Diet and Cardiovascular Disease: Effects of Foods and Nutrients in Classical and Emerging Cardiovascular Risk Factors

Title:Diet and Cardiovascular Disease: Effects of Foods and Nutrients in Classical and Emerging Cardiovascular Risk Factors

VOLUME: 24

Author(s):Lina Badimon*, Patricia Chagas and Gemma Chiva-Blanch

Affiliation:Biomedical Research Institute Sant Pau - Cardiovascular Research Center Barcelona, Biomedical Research Institute Sant Pau - Cardiovascular Research Center Barcelona, Biomedical Research Institute Sant Pau - Cardiovascular Research Center Barcelona

Keywords:cardiovascular disease, risk factors, antioxidants, fatty acids, polyphenols, Mediterranean diet, cholesterol, inflammation.

Abstract:Cardiovascular diseases (CVD) are the leading cause of mortality worldwide. Diet comprises a mixture of food compounds that has an influence on human health. The relationship between diet and health is extremely complex and strategies to delay or prevent chronic diseases such as CVD are of utmost interest because chronic diseases and more concretely CVD are still the leading cause of death and disability worldwide. In this mini-review, we aimed to summarize the current knowledge about the principal diet components that potentially influence CVD initiation and progression. Current research places the Mediterranean dietary pattern, rich in fruits and vegetables, as the most cardioprotective, because of its high concentration of bioactive compounds such as unsaturated fatty acids, polyphenols, fiber, phytosterols, vitamins and minerals, which exert antioxidant, anti-inflammatory and anti-thrombotic effects contributing to the delay of CVD initiation and progression.