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Dietary Guidance for Cardiovascular Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Epidemiology".

Deadline for manuscript submissions: closed (25 May 2024) | Viewed by 8371

Special Issue Editor


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Guest Editor
Athens Medical School, University of Athens, Athens, Greece
Interests: arterial hypertension; metabolic syndrome; aortic stiffness; cardiovascular aging

Special Issue Information

Dear Colleagues,

The primary prevention of cardiovascular disease is fundamental to reducing the rates of morbidity and mortality worldwide. Among the modifiable lifestyle behaviors, a healthy diet along with exercise and smoking cessation remain the cornerstones of primary prevention. Considering diet, a wide range of dietary products have been shown to exert beneficial effects on vascular function, whereas others have been shown to have the opposite effect. Food and beverages with antioxidant and anti-inflammatory properties are beneficial for cardiovascular health. Vitamins, such as vitamin D, may also confer a protective effect. On the other hand, saturated fats and carbohydrates accelerate cardiovascular aging and should be avoided. The so-called Mediterranean diet is probably the most studied dietary pattern and is recommended for the promotion of cardiovascular and holistic health. However, other diets are also appealing. Taking into consideration the ample data on the effect of diet on cardiovascular and total mortality and given that calorie restriction has been proposed as the one of the most effective measures to delay cardiovascular aging, dietary guidance for cardiovascular health focusing on the most essential diet components and nutrients, based on their molecular actions and clinical outcomes, is warranted. Recommended doses and optimal intake frequency will enable the most comprehensive approach toward the issue.

Dr. Panagiota G. Pietri
Guest Editor

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Keywords

  • diet
  • cardiovascular health
  • lipids
  • carbohydrates
  • vitamins
  • salt
  • coffee
  • antioxidants
  • primary prevention

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Published Papers (4 papers)

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Editorial

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7 pages, 482 KiB  
Editorial
Dietary Guidance for Cardiovascular Health: Consensus and Controversies
by Panagiota Pietri
Nutrients 2023, 15(19), 4295; https://doi.org/10.3390/nu15194295 - 9 Oct 2023
Cited by 2 | Viewed by 2563
Abstract
Healthy diet, regular exercise and smoking cessation comprise the ‘golden triad’ of primary prevention of cardiovascular disease (CVD) [...] Full article
(This article belongs to the Special Issue Dietary Guidance for Cardiovascular Health)
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Research

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16 pages, 691 KiB  
Article
Carbohydrate Quality Is Independently Associated with Cardiometabolic Risk in Chinese Individuals with Impaired Glucose Tolerance
by Natural H. S. Chu, Yelia Yu, Jie He, Cynthia R. H. Li, Seong I. Pai, Kathy H. T. Leung, Ronald C. W. Ma, Juliana C. N. Chan and Elaine Chow
Nutrients 2025, 17(7), 1123; https://doi.org/10.3390/nu17071123 - 24 Mar 2025
Viewed by 523
Abstract
Background/Objectives: Dietary manipulation with carbohydrate restriction has been extensively investigated in diabetes prevention programmes. Carbohydrate (CHO) quality, rather than quantity, is associated with various metabolic outcomes. Few studies examined the fibre/CHO ratio on lipid profiles, liver fat and insulin resistance in individuals [...] Read more.
Background/Objectives: Dietary manipulation with carbohydrate restriction has been extensively investigated in diabetes prevention programmes. Carbohydrate (CHO) quality, rather than quantity, is associated with various metabolic outcomes. Few studies examined the fibre/CHO ratio on lipid profiles, liver fat and insulin resistance in individuals with impaired glucose tolerance (IGT). Methods: In this comprehensive cross-sectional study, we evaluated the association of carbohydrate-related nutritional factors with metabolic parameters in a cohort of 177 Hong Kong Chinese with impaired glucose tolerance (IGT). The subjects underwent a 75 g oral glucose tolerance test (OGTT) with measurement of plasma C-peptide and lipid profiles, body composition, transient elastography, and three-day food records. The fibre/CHO ratio is calculated by dividing fibre intake by total carbohydrate intake (in grams). Results: The median (IQR) age of the study cohort was 60 (54–62) with a mean ± SD BMI of 26.7 ± 3.9 kg/m2, and 40.7% were female. A higher carbohydrate quality, measured as fibre/CHO ratio, was inversely correlated with triglycerides (r = −0.305, p < 0.001) and positively correlated with High-density lipoproteins cholesterol (HDL-C) (r = 0.354, p < 0.001). These associations remained significant after adjusting for age, gender, lipid-lowering drugs, total calorie, macronutrient and sugar intake, physical activity and sodium/potassium ratio. Blood pressure, liver fat and insulin resistance were also associated with the fibre/CHO ratio after the adjustment of these confounding factors. Consuming more than 5.5 g of fibre per 100 g carbohydrate was associated with lower serum triglycerides. Conclusions: Our results highlight the potential for using the fibre/CHO ratio as a metric for daily carbohydrate quality and the importance of addressing both carbohydrate quality and quantity in designing dietary interventions to reduce cardiometabolic risk. Full article
(This article belongs to the Special Issue Dietary Guidance for Cardiovascular Health)
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22 pages, 1835 KiB  
Article
Selected Psychosocial Factors, Nutritional Behavior, and the Analysis of Concentrations of Selected Vitamins in Patients with Cardiovascular Diseases
by Anna Krystyna Główka, Magdalena Kowalówka, Paweł Burchardt, Anna Komosa, Łukasz Kruszyna, Mirosław Andrusiewicz, Juliusz Przysławski and Marta Karaźniewicz-Łada
Nutrients 2024, 16(12), 1866; https://doi.org/10.3390/nu16121866 - 14 Jun 2024
Cited by 1 | Viewed by 1351
Abstract
Cardiovascular diseases (CVD) are the leading cause of death worldwide, influenced by the interaction of factors, including age, sex, genetic conditions, overweight/obesity, hypertension, an abnormal lipid profile, vitamin deficiencies, diabetes, and psychological factors. This study aimed to assess the relationships between psychosocial and [...] Read more.
Cardiovascular diseases (CVD) are the leading cause of death worldwide, influenced by the interaction of factors, including age, sex, genetic conditions, overweight/obesity, hypertension, an abnormal lipid profile, vitamin deficiencies, diabetes, and psychological factors. This study aimed to assess the relationships between psychosocial and nutritional factors in a group of 61 patients with CVD (i.e., atherosclerosis, hypertension, ischemic heart disease, and myocardial infarction) and their possible impact on the course of the disease. The plasma concentrations of vitamins A, E, D, and β-carotene were determined using validated HPLC-MS/MS, while the lipid profile was analyzed enzymatically. Psychosocial factors and nutritional behaviors were assessed using author-designed questionnaires. Over 50% of patients had 25-OH-D3 and retinol deficiencies, while >85% of patients exhibited significant deficiencies in α-tocopherol and β-carotene. The lipid profile showed no specific relationship with any particular CVD. Dietary behavior minimally impacted biochemical parameters except for higher β-carotene concentrations in the group with higher fruit and vegetable intake. The negative impact of the CVD on selected parameters of quality of life was noticed. To increase the effectiveness of the prevention and treatment of CVD, the need for interdisciplinary cooperation observed between doctors, psychologists, and specialists in human nutrition seems to be justified. Full article
(This article belongs to the Special Issue Dietary Guidance for Cardiovascular Health)
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Review

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12 pages, 268 KiB  
Review
Bridging the Gap: The Need to Implement Dietary Guidance to Address Cardiovascular Health
by Alison G. M. Brown, Samantha Adas, Janet de Jesus, Nicole Farmer, Rachel Fisher and Charlotte A. Pratt
Nutrients 2024, 16(13), 2125; https://doi.org/10.3390/nu16132125 - 3 Jul 2024
Cited by 2 | Viewed by 3076
Abstract
Cardiovascular disease (CVD) is the leading cause of death in the U.S. and globally. Research demonstrates that diet is a leading contributor to the development of CVD, its prevention and management, and the overall promotion of cardiovascular health. This article describes the current [...] Read more.
Cardiovascular disease (CVD) is the leading cause of death in the U.S. and globally. Research demonstrates that diet is a leading contributor to the development of CVD, its prevention and management, and the overall promotion of cardiovascular health. This article describes the current state of the evidence, including research on the DASH and Mediterranean diets to promote cardiovascular health and prevent CVD. The article suggests approaches to implement evidence-based diets and federal dietary guidance to promote the adoption and integration of these interventions in both community and clinical settings. It highlights the current U.S. federal interest in “Food is Medicine” and its importance in addressing diet-related chronic diseases and promoting cardiovascular health. Full article
(This article belongs to the Special Issue Dietary Guidance for Cardiovascular Health)
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