Nutrition Flashcards
Prevention strategies impact
Tackling poor quality diet, physical inactivity, smoking
Optimizing risk factor
Can reduce CVD by 80% and 40% of cancers
Proatherogenic dietary factors
Cholesterol Saturated FA Trans FA Sodium Alcohol Homocysteine (B12 and folate)
Antiatherogenic dietary factors
PUFA (poly unsaturated fatty acid) Carb- rich diet NSP (non starch polysaccharide) MUFA Garlic and onions Green tea
1% lowering of plasma cholesterol lowers chd by
2-3% lower risk of CHD
Saturated Fatty acids consumption and which effect blood cholesterol
Should be under 11% of energy consumption but is 12.6 average
High level of 14:0 and 16:0 increases blood cholesterol
Trans fatty acids
Raise LDL cholesterol and plasma TAG and lower HDL cholesterol
Replacing 1% of energy reduces CHD by 12%
Recommended no more than 2% of energy per day
Sodium
Influence thrombosis by increasing BP
7.2g is average but should be under 6g
Alcohol
Raises BP
N-6 PUFA
Lowers LDL cholesterol and HDL but only for 13% energy or more
Monosaturated FA
Mainly oleic acid, reduces cholesterol
N-3 PUFA
Marine origin, powerfully reduces TAG but not LDL or HDL
Anti inflammatory and anti thrombotic but not a18.3
High carb diet
Reduces risk of CHD by reducing fat intake, should be 50% of energy
Not free sugars though
Antioxidants
Defend against free radicals,
Se, Zn, Mn, vitamins C and E and carotenoids and flavonoids
Green tea
Catechin
Garlic
Allicin over 7 cloves daily reduces platelet aggregation, increases fibrinolysis
