Nutrition and cardiovascular disease #MMPMID9182652
Klor HU; Hauenschild A; Holbach I; Schnell-Kretschmer H; Stroh S
Eur J Med Res 1997[Jun]; 2 (6): 243-57 PMID9182652show ga
The association between nutrition and coronary heart disease is mainly due to the effect of nutrients on serum lipids and lipoproteins. Cholesterol intake does not play a very important role for plasma cholesterol although there is a strong interindividual difference in response. The intake of saturated fatty acids strongly negatively affects plasma low-density lipoprotein cholesterol concentration while mono- and polyunsaturated fatty acids are generally regarded as beneficial. Omega-3 fatty acids mainly decrease triglyceride concentration while omega-6 polyunsaturated fatty acids mainly affect low-density lipoprotein cholesterol. Other nutrients which affect risk for coronary heart disease are dietary fiber, calcium, magnesium, iron, antioxidants as well as vitamins. Dietary fiber decrease intake of calories and fat, while iron and antioxidants play a role in oxidative modification of low-density lipoproteins. A low intake would lead to an accelerated uptake of low-density lipoprotein into the macrophage. Yet, intervention studies have not shown conclusively the benefit of a high-dose supplementation of the antioxidants vitamin E or beta-carotene on coronary heart disease. Homocysteine plasma concentration is influenced by folate as well as vitamin B6 and B12. Whether a high-dose supplementation with these substances does not only decrease plasma concentrations of homocysteine but also positively influence the course of coronary heart disease remains to be established.
Eur+J+Med+Res 1997 ; 2 (6): 243-57
