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The Effect of a Fermented Soy-Based Dietary Food Product on Cardiometabolic Risk Factors

The Effect of a Fermented Soy-Based Dietary Food Product on Cardiometabolic Risk Factors

2020-11-18 14:51:39

The Effect of a Fermented Soy-Based  Dietary Food Product on Cardiometabolic Risk Factors

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The Effect of a Fermented Soy-Based Dietary Food Product on Cardiometabolic Risk Factors

  • The Effect of a Fermented Soy-Based  Dietary Food Product on Cardiometabolic Risk Factors

Committee Members

Ella Haddad, DrPH

      Chair

Sujatha Rajaram, PhD
Joan Sabaté, MD, DrPH
Michael Paalani, DrPH
Statement of the Problem

Cardiovascular Disease (CVD) Defined:

Group of disorders of the heart and blood vessels
atherosclerosis
hypertension (high blood pressure)
coronary heart disease (heart attack)

The Health Burden of CVD

CVD has long been the leading cause of death in developed nations (Global Burden of Disease Study, 1997)
Heart disease is the leading cause of death for men, women, and people of most racial and ethnic groups in the United States (Centers for Disease Control and Prevention)
Statement of the Problem

Importance of CVD Prevention

Reduce the burden on the healthcare system
Improve health outcomes and quality of life

               Methods

Results

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