Abstract
Our diet plays an essential role in both the prevention and the natural history of cardiovascular disease. Recent population studies have shown that several foods (e.g., oily fish, fruit and vegetables, garlic, and fiber) have a clearly cardioprotective effect and should be consumed by patients at risk of vascular disease. In other foods, this effect is found alongside properties such as high energy content (eg, nuts or olive oil). Some foods are potential causes of organ damage. Such is the case of alcohol, which should be consumed in moderation. Prevention and treatment of disease should take into account appropriate amounts for daily consumption.
Keywords: Cardioprotective, cardiovascular risk, antioxidant, mediterranean diet
Related Books
Vitamin D - A Novel Therapy for Chronic Diseases?
Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
6