Nutrition and atherosclerotic cardiovascular disease

Philip A. Sapp, Terrence M. Riley, Alyssa M. Tindall, Valerie K. Sullivan, Emily A. Johnston, Kristina Petersen, Penny M. Kris-Etherton

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Key functions of the heart and circulatory system are to supply oxygen and nutrients to all organs and tissues and remove carbon dioxide and waste products from peripheral tissues and organs. A healthy blood flow promotes the normal functions of all cells, tissues, and organs. Atherosclerosis impedes blood flow thereby initiating the onset and accelerating the progression of many cardiovascular diseases (CVDs). Atherosclerotic CVD (ASCVD) is initiated by a nonresolving inflammatory response and later develops into a chronic disease in which genetic predisposition, diet, and lifestyle promote onset and progression. Interventions targeting diet and lifestyle are the primary means of prevention and reduce the risk of ASCVD. Modifiable ASCVD risk factors are many and include overweight/obesity, elevated total cholesterol, low-density lipoprotein cholesterol, elevated triglycerides, high non-high-density lipoprotein cholesterol, low high-density lipoprotein cholesterol, elevated blood pressure, hyperglycemia, physical inactivity, cigarette smoking, stress, and an unhealthy dietary pattern. There is a strong evidence base for the current food-based dietary recommendations and specific nutrient targets (e.g., lower saturated fat, sodium, added sugars) that collectively contribute to a healthy vasculature and reduced CVD risk.

Original languageEnglish (US)
Title of host publicationPresent Knowledge in Nutrition
Subtitle of host publicationClinical and Applied Topics in Nutrition
PublisherElsevier
Pages393-411
Number of pages19
ISBN (Electronic)9780128184608
DOIs
StatePublished - Jan 1 2020

All Science Journal Classification (ASJC) codes

  • Health Professions(all)
  • Medicine(all)

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