The Consumption Of Recommended Amounts And
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An Analysis of the Costs and Benefits to Consumers and ...
aic.ucdavis.edufrom the Consumption of Recommended Amounts and Types of Fruits and Vegetables for Cancer Prevention Final report prepared for the California Department of Health Services Cancer Prevention and Nutrition Section By Karen M. Jetter James A. Chalfant Daniel A. Sumner University of California Agricultural Issues Center April 2004
Dietary Approaches for Managing Hyperlipidemia
medicine.umich.edu•Low to moderate amounts of dairy, fish, and poultry •Very low amounts of red meat •Eggs consumed 0-4x/week •Wine is consumed in low to moderate amounts •Moderate in fat (32-35% of total calories) •Higher in SFA than is recommended for many (9-10% of total calories) •Found to improve cholesterol, triglycerides, blood pressure, and ...
UK Chief Medical Officers' Low Risk Drinking Guidelines
assets.publishing.service.gov.ukand sizes can be affected differently by drinking similar amounts. Even so, the new weekly guideline on regular drinking provides advice which most of the population can use to keep their long term health risks low. 14. The expert group recommended a weekly alcohol guideline rather than a daily one because most people do not drink every day. 15.
Alcohol and stroke
www.stroke.org.ukamounts of alcohol can greatly increase your risk of having a stroke. This is because alcohol contributes to a number of medical conditions that are risk factors for stroke: • High blood pressure is the most important risk factor for stroke, contributing to over 50% of all strokes in the UK. Drinking too much alcohol raises your blood pressure.
Chlorine in Drinking-water - World Health Organization
www.who.intLarge amounts of chlorine are produced for use as disinfectants and bleach for both domestic and industrial purposes, and it is also widely used to disinfect drinking-water and swimming-pool water and to control bacteria and odours in the food industry (3,4). Environmental fate In water, chlorine reacts to form hypochlorous acid and hypochlorites.