Optimal dietary intake for cardiovascular risk reduction
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Corresponding author Wendy M. Miller, MD Division of Nutrition and Preventive Medicine, William Beaumont Hospital, 4949 Coolidge Highway, Royal Oak, MI 48073, USA. E-mail: [email protected] Current Cardiovascular Risk Reports 2009, 3:95–101 Current Medicine Group LLC ISSN 1932-9520 Copyright © 2009 by Current Medicine Group LLC
Healthful dietary intake and physical activity are advocated as first-line prevention and treatment of many diseases. Dietary intake plays a major role in preventing and promoting the leading cause of death in the United States: cardiovascular disease. Despite continually growing evidence on the relationship between nutrition and cardiovascular risk, many Americans consume an atherogenic diet resulting in a proinflammatory and prothrombotic dysmetabolic state. Overconsumption of fat, sugar, and refined carbohydrates has led to overweight and obesity for most Americans and is associated with the increasing prevalence of cardiovascular risk factors, including type 2 diabetes mellitus, hypertension, and dyslipidemia. This article reviews the association between dietary intake and cardiovascular risk and summarizes optimal dietary intake for cardiovascular risk reduction.
Introduction Cardiovascular disease remains the leading cause of death for men and women in the United States. However, epidemiologic studies and clinical trials provide compelling evidence that cardiovascular disease may be largely preventable [1]. In addition to modification of cardiovascular risk factors via regular physical activity, maintenance of a healthful body weight, and pharmacotherapy, dietary composition can have a significant impact. Scientific understanding of the interplay between dietary intake and disease continues to evolve. Diets rich in high-fiber foods such vegetables, fruits, legumes, and whole grains and limited in red meat, full-fat dairy products, and sugar-sweetened foods and beverages are associated with decreased risk of a variety of chronic disease states [2]. Although evidence supports that lower-
ing saturated fat and trans-fat intake can have beneficial effects on lipid profiles, solely restricting intake of these nutrients does not provide adequate cardiovascular risk reduction. In fact, some epidemiologists argue that an unintended consequence of public health initiatives emphasizing fat limitation may have been promotion of unrestricted carbohydrate intake and weight gain [3]. Various dietary regimens have been advocated for weight loss and cardiovascular risk reduction. However, the long-term sustainability of a diet is directly linked to the potential healthful benefits. Therefore, analysis of research on cardiovascular risk reduction and diet must include long-term compliance and outcomes. Although many studies have examined the short-term impact of dietary behaviors, long-term data are limited. This article reviews dietary patterns associated with atherogenesis as well as those with the most compelling evidence for cardiovascular risk reduction.
Dietary Factors Associated With Card
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