidence of Type 1 Diabetes (T1D) in Iceland when compared to surrounding Nordic countries, an informative poster was created so that a more educated decision can be made by those wishing to take preventative measures against the incidence of the disease. This paper includes a basic background behind the epidemiology of T1D and the Nordic Nutrition Recommendations. Next, comparison between milk protein composition and consumption in Iceland against the other Nordic countries is performed through an in-depth literature review. The review was conducted using PubMed databases until December of 2018. Key findings of this investigation raise concerns regarding the decision between optimizing milk producing rates or breeding for milk devoid of diabetogenic proteins. The current literature on the impact of cattle genetics on the protein composition of milk sheds light on the safety of Icelandic dairy and the resulting health of their population. Icelandic dairy has been evidenced to contain lower levels of A1 b-casein and is considered less diabetogenic. For these reasons, this author would recommend the consumption of Icelandic dairy products over those from other regions.
ContributorsThunberg, Carly Marie (Author) / Morse, Lisa (Thesis director) / Grgich, Traci (Committee member) / College of Health Solutions (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05