Healthy Recipes: Low Fat, Low Cholesterol

This book is a reprint from a 1989 version. As of February 2009, the Centers for Disease Control and Prevention, still reports that heart disease is the leading cause of death and major cause of disability.

In 1989, coronary heart disease remained the major cause of death and disability in the United States and other industrialized countries despite a recent decline in coronary heart disease.

Three thousand eight-hundred and six middle-aged men with high cholesterol levels, participated in a 10-year clinical study of heart disease risk, from a moderate cholesterol-lowering diet based on these recipes. The research was conducted in 12 Lipid Research Clinics located mainly in university medical centers. One of its findings: For each 1 percent fall in cholesterol, a 2 percent reduction in heart attack risk can be expected.

The recipes in this book were gathered, edited and tested under the direction of a committee of Lipid Research Clinic research nutritionists representing the institutions below. Medical Centers cooperated in the Coronary Primary Prevention Trial, a collaborative program of the National Heart, Lung, and Blood Institute.

Cooperating Universities:

Baylor College of Medicine
University of Cincinnati Medical Center
George Washington University
University of California
University of Iowa
University of Minnesota
Oklahoma Medical Research Foundation
Johns Hopkins University
Stanford University
University of Toronto
McMaster University
Washington University, St. Louis
Harborview Medical Center