New York Super Doctors 2011
New York Super Doctors 2010
Medical School: Illinois College of Medicine
Graduation Year: 1990
Professional Webpage: www.superdoctors.com
Distinguished Fellow Award from the American Heart Association’s Council on Clinical Cardiology 2000
American College of Cardiology/Littmann Scholarship Award 1998
Diplomate, American Board of Internal Medicine
Diplomate, American Board of Cardiovascular Disease
Diplomate, American Board of Nuclear Cardiology
Fellow, American College of Cardiology
Fellow, American College of Physicians
Medical Director, Consultative and Preventive Heart Center at the Heart Institute 2009
Clinical Chief, Division of Cardiology, Medical Center 2007
Recognized by the American Heart Association for her 20 years of volunteer service in preventing and treating heart disease.
Doe JB. Distribution of adipose tissue and risk of cardiovascular disease: a 10 year study. Am Heart J 1996;244(7):63-70.
Cardiovascular complications of HIV infection. Oral presentation. The 10th Annual Scientific Meeting, Heart Failure Society of America, Boca Raton, FL.
Listed in Top Cardiologists in New York, International Association of Cardiology 2010
Member of the Heart Failure Society of America (Executive Committee) 2008
American College of Cardiology (Guidelines Taskforce Committee) 2006
Key Professional Media, Inc. (2011, Winter) Heart Facts and Fiction Newsletter
Chief Fellow (2-year appointment), Interventional Cardiology Fellowship, New York Presbyterian Hospital, New York 1998
Fellowship, Cardiology Fellowship, Cleveland Clinic Foundation, Cleveland, Ohio 1993
Residency, Internal Medicine, Cleveland Clinic Foundation, Cleveland, Ohio 1990
Graduate degree, The University of Illinois School of Medicine Chicago 1990
Internship, Doctors Hospital North Columbus, Ohio 1989
Undergraduate degree, Northwestern University Evanston, IL 1985
The following is an excerpt from the "White Paper" issued by The Council for Responsible Nutrition (CRN) Washington, D.C., 2005:1-6.
For heart health, the public has been urged for many decades to reduce consumption of saturated fats and replace them with unsaturated fats. Saturated fats are the solid fats that can be seen in many meat products, such as beef, pork, poultry and some plants such as coconut, palm fruit and palm kernel oil. Seed oils like cottonseed also have relatively high levels of saturated fat. In contrast, unsaturated fats are fluid at room temperature. They include monounsaturated fats (also known as omega-9 or oleic acid) that are present in olive oil, and the polyunsaturated fatty acids (PUFAs) present in many grains, nuts, plant oils, and fish. PUFAs fall into two classes, the omega-6 and the omega-3 fatty acids. The names indicate the chemical structure of these fatty acids, which have their first unsaturated bond (double bond) at carbon number 6 or carbon number 3, respectively, from the end of the chain.