Approximately a third of all deaths can be attributed to cardiovascular disease (CVD), making it the leading cause of morbidity and mortality worldwide. 72% of these deaths can be attributed to poor diet, making cardiovascular health nutrition a very important factor to reducing cardiovascular disease.
While low calorie diets can be helpful in improving overall health, long term calorie restriction is usually difficult to adhere to.
Dehydration happens when there is negative fluid balance in the water due to a decrease in water consumption, increased fluid loss or fluid shifts.
Over-Hydration happens when there is an increase in the extracellular fluid in the body (ECF), usually causing oedema.
In cardiovascular health nutrition, fatty acids (for lipoprotein levels), minerals (for blood pressure), vitamins and fiber are the most important nutrients.
Avoid…
- Sugar Sweetened Beverages: associated with body weight increase as well as increased effects on fat deposition, lipid metabolism, blood pressure, sensitivity to insulin and lipogenesis.
- Added Sugars: sucrose, fructose and such sugars (mostly found in sugar sweetened beverages) have been associated with an increased risk of cardiovascular disease due to lowered high density lipoprotein cholesterol, increased plasma triglyceride concentration and increased blood pressure.
- Coffee: more than 8 cups per day may increase blood pressure drastically.
- Alcohol: studies show that consuming one to two drinks per day has no negative impact on cardiovascular health. Moderate alcohol intake can be attributed to an increase in high density lipoprotein cholesterol, apolipoprotein A1, adiponectin and decreased fibrinogen levels. Heavy drinkers however show an increased risk of cardiovascular disease when compared to moderate drinkers.
- French Fries: associated with an increased risk of hypertension, diabetes (type 2) and coronary heart disease.
- High GI Diet: associated with an increase risk of coronary heart disease.
- Processed Meat: attributed to an increase in cardiovascular disease risk and mortality.
- Red Meat: high consumption may lead to a significant increase in blood pressure, oxidative stress, lipid peroxidation and negative changes within the gut microbiome.
- Sodium: high intake is attributed to an increase in blood pressure. Reducing sodium by 1g per day accounts to a reduction in the systolic blood pressure by 3.1mmHg in hypertensive patients.
ABCD Systematic Approach Assessment
A = Anthropometric: measuring body composition – weight and height, BMI, circumferences, skinfolds. If further info is required, Bioelectrical Impedance Analysis (BIA), Dynanometry (hand grip), Hydrodensinometry, and DEXA scan.
B = Biochemical Data: help detect early changes in metabolism and nutrition prior to clinical signs onset – blood tests, haemoglobin, urine and stool sample testing, kidney function test, liver function test, cholesterol and lipids (triglycerides), blood sugar, scrapings and biopsy samples.
C = Clinical Exam: patient history, drug history and risk assessment, food intake, conditions affecting digestion, absorption and excretion of nutrients, as well as emotional and mental health.
D = Dietary Assessment: diet history, food frequency questionnaire, and food diary.
Below you can find a collection of videos that can help provide a more visual approach to cardiovascular health nutrition.
Cardiovascular Disease Primary Prevention
Cardiovascular Disease Secondary Prevention
Cardiovascular Health Nutrition: The Dash Diet
Cardiovascular Health Nutrition: the Mediterranean diet
Special thanks to the creators of the featured videos on this post, specifically Youtube Channels Johns Hopkins Medicine, World Heart Federation, Well+Good and LLUHealth.
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