Nutrition and Cardiovascular Diseases

Dear Colleagues,

Historically, in the area of cardiovascular nutrition, research has focused on fats and major fatty acid classes.  Current research has shown unique physiological effects of palmitoleic acid (as well as other de novo synthesized fatty acids) and stearidonic acid.  Understanding the role of dietary fiber also has been a major focal point over the years.  In recent years, there has been the emergence of research that has evaluated different types of dietary carbohydrate and protein.  There is much ongoing research evaluating the type of dietary carbohydrate and specifically how fructose affects CVD risk versus other simple carbohydrates such as glucose.  Moreover, there is great interest in better understanding how different dietary fibers affect risk of CVD. As a result of the Dietary Approaches to Stop Hypertension (DASH) Study, dietary recommendations have evolved in support of increasing plant protein intake, and substituting plant proteins for animal proteins.  There is currently great interest in understanding the effects of animal proteins compared with plant proteins on CVD risk.  The focus of this Supplement is on unique macronutrients, how they affect CVD risk, and the underlying mechanisms that explain their biological effects.  Expanding our knowledge base in this area will be helpful for refining future dietary recommendations for health promotion.

Prof. Dr. Penny Kris-Etherton
Guets Editor