S
Scott M. Grundy
Researcher at University of Texas Southwestern Medical Center
Publications - 849
Citations - 246629
Scott M. Grundy is an academic researcher from University of Texas Southwestern Medical Center. The author has contributed to research in topics: Cholesterol & Lipoprotein. The author has an hindex of 187, co-authored 841 publications receiving 231821 citations. Previous affiliations of Scott M. Grundy include University of California, San Francisco & University of California, Davis.
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Journal ArticleDOI
Sterol Balance in Man as Plasma Cholesterol Concentrations Are Altered by Exchanges of Dietary Fats
Journal ArticleDOI
Sex Differences in the Relationship between C-Reactive Protein and Body Fat
Amit Khera,Gloria Lena Vega,Sandeep R Das,Colby Ayers,Darren K. McGuire,Scott M. Grundy,James A. de Lemos +6 more
TL;DR: The quantity and distribution of body fat influence CRP to a greater extent in women compared with men, and adiposity as a contributor to subclinical inflammation may be particularly relevant in women.
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When to start cholesterol-lowering therapy in patients with coronary heart disease. A statement for healthcare professionals from the American Heart Association Task Force on Risk Reduction
Scott M. Grundy,Gary J. Balady,Michael H. Criqui,Gerald F. Fletcher,Philip Greenland,Loren F. Hiratzka,Nancy Houston-Miller,Penny M. Kris-Etherton,Harlan M. Krumholz,John C. LaRosa,Ira S. Ockene,Thomas A. Pearson,James Reed,Sidney C. Smith,Reginald L. Washington +14 more
TL;DR: Cholesterol-lowering therapy should become a routine part of clinical management to reduce risk of future coronary events and to prolong life in patients with CHD or other forms of atherosclerotic disease.
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The metabolic syndrome – Authors' reply
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What is the desirable ratio of saturated, polyunsaturated, and monounsaturated fatty acids in the diet?
TL;DR: Although further research is needed to determine a recommended ratio of oleic acid to carbohydrates, on the basis of the relatively low rates of coronary artery disease and cancer in both the Mediterranean region and in populations consuming low-fat, high-carbohydrate diets, a reasonable compromise is a diet in which total fat is approximately 30% of energy, allowing for an intake of ooleic acid of 15-16% of total energy.