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Lecture 11

HLSC2P49 20 NOV.docx


Department
Psychology
Course Code
PSYC 2P49
Professor
Tony Bogaert
Lecture
11

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HLSC2P49 20 NOV
CORONARY HEART DISEASE (CHD) leading cause o death in CAN
Niagara 23% higher than Ontario average! ( high # of senior,
CHD : illness related to “atherosclerosis”
Narrow/blockage of coronary arteries
Fatty deposits (plaques) build up on vessel walls
Inflamation response imp too (contribuite to plaque build up + blockage)
+ plaque may break free and block/ roughen demage vessels;platelets form clot & block
If block brief/partial..cramp..angina pectoris
If severe/prolonged tissue destroyed myocardial infarction
WHO AT RISK FOR HEART DISEASE& WHY?
A # OF OVERLAPPING FACTORS
1) Demographic factors…
2) Age ..older vulnerable..45 >

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3) Gender. Men more vulnerable at young ages (major contribute to mortality ) but older
women @ high risk too?
Why young men at risk? No estrogen + riskier lifestyle. ( food + smoke)
4) Ethnic/ Cultural factors eg.: France& Japan lower. Why? (balanced diet, ingest fish
(seafood), France red wine) Diet .. red wine (resveratrol/polyphenol) & lower /good fat
( omega 3)
5) BIOLOGICAL RISK FACTORS
6) Proneness to hypertension (consistent high BP)
High BP>> heart works harder than normal (strain in the heart)
Hypertension>>> heart enlarges + atherosclerosis (help build the plaques to
atherosclerosis + fat tissues)
Large genetic factor in hypertension
Eg. If 1 parent …45% chance;2 parents 95% chance of developing
7) Proneness to bad cholesterol profile ( eg. High & total ; low HDL) …Recall ..main culprit
in atherosclerosis… recall LDL (bad cholesterol (+HDL is good) Go doctor measure: total
chol..245 MGvs 180MG/ per 100 Ml of blood 3,4X risk!
8) Large genetic component
9) Family history of heart disease
LIFESTYLE/BEHAVIOURAL RISCK FACTORS
DIATERY FACTORS>>> SO CHOLESTERAL LEVELS INFLUENCED BY DIET
TOO>> SOME FOODS HIGH DIATERY CHOLESTERL (MEAT ,DIARY, EGGS)
but …..THE OTHER PRODUCTS

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What they do?
BAD CARBD: HIGH GLYCEMIC INDEX (GI)
Cause rapid spikes of sugar/insulin in blood
Candy,sugary drink, white bread, potatoes (lower HDL, rise LDL)
Other , complex carbs oka (whole wheat, past may not be bad
More evidence in W than M
Siera et al (2010)
Studied 15 171 M + 32 578 W
Completed a dietary Q’narie (some high ;some low
Average 7,9 years of follow-up,463 CHD case
High W 2,24 X CHD risk vs low GI W(fing sugar that contribute ro LDL)
Also satured fats may be important ? animal fats:fatty meats, butter cheese,etcs.
PAN Et Al (2012) READ MEAT + MORTALITY
Prospective study
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