专 家 简 介
 谷传玲，中国首批注册营养师，营养与食品卫生学硕士，首都保健营养美食学会副秘书长。
参考文献：

[1]https://www.urmc.rochester.edu/highland/departmentscenters/cardiology/conditions/coronary-artery-disease.aspx

[2] Gabriele Riccardi, Annalisa Giosuè, Ilaria Calabrese, Olga Vaccaro, Dietary recommendations for prevention of atherosclerosis, Cardiovascular Research, Volume 118, Issue 5, April 2022, Pages 1188–1204, https://doi.org/10.1093/cvr/cvab173

[3] Micha R, Michas G, Mozaffarian D.  Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes – an updated review of the evidence. Curr Atheroscler Rep  2012;14:515–524.

[4]Fang X, An P, Wang H, Wang X, Shen X, Li X, Min J, Liu S, Wang F.Dietary intake of heme iron and risk of cardiovascular disease: a dose-response meta-analysis of prospective cohort studies. Nutr Metab Cardiovasc Dis 2015;25:24–35.

[5] Livesey G, Livesey H.  Coronary heart disease and dietary carbohydrate, glycemic index, and glycemic load: dose-response meta-analyses of prospective cohort studies. Mayo Clin Proc Innov Qual Outcomes  2019;3:52–69.

[6] Taskinen MR, Packard CJ, Borén J.  Dietary fructose and the metabolic syndrome. Nutrients  2019;11:1987.

[7]de Koning L, Malik VS, Kellogg MD, Rimm EB, Willett WC, Hu FB.  Sweetened beverage consumption, incident coronary heart disease, and biomarkers of risk in men. Circulation  2012;125:1735–1741.

[8] Costanzo S, Di Castelnuovo A, Donati MB, Iacoviello L, de Gaetano G.  Wine, beer or spirit drinking in relation to fatal and non-fatal cardiovascular events: a meta-analysis. Eur J Epidemiol  2011;26:833–850.

[9] Oniszczuk A, Oniszczuk T, Gancarz M, Szymańska J.  Role of gut microbiota, probiotics and prebiotics in the cardiovascular diseases. Molecules  2021;26:1172.
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