Nutrition and Anti Aging 209: Plant Foods Against Disease: Grains, Fiber, Nuts, Legumes, and Soy in Clinical Practice

Course overview

*Summarize the health benefits of whole grain consumption and explain how refining processes diminish the nutritional value and disease-protective properties of grain foods. *Describe the evidence linking dietary fiber intake to reduced cardiovascular disease risk and all-cause mortality, and identify practical recommendations for adequate daily intake. *Explain the cardiovascular and longevity benefits of regular nut consumption, including the nutrients responsible for cholesterol-lowering and cardioprotective effects. *Identify the health benefits of legume consumption, including effects on cardiovascular disease risk, blood pressure, and cholesterol levels. *Describe the active components of soybeans and summarize the evidence for soy's role in reducing cardiovascular disease risk and improving metabolic health outcomes.