Nutritional Aspects of Cardiovascular Disease Flashcards

1
Q

What impacts body composition and CVD risk ?

A

Excess energy intake and diet

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2
Q

What are the prevention strategies for CVD ?

A

Tackle unhealthy lifestyles
Optimising risk factors
Supressing health risk behaviours would allow to prevent at least 80% of CVDs and even 40% of cancers

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3
Q

What are the pro-atherogenic componenets ?

A
Cholesterol
Saturated FA 
Trans FA
Sodium 
Alcohol
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4
Q

What are the anti-atherogenic componenets ?

A
PUFA
CHO-rich diet 
NSP
MUFA
Antioxidant 
Phytochemicals
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5
Q

What has a strong relationship to CHD ?

A

Cholesterol- LDL

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6
Q

What reduces the risk of CHD ?

A

Lowering plasma levels by diet or drugs

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7
Q

How can hypercholesterolaemia arise ?

A

Poor lifestyle or genetic

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8
Q

What does HDL do ?

A

Lowers risk of CHD but only when LDL is low

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9
Q

What causes a raise in blood cholesterol in the diet ?

A

Saturated FAs

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10
Q

What do saturated FAs act on ?

A

LDL receptors

Raise LDL cholestrol

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11
Q

What does trans FAs do ?

A

Raise LDL cholesterol and plasma TAG

Lower HDL cholestrol

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12
Q

What is the impact of salt on the diet ?

A

Influence thrombosis by its effect on BP

Acute consumption increases risk of stroke

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13
Q

What does N-6 PUFA do ?

A

High intake lowers LDL and HDL

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14
Q

What is oleic acid ?

A

Monounsaturated FAs

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15
Q

What does oleic acid do ?

A

Reduced both total and LDL cholestrol in plasma

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16
Q

What does N-3 PUFA (marine origin) do ?

A

Reduced effects on TAG plasma levels but minimal effect on LDL
Potent anti-inflammatory and anti-thrombotic properties

17
Q

What does a high level of carbohydrates do ?

A

Risk CHD by reducing fat intake

50% of total energy intake

18
Q

What are antioxidants ?

A

Cellular defence against activated O2 species

Lower risk of CHD

19
Q

What is good in green tea ?

A

Catechin content

20
Q

What can garlic do ?

A

Decrease platelet aggregation
Increase fibrinolysis
Decrease plasma fibrinogen
Potential effect on BP, cholestrol and CRP