Nutritional Aspects of Cardiovascular Disease Flashcards
Prevention strategies
Tackling unhealthy lifestyles
Optimising risk factors
Pro-atherogenic dietary components
Cholesterol Saturated fatty acids Tans fatty acids Sodium Alcohol
Anti-atherogenic dietary components
Polyunsaturated fatty acids Carbohydrate-rich diet Non-starch polysaccharides Monounsaturated fatty acids Antioxidants Phytochemicals
Miscellaneous dietary factors
Homocysteine (B12 and folate)
Garlic and onions (allicin)
Green tea (catechins)
Plasma (LDL) concentration is influenced by
Fat content and quality in diet
Increased plasma level (LDL level) results in increased risk of
Coronary heart disease
High level of saturated fatty acids results in
Raised blood cholesterol level
Saturated fatty acids act on
LDL receptors
Saturated fatty acids can have
Aggregatory effects
Effect of trans fatty acids
Raise LDL cholesterol and plasma TAG and lower HDL cholesterol
Effect of sodium
Influences thrombosis by increasing blood pressure
Effect of alcohol
Raises blood pressure
Effect of n(omega)-6 polyunsaturated fatty acids
Lower LDL cholesterol but also HDL cholesterol
Effect of monounsaturated fatty acids
Reduces both total and LDL cholesterol in the plasma
Effect of n(omega)-3 polyunsaturated fatty acids
Reduce TAG plasma levels
Anti-inflammatory and anti-thrombotic properties
Reduce sudden death and non-fatal MI
Decrease blood pressure
Effect of high carbohydrate diet
Reduces CHD risk by reducing fat intake as high energy derived from carbohydrates
Effect of non-starch polysaccharides
Reduces cholesterol level
Beneficial effects on insulin secretion and gut health
Effect of antioxidants
Cellular defence against activated oxygen species
Effect of green tea
Contains catechins which are natural antioxidants that help prevent cell damage
Effect of garlic
Contains allicin which is a bioactive ingredient, reduced platelet aggregation, increases fibrinolysis, decreases plasma fibrinogen
NICE recommendation for intake of n(omega)-3 polyunsaturated fatty acids
2 portions of fish a week including a portion of oily fish
n(omega)-3 polyunsaturated fatty acids are found in which food
Oily fish
Examples of whole grain foods
Barley Whole wheat Popcorn Whole corn Oatmeal Whole rye
Benefit of whole grains
Decrease cholesterol and bile acid absorption
Increase cholesterol mobilisation
Increases variety of wealth of gut microbiota and short chain fatty acids
Other dietary components important for cardiovascular health
Vitamin D
Carotenoids
Phytochemicals
Dietary components can alter
Molecular processes eg. DNA structure, gene expression and metabolism
Individual genetic variation can influence
How nutrients are assimilated, metabolised, stored and excreted by the body
