THANK YOU FOR USING GOARTICLES.COM
The Articles Search Engine
Take A Moment To Visit Our Other Top Web Sites:
http://www.dropjack.com http://www.seo-news.com
http://www.sitepronews.com http://www.exactseek.com
http://www.blog-search.com http://www.smartwebgadgets.com
Use and distribution of this article is subject to our Publisher
Guidelines at http://www.goarticles.com/publisher.html
================================================================
Title: Health Implications of Cardiovascular Disease & Dietary
Recommendations for Public Health Safety
Author: Dr Deryck D. Pattron, Ph.D
Article:
INTRODUCTION Cardiovascular disease (CVD) is a general medical
term used to describe all diseases of the heart and blood
vessels. It is the leading cause of death in Trinidad and Tobago
and in the United States. The World Health Organization
currently attributes 15.3 million deaths to CVD, with developing
countries, low-income and middle-income countries accounting for
86%.
Improvements in life expectancy coupled with changes in diet and
lifestyles have profoundly contributed to the epidemic of
non-communicable diseases in the 20th century. This epidemic of
non-communicable diseases is now emerging and becoming more
prominent, in most developing countries. Cardiovascular diseases
are one of the major contributors to the global burden of
non-communicable diseases. Unbalanced diets, obesity and
physical inactivity have all contributed to heart disease,
addressing these may help to stem the epidemic.
RISK FACTORS FOR CVD Behavioural Risk Factors § Inappropriate
nutrition. § Insufficient physical activity. § Increased tobacco
consumption.
Biological Risk Factors § Overweight. § Obesity. § High blood
pressure. § Diabetes. § Low cardio-respiratory fitness.
Unhealthy Dietary Practices § High consumption of saturated
fats, salt and refined carbohydrates. § Low consumption of
fruits and vegetables.
NUTRITION & CVD Fruits & Vegetables Fruits and vegetables
contain a variety of phytonutrients, potassium and fiber that
contribute to cardiovascular health. Daily intake of fresh fruit
and vegetables including berries, green leafy and cruciferous
vegetables and legumes, in an adequate quantity of approximately
400-500 g per day, is recommended to reduce the risk of coronary
heart disease, stroke and high blood pressure.
Sodium Dietary intake of sodium, from all sources, such as food
additives, food seasonings, monosodium glutamate and
preservatives should be limited so as to reduce the risk of
coronary heart disease. Sodium intake should be of no more than
70 mmol or 1.7 g of sodium per day is beneficial in reducing
blood pressure. Special sodium requirements should be exercised
with individuals such as pregnant women and non-acclimated
people who perform strenuous physical activity in hot and humid
environments who may be adversely affected by sodium reduction.
Use of potassium-enriched low-sodium substitutes is one way to
reduce sodium intake.
Potassium Adequate dietary intake of potassium lowers blood
pressure and is protective against stroke and cardiac
arrythmias. Potassium intake should be at a level which will
keep the sodium to potassium ratio close to 1.0, i.e. a daily
potassium intake level of 70-80 mmol per day. This may be
achieved through adequate daily consumption of fruits and
vegetables.
Dietary fiber Dietary fiber is a heterogeneous mixture of
polysaccharides and lignin that cannot be degraded by the
endogenous enzymes of the digestive tract. Water-soluble fibers
include pectins, gums, mucilages and some hemicelluloses.
Insoluble fibers include cellulose and other hemicelluloses.
Most fibers reduce plasma total and low density lipoprotein
(LDL) cholesterol and is protective against coronary heart
disease and has also been used in diets to lower blood pressure.
Adequate intake may be achieved through the use of fruits,
vegetables and wholegrain cereals in the diet. Fiber intake
should be a least 25-30 g per day.
Fish Regular fish consumption, that is, 1-2 servings per week is
protective against coronary heart disease and ischaemic stroke
and is recommended. The serving should provide an equivalent of
200-500 mg of eicosapentaenoic (EPA) and docosahexaenoic acid
(DHA). An optimum fish consumption of 40-60 g per day leads to
approximately a 50% reduction in death from coronary heart
disease. People who are vegetarians are recommended to ensure
adequate intake of plant sources of a-linolenic acid.
Antioxidants, folate & flavonoids The usefulness of these
antioxidants such as vitamin E, vitamin C and ß-carotene in the
treatment and prevention of CVD is controversial and
disappointing in clinical studies. These results may be due to
inadequate methodology and inability to adequately
account/control for confounding factors that may interfere with
the accuracy and reliability of clinical results. Despite these
clinical findings the use of these antioxidants should not be
excluded from the diet, because of the potential beneficial
effects as being potent free radical scavengers that serve to
mop up harmful free radicals and prevent lipid peroxidation of
cell membranes, lower blood pressure and reduce the risk
associated with CVD.
Folate and vitamin B6, from diet and supplements, have been
shown to provide protection against CVD. An intake of 0.8 mg
folic acid per day have been reported to reduce the risk of
ischaemic heart disease by 16% and stroke by 24%.
Flavonoids are polyphenolic compounds that occur in a variety of
foods of vegetable origin, such as tea, onions and apples. These
compounds have been shown to reduce the risk of CVD.
Fatty acids & dietary cholesterol Dietary fats, in particular
saturated fatty acids have been shown to raise total and
low-density lipoprotein cholesterol, predetermining factors for
high blood pressure and CVD. Other fats such as myristic and
palmitic fatty acids have the greatest effects on raising total
and LDL cholesterol. These fatty acids are abundant in diets
rich in diary products and meat and should therefore be avoided
or used sparingly. Stearic fatty acid on the other hand has not
been shown to elevate blood LDL cholesterol and is found in
foods such as beef fat and milk chocolate.
Polyunsaturated fatty acids (PUFA) are more effective than
monounsaturated fatty acids in terms of reducing the risk
associated with CVD. The only nutritionally important
monounsaturated fatty acid is oleic acid, which is abundant in
olive and canola oils and also in nuts. The most important
polyunsaturated fatty acid is linoleic acid, which is abundant
especially in soybean and sunflower oils. The most important n-3
PUFA are eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA) found in fatty fish, and ά-linolenic acid found in
plant foods. The biological effects of n-3 PUFA are wide
ranging, involving lipids and lipoproteins, blood pressure,
cardiac function, arterial compliance, endothelial function,
vascular reactivity and cardiac electrophysiology, as well as
potent antiplatelet and anti-inflammatory effects.
It is therefore recommended that saturated fatty acids and
cholesterol be replaced in the diet with polyunsaturated
vegetable oils such as linoleic acid. Deep-fried fast foods and
baked foods should be eaten sparingly or avoided in order to
decrease the risk of CVD.
Other food items and food groups Nuts are high in unsaturated
fatty acids and low in saturated fats, and contribute to
cholesterol lowering by altering the fatty acid profile of the
diet as a whole. However, because of the high energy content of
nuts, advice to include them in the diet must be tempered in
accordance with the desired energy balance.
An average consumption of 47 g of soy protein a day leads to a 9
% decline in total cholesterol and a 13 % decline in LDL
cholesterol in subjects free of coronary heart disease. Soy is
rich in isoflavones, compounds that are structurally and
functionally similar to estrogen. Several animal experiments
suggest that the intake of these isoflavones may provide
protection against coronary heart disease, but human data on
efficacy and safety are still lacking.
Diet-specific recommendations for reducing risks and deaths
associated with CVD
· Eat a variety of foods. · Eat foods containing linoleic acid
such as leafy vegetables, seeds, nuts, grains, corn oil,
sunflower oil, soyabean oil, cottonseed oil and sesame oil. ·
Increase consumption of fish and fish oils containing EPA and
DHA such as shellfish, mackerel, tuna, salmon, bluefish, mullet,
sturgeon, anchovy, herring, trout, and sardines. · Eat fresh
fruit and vegetables. · Eat foods containing myristic, palmitic
fatty acids and trans fatty acids sparingly, such as meat and
dairy products. · Eat less salty foods. · Reduce or eliminate
alcohol consumption. · Eat less fried and greasy foods. · Eat
less meats and dairy products. · Dietary supplementation of
vitamin E may be useful. · Eat foods containing ά-linolenic
fatty acid and oleic fatty acid such as nuts, seeds, soyabean
oil, wheat germ and walnuts. · Eat foods containing stearic acid
such as beef and milk chocolate. · Eat foods containing low
levels of dietary cholesterol. · Use or limit unfiltered boiled
coffee or caffeine drinks. · Eat foods containing flavonoids
such as fresh fruits, teas, wines, vegetables and soy products.
· Eat foods rich in lauric acid sparingly such as meat and dairy
products. · Use foods containing magnesium, calcium and vitamin
C such as nuts, legumes, whole grains, dark green vegetables,
seafood, chocolate, cocoa, fruits, vegetables and milk. · Eat
less sweet foods. · Eat nuts, legumes and wholegrain cereals.
Additional recommendations · Maintain a healthy body weight by
engaging in regular physical activity. · Control blood pressure
by reducing salt, fat, stress and alcohol. High blood pressure
can be successfully treated by your doctor. · Control
stress-learn how to cope. How you perceive an event and how you
react to it may impact positively or negatively on your health.
Some stress is normal and expected, since it may inspire you to
better meet life's challenges. Too much stress may be dangerous
and can negatively impact on health and lead to CVD. Learning
how to cope with stress is the key to preserving health and
longevity. (i) Recognize your signs of stress. (ii) Talk to a
friend or someone-share the burden. (iii) Think positively-keep
stress in perspective. (iv) Be physically active. (v) Eat a
balanced diet. (vi) Practice good time management. (vii) Most
important learn to relax and laugh more. · Control cholesterol
by eating: (i) Lower fat milk products. (ii) Smaller portions of
leaner cuts of meat. (iii) Less butter, margarine, oils and
salad dressing. (iv) Less or avoiding foods cooked in fat. (v)
More whole grain products, vegetables, fruits and legumes.
CONCLUSION CVD may be prevented, reduced and/or treated by
limiting the intake of fat from dairy and meat sources, avoiding
the use of hydrogenated oils and fats in cooking and manufacture
of food products, using appropriate edible vegetable oils in
small amounts, and ensuring a regular intake of fish or plant
sources of ά-linolenic acid. Preference should be given to
food preparation practices that employ non-frying methods. This
coupled with regular physical activity may serve to reduce,
eliminate or prevent unwarranted deaths caused by CVD.
REFERENCES · Ascherio A et al. Dietary fat and risk of coronary
heart disease in men: cohort follow-up study in the United
States. British Medical Journal, 1996, 313:84-90. · Hu FB et al.
Fish and omega-3 fatty acid intake and risk of coronary heart
disease in women. American Journal of Clinical Nutrition, 1999,
69:890-897. Circulation, 1996, 94:2720-2727. · Hertog MGL et al.
Dietary antioxidant flavonoids and risk of coronary heart
disease: the Zutphen Elderly Study. Lancet, 1993, 342:1007-1011.
· Katan MB. Trans fatty acids and plasma lipoproteins. Nutrition
Reviews, 2000, 58:188-191. · Kris-Etherton PM et al. The effects
of nuts on coronary heart disease risk. Nutrition Reviews, 2001,
59:103-111. · Law MR, Frost CD, Wald NJ. By how much does salt
reduction lower blood pressure? III-Analysis of data from trials
of salt reduction. British Medical Journal, 1991, 302:819-824. ·
Liu S et al. Whole-grain consumption and risk of coronary heart
disease: results from the Nurses' Health Study. American Journal
of Clinical Nutrition, 1999, 70:412-419. · Ness AR, Powles JW.
Fruit and vegetables, and cardiovascular disease: a review.
International Journal of Epidemiology, 1997, 26:1-13. · Pietinen
P et al. Intake of dietary fiber and risk of coronary heart
disease in a cohort of Finnish men. The Alpha-Tocopherol,
Beta-Carotene Cancer Prevention Study. · Reddy KS.
Cardiovascular diseases in the developing countries: dimensions,
determinants, dynamics and directions for public health action.
Public Health Nutrition, 2002, 5:231-237. · Rimm EB et al.
Folate and vitamin B6 from diet and supplements in relation to
risk of coronary heart disease among women. Journal of the
American Medical Association, 1998, 279:359-364. · Tverdal A et
al. Coffee consumption and death from coronary heart disease in
middle-aged Norwegian men and women. British Medical Journal,
1990, 300:566-569. · Yusuf S et al. Vitamin E supplementation
and cardiovascular events in high-risk patients. The Heart
Outcomes Prevention Evaluation Study Investigators. New England
Journal of Medicine, 2000, 342:154-160. · Zhang J et al. Fish
consumption and mortality from all causes, ischemic heart
disease, and stroke: an ecological study. Preventive Medicine,
1999, 28:520-529. bean and soybean intake. American Journal of
Clinical Nutrition, 1999, 70:464-474.
About the author:
Dr Pattron is a Public Health Scientist, Educator and Scholar.
================================================================
FORGET EXPENSIVE PPC ADVERTISING
Give your Website Top 10 Exposure across 100's of Search
Engines and Web Directories delivering 150 Million+ Searches/Mo.
$3 - $4/Month - Quick Inclusion - World Wide Placement!
Your Keywords - No Bidding - No Click Fraud - Stats Tracking
< http://www.exactseek.com/featured_listings.html >
================================================================
No comments:
Post a Comment