DLA 8: Nutritional Aspects Of Cardiovascular Disease

Question 1

Describe the major risk factors of cardiovascular
disease:

1) Individual
2) Modifiable
3) Clinical condition

Answer 1

1) Individual:
- Genetic
- Men >45, Women >55

2) Modifiable:
- Diet –> high fatty/sugar/salt
- Smoking
- Lack physical activity
- Excess alcoholintake

Question 2

Describe risk factors for CHD related to abnormal

lipoprotein pattern

Answer 2

1) Dyslipidemia
Risk Factors:
-High sat/trans fat, high cholesterol (>200), excess alch intake
Labs:
-High LDL (>160)
-High VLDL (>200 TAGS)
-Low HDL (<40)

2) Hypertension
- BP > 130/90

3) Obesity
- SMI > 30

4) Diabetes

Metabolic Sydrome can result from all

Question 3

Discuss amount and types of dietary fats related to CHD

Answer 3

1) Trans-fatty acids
- Artifically formed increase LDL and decrease HDL and can’t be ingested
- 2% increase doubles risk CHD

2) Saturated fatty acids:
- Palmitate (16:0) and high palmitate/oleate ratio increases LDL

Question 4

List important factors of obesity and its diagnosis

BMI, waist, waist/hip ratio

Answer 4

1) BMI
- Weight (Kg)/Height
- Increased = risk

2) Waist
- Men >40 inches
- Women >35 inches

3) Waist/Hip Ratio:
- Men: > 1
- Women: > 0.8

-All increase risk of CHD, diabetes, metabolic syndrome

Question 5

Discuss the health effects of over-nutrition (Obesity).

Answer 5

• Weight game

- Increase in both adipocyte size and number = hyperplasia

Question 6

Discuss the health benefits of weight loss.

Answer 6

1) Decreased blood glucose levels
2) Decreased BP
3) Decreased serum TAGS
4) Increased HDL

Question 7

Highlight the role of dietary risk factors for CHD

Answer 7

1) Refined sugars w high glycemic index:
- Raise blood glucose levels/high production insulin

2) Insulin:
- Stimulates fatty acid synthesis and VLDL are released

3) Baked goods
- Contain sugar and trans fat

Question 8

Highlight the Role of protective factors against CHD:

1) fiber
2) moderate alcohol
3) vitamins that decrease
homocysteine

Answer 8

1) Dietary Fiber:

• Water soluble:
• Lowers LDL levels by interfering w bile acid reabsorption
• Increases fecal loss of cholesterol

Water insoluble:
-Helps food pass more quickly

2) Moderate alch consumption
- Decreases LDL
- Red Wine: Contains resveratol reduces formation of oxLDL (reduces foam cells and plaque formation)
- Beer: Contains Vit B

3) Vit B12 and B6 reduce homocysteine

Question 9

What are Antioxidant, trace minerals, vitamins and their benefits.

Answer 9

-Spices = can be antioxidants, that have anti-inflammatory actions

• Trace minerals:
• Protect against radical damage: Zinc, copper, maganese, selenium, iron
• VIT C and E
• Radical scavengers: vegetables, fruit, spices

ALL Protect against CHD

Question 10

Describe food and benefits used in the DASH diet and dietary recommendations

Answer 10

Food:

1) Low sodium, processed food
2) Low saturated fats
3) No trans fat
4) Rich in potassium, calcium, magnesium, fiber and protein
6) Increase fruit, vegetables, nuts, fish

Benefits:
Reduces
1) BP
2) LDL
3) Weight

Question 11

What can dietary doses of DHA and EPA reduce

Answer 11

1) Arrhythmia
2) HR
3) BP
4) Risk of heart disease
- EPA can reduce Blood clotting as well

(Both Found in fish oil)