Diet and Cardiovascular Disease

Question 1

What are key dietary factors that increase the risk of CVD?

Answer 1

High saturated fat intake → Increases LDL cholesterol, promoting atherosclerosis.

Trans fats → Found in processed foods, raises LDL and lowers HDL.
High sodium intake → Contributes to hypertension.

Excess sugar & refined carbohydrates → Promotes obesity, insulin resistance, and type 2 diabetes.

Low fiber intake → Reduces cholesterol excretion, increasing CVD risk.

Excessive alcohol consumption → Raises blood pressure and triglycerides.

Question 2

What dietary components help protect against CVD?

Answer 2

Omega-3 fatty acids (fish, flaxseeds) → Reduce inflammation, lower triglycerides.

Monounsaturated & polyunsaturated fats (olive oil, nuts) → Improve lipid profile.

Dietary fiber (whole grains, legumes, fruits, vegetables) → Lowers cholesterol.

Antioxidants (vitamins C & E, polyphenols) → Reduce oxidative stress on arteries.

Magnesium & potassium (bananas, leafy greens) → Help regulate blood pressure.

Plant sterols & stanols → Lower LDL cholesterol levels.

Question 3

What evidence supports diet’s role in CVD prevention?

Answer 3

Mediterranean Diet → Rich in healthy fats, fiber, and antioxidants, reduces CVD risk.

DASH Diet (Dietary Approaches to Stop Hypertension) → Lowers blood pressure with high potassium, low sodium intake.

Whole-food, plant-based diets → Reduce LDL cholesterol and inflammation.

Interventional studies show reducing saturated fats and increasing unsaturated fats lowers CVD risk.

Question 4

What are the limitations of dietary studies on CVD?

Answer 4

Many rely on observational data, making causation hard to establish.

Confounding factors (lifestyle, genetics) may influence results.

Dietary adherence in clinical trials varies, affecting outcomes