Nutritional Aspects of Cardiovascular Disease

Question 1

Prevention strategies

Answer 1

Tackling unhealthy lifestyles

Optimising risk factors

Question 2

Pro-atherogenic dietary components

Answer 2

Cholesterol
Saturated fatty acids
Tans fatty acids
Sodium
Alcohol

Question 3

Anti-atherogenic dietary components

Answer 3

Polyunsaturated fatty acids
Carbohydrate-rich diet
Non-starch polysaccharides
Monounsaturated fatty acids
Antioxidants
Phytochemicals

Question 4

Miscellaneous dietary factors

Answer 4

Homocysteine (B12 and folate)
Garlic and onions (allicin)
Green tea (catechins)

Question 5

Plasma (LDL) concentration is influenced by

Answer 5

Fat content and quality in diet

Question 6

Increased plasma level (LDL level) results in increased risk of

Answer 6

Coronary heart disease

Question 7

High level of saturated fatty acids results in

Answer 7

Raised blood cholesterol level

Question 8

Saturated fatty acids act on

Answer 8

LDL receptors

Question 9

Saturated fatty acids can have

Answer 9

Aggregatory effects

Question 10

Effect of trans fatty acids

Answer 10

Raise LDL cholesterol and plasma TAG and lower HDL cholesterol

Question 11

Effect of sodium

Answer 11

Influences thrombosis by increasing blood pressure

Question 12

Effect of alcohol

Answer 12

Raises blood pressure

Question 13

Effect of n(omega)-6 polyunsaturated fatty acids

Answer 13

Lower LDL cholesterol but also HDL cholesterol

Question 14

Effect of monounsaturated fatty acids

Answer 14

Reduces both total and LDL cholesterol in the plasma

Question 15

Effect of n(omega)-3 polyunsaturated fatty acids

Answer 15

Reduce TAG plasma levels
Anti-inflammatory and anti-thrombotic properties
Reduce sudden death and non-fatal MI
Decrease blood pressure

Question 16

Effect of high carbohydrate diet

Answer 16

Reduces CHD risk by reducing fat intake as high energy derived from carbohydrates

Question 17

Effect of non-starch polysaccharides

Answer 17

Reduces cholesterol level

Beneficial effects on insulin secretion and gut health

Question 18

Effect of antioxidants

Answer 18

Cellular defence against activated oxygen species

Question 19

Effect of green tea

Answer 19

Contains catechins which are natural antioxidants that help prevent cell damage

Question 20

Effect of garlic

Answer 20

Contains allicin which is a bioactive ingredient, reduced platelet aggregation, increases fibrinolysis, decreases plasma fibrinogen

Question 21

NICE recommendation for intake of n(omega)-3 polyunsaturated fatty acids

Answer 21

2 portions of fish a week including a portion of oily fish

Question 22

n(omega)-3 polyunsaturated fatty acids are found in which food

Answer 22

Oily fish

Question 23

Examples of whole grain foods

Answer 23

Barley
Whole wheat
Popcorn
Whole corn
Oatmeal
Whole rye

Question 24

Benefit of whole grains

Answer 24

Decrease cholesterol and bile acid absorption
Increase cholesterol mobilisation
Increases variety of wealth of gut microbiota and short chain fatty acids

Question 25

Other dietary components important for cardiovascular health

Answer 25

Vitamin D
Carotenoids
Phytochemicals

Question 26

Dietary components can alter

Answer 26

Molecular processes eg. DNA structure, gene expression and metabolism

Question 27

Individual genetic variation can influence

Answer 27

How nutrients are assimilated, metabolised, stored and excreted by the body