Cardiovascular Disease, Risk factors and Nutrition

Cardiovascular disease (CVD) is the important cause of death in many developed countries and remains one of the major diseases strongly affected by the diet. Nutrition may affect CVD directly by contributing to the accumulation of vascular plaques and indirectly by regulating the rate of aging. Consumption of ultra-processed foods worldwide has increased substantially, studies must show that higher consumption of ultra-processed foods was related with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases. Recent study originate that eating more plant-based foods reduces the risk of heart failure by 40%, while another one found that a vegetarian diet cuts the risk of heart disease death.

  • Atherosclerosis and Hypertension affected by diet
  • Nutrients and their impact on cardiovascular disease
  • Dietary Cholesterol intake
  • Obesity associated with cardiovascular disease

  • Cardiac-gated imaging techniques
  • Myocardial perfusion imaging
  • Cardiac magnetic resonance imaging (MRI)
  • Chest X-ray
  • Three-dimensional echocardiography
  • Angiocardiography

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