Nutritional aspects of cardiovascular disease Flashcards
1
Q
State the main risk factors for CVD
A
Obesity Insulin resistant diabetes Hypertension Genetics Foetal and infant growth Alcohol Smoking
2
Q
What does a 1% decrease in LDL cholesterol levels relate to changes in risk of CHD?
A
2-3%
3
Q
List some pro-atherogenic substances
A
Cholesterol Saturated fatty acids Trans fatty acids Sodium Alcohol
4
Q
List some anti-atherogenic substances
A
n-6 PUFA Monounsaturated fatty acids n-3 PUFA Carbohydrates Antioxidants Tea (green tea and catechin) Garlic Whole grain foods
5
Q
Name an important monounsaturated fatty acid
A
Oleic acid
6
Q
What is the origin of n-3 PUFA?
A
Marine (not plant)
7
Q
Name some important antioxidants for CVD
A
Se Zn Mn Vitamin C and E Carotenoids e.g. beta carotene, luthein, lycopene
8
Q
What is the bioactive ingredient found in garlic?
A
Allicin
9
Q
What is TMAO?
A
Trimethylamine-N-oxide, thought to be link between red meat consumption and increased CVD risk
