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CPR Test 2 > 77: Influence of Nutrition on Cardiovascular Disease > Flashcards

77: Influence of Nutrition on Cardiovascular Disease Flashcards

1
Q

…… is a group of diseases that include the heart and blood vessels. It is also known as artherosclerotic cardiovascular diseases (ASCVD).

A

Cardiovascular Diseases (CVD)

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2
Q

…….is the single largest cause of death in Western societies and is also named coronary artery disease (CAD).

A

Coronary Heart Disease (CHD)

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3
Q

Plaque builds up in ………..and can lead to atherosclerosis and myocardial infarction.

A

Coronary Arteries

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4
Q

Preventable risk factors Cardiovascular Disease:

A

– Diet high in trans fat, saturated fats, salt and refined sugar.
– Smoking (cigarette, cigar, pipe).
– Physical inactivity and sedentary life style.
– Excessive alcohol intake

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5
Q

Individual risk factors Cardiovascular Disease:

A

– Genetic predisposition, family history.

– Age: men > 45 years old and women > 55 years old.

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6
Q

Clinical conditions that are risk factors:

A

– Dyslipidemia • High LDL, high VLDL and low HDL
– Hypertension • BP > 140/90 mm Hg
– Obesity • BMI > 30 – Diabetes • Blood glucose > 126 mg/dL
– Metabolic Syndrome • All of the above

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7
Q

Primary Dyslipidemia is caused by:

A

Genetic Disorders

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8
Q

Secondary Dyslipidemia related to:

A

Diet:
– Diet high in saturated fats or trans fats.
– Diet high in cholesterol.
– Excessive alcohol intake.

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9
Q

Levels of Total Cholesterol, LDL-Cholesterol, TAG, HDL-C of patients with Dyslipidemia

A

High total cholesterol > 200 mg/dL
High LDL-cholesterol >160 mg/dL
High TAG > 200 mg/dL
Low HDL-C < 40 mg/dL

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10
Q

The …….. diet lowers serum total cholesterol, LDL-C and TAG.

A

Mediterranean

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11
Q

Mediterranean diet has more ………..and less ………….

A

Oleic acid 18:1

Saturated fatty acids

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12
Q

……….. increase LDL and decrease HDL and shouldn’t be ingested.

A

Trans-fatty acids

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13
Q

Saturated fatty acids especially palmitate (16:0) and a high palmitate/oleate ratio increase …….

A

LDL

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14
Q

To reduce risk of CHD, substitute saturated fatty acids for:

A
  1. Monounsaturated: Oleic acid (18:1)
  2. Polyunsaturated fatty acids (w6): Linoleic acid (18:2) dietary essential Arachidonic acid (20:4)
  3. Polyunsaturated fatty acids (w3): a-linolenic acid (18:3) dietary essential Eicosapentaenoic acid (EPA 20:5) Docosahexaenoic acid (DHA 22:6)
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15
Q

Food rich in w3 fatty acids:

A

Fish Oil/Fish
Dietary EPA and DHA- Found in Fish oil
a-linolenic acid- FOund in Flax seeds, walnuts, and soybeans

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16
Q

Dietary doses of DHA and EPA reduce:

A
  1. Arrhythmia
  2. Heart rate
  3. Blood pressure
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17
Q

A diet rich in ………….leads to less formation of blood clots

A

EPA

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18
Q

…………is reduced by prostacyclin (PGI) and stimulated by thromboxane (TXA).

A

Blood Clotting

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19
Q

EPA leads to TXA3 that has a …………potency than TXA2

A

Weaker

20
Q

It is recommended that there should be no intake of ……… and reduced intake of ……..

A

Trans fat

Palmitate

21
Q

It is recommended that you should ……… w3 fat intake as they lead to less potent inflammatory mediators than w6 fatty acids. DHA and EPA are ……….

A

Increase

Cardioprotective

22
Q

Dietary fatty acid that increases LDL levels and risk of coronary heart disease (may increase risk of prostate, colon cancer)

A

Saturated fatty acid

23
Q

……… and ………. fatty acids decease LDL levels and incidence of coronary heart disease.

A

Monounsaturated fatty acid (Maintains/Increase HDL)

Polyunsaturated fatty acids Omega-6 (Decrease HDL)

24
Q

……….. fatty acids have little to no effect on LDL or HDL , decrease incidence of coronary heart disease and risk of sudden cardiac death.

A

Polyunsaturated fatty acids w-3

- Suppress cardiac arrhythmias, reduce serum TAGS, decerase thrombosis and blood pressure

25
Q

…………is correlated to the BMI and obesity (BMI>30)

A

Dyslipidemia

26
Q

………. body shape indicates high amount of visceral fat.

A

Apple body shape

27
Q

Fatty acids from ………..are released into the portal vein and can lead to increased ………….formation leading to dyslipidemia.

A

Visceral fat depots

Hepatic VLDL

28
Q

………….increases the risk of ……….., the development of diabetes and features of Metabolic syndrome.

A

Central Obesity

CHD

29
Q

Obesity is a risk factor for chronic diseases:

A
  1. Heart disease
  2. Dyslipidemia
  3. Type-2 Diabetes
  4. Hypertension
30
Q

Health benefits of weight loss in obese individuals:

A
  1. Decreased blood glucose levels
  2. Decreased blood pressure
  3. Decreased serum TAGs and increased HDL
31
Q

Prolonged over-nutrition and weight gain causes:

A

Increase in adipocyte size and number (hyperplasia)

32
Q

……….release leptin which acts on the hypothalamus and decreases appetite

A

Adipocytes

33
Q

A peptide hormone secreted in proportion depending on the size of fat stores

A

Leptin

34
Q

Why is it hard for obese individuals to maintain their achieved lower weight for a longer period?

A

Due to weight loss and smaller size of adipocytes: Less leptin is released after a meal even though the threshold for leptin action is still the same. The amount of released leptin is not sufficient to lead to satiety in obese individuals who have lost weight.

35
Q

Refined sugar and foods with a high glycemic index raise fast the blood glucose levels resulting in a high production of ………….

A

Insulin

36
Q

Stimulates hepatic fatty acid synthesis and VLDL are released. This can lead to obesity and dyslipidemia.

A

Insulin

37
Q
  • Reduces the glycemic index in food and is generally beneficial for health.
  • Absorbs water in the intestine increasing bowel motility.
A

Fiber

38
Q

Functions of water-insoluble fiber:

A

a. Adds to bulk of stool.
b. Helps food pass more quickly
c. Stool softener.

39
Q

Functions of water-soluble fiber:

A

a. Turns into a gel, delays gastric emptying, feeling of satiety.
b. Is fermented by intestinal bacteria.
c. Lowers LDL-C by interfering with bile acid reabsorption.

40
Q

Moderate consumption of alcohol ……… the risk of CHD as it can lead to a ……… in LDL

A

Decrease

41
Q

……….is rich in B-vitamins which are protective against high blood homocysteine levels

A

Beer

42
Q

………cardioprotective as it contains resveratol (phenolic compound) which reduces formation of oxLDL.

A

Red Wine

This antioxidant action reduces formation of foam cells and plaque accumulation.

43
Q

HIgh ……blood level is considered a risk factor for CHD It is found in individuals with a genetic enzyme deficiency. These patients have premature vascular disease with a high death rate from thrombotic complications.

A

Homocysteine

44
Q

Individuals with ……….. deficiency show high homocysteine levels which can be reduced by supplementation with folate, B6 and B12 .

A

Vitamin B defieciency

45
Q

High ……… intake increases blood pressure and raises the risk of CHD and stroke

A

Ssalt intake (table or sea salt)

46
Q

Trace minerals (zinc, copper, manganese, iron.), Vitamin C and E and Radical Scavengers are ……… that protect against CHD

A

Micronutrients

47
Q

DASH diet Dietary Approaches to Stop Hypertension:

A
  1. Low in sodium, reduced intake of processed foods.
  2. Cooked without added table salt.
  3. Low in saturated fats and no trans fats.
  4. Rich in potassium, calcium, magnesium, fiber and protein.

CPR Test 2 (28 decks)

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