Cardiovascular Disease and Diet
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Top Contributors - Lucinda hampton
Introduction[edit | edit source]
Cardiovascular diseases (CVD) are the leading cause of mortality worldwide. Human health is influenced by diet. With the current obesity epidemic contributing to the slowed rate of improvement in CVD morbidity and mortality, dietary counselling is critical to improve overall cardiovascular outcomes.
Current research refers to a dietary pattern that is rich in fruits and vegetables, as the most cardioprotective, due to its high concentration of bioactive compounds for example unsaturated fatty acids, polyphenols, fiber, phytosterols, vitamins and minerals. These compounds exert antioxidant, anti-inflammatory and antithrombotic effects contributing to the delay of CVD initiation and progression.[1][2]
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References[edit | edit source]
- ↑ Badimon L, Chagas P, Chiva-Blanch G. Diet and cardiovascular disease: effects of foods and nutrients in classical and emerging cardiovascular risk factors. Current medicinal chemistry. 2019 Jun 1;26(19):3639-51. Available:https://pubmed.ncbi.nlm.nih.gov/28462707/ (accessed 11.9.2022)
- ↑ Pallazola VA, Davis DM, Whelton SP, Cardoso R, Latina JM, Michos ED, Sarkar S, Blumenthal RS, Arnett DK, Stone NJ, Welty FK. A clinician's guide to healthy eating for cardiovascular disease prevention. Mayo Clinic Proceedings: Innovations, Quality & Outcomes. 2019 Sep 1;3(3):251-67. Available: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6713921/ (accessed 11.9.2022)
