Reevaluating nutrition as a risk factor for cardio-metabolic diseases

Abstract

Introduction: The consumption of saturated fats is considered a risk factor for cardiovascular diseases.Objective: Review published papers on the role of macro-nutrient intake in cardiovascular risk.Results: Recent reports from the PURE study and several previous meta-analyses, show that the consumption of total saturated and unsaturated fat is not associated with risk of acute myocardial infarction or mortality due to cardiovascular disease. High carbohydrate intake was associated with the highest risk of total and cardiovascular mortality, while total fat consumption or of its different types was associated with a lower risk of mortality. A high consumption of fruits, vegetables and legumes was associated with lower risk of total mortality and non-cardiovascular mortality. The consumption of 100 g of legumes, two or three times a week, ameliorated deficiencies of the nutrients contained in these foods and was associated with a reduction in the risk of developing chronic non-communicable diseases.Conclusion: A healthy diet should be balanced and varied, be composed of a proportion of complex carbohydrates rich in fibber between 50-55% of the daily energy consumed, of saturated and unsaturated fat (25-30%), animal and vegetable protein (including legumes) between 15-25%, vitamins, minerals and water. These nutrients are abundantly present in fruits, vegetables, cereals, legumes, milk and its derivatives, eggs and meats, so public policies should promote the availability and access to these nutrients within primary prevention programs to reduce the growing prevalence of cardio-metabolic diseases.

Triglyceride-glucose index is associated with symptomatic coronary artery disease in patients in secondary care

“…A recent cohort involving 18 countries showed that carbohydrate consumption > 65% of energy was associated with a higher incidence of total mortality and mortality related to non-cardiovascular causes compared to 45–65% energy, however, the quality of carbohydrate intake was not addressed in this study [42]. The quality of carbohydrates is also associated with the development of NCD [43], such as added sugars and fructose, present mainly in industrial foods, and low fiber [44]. Studies have shown that consumption of a whole-grain diet is associated with reduced risk of CVD, cancers and total mortality [45].…”

Health-Related Quality of Life, Blood Pressure, and Biochemical and Anthropometric Profile in Vegetarians and Nonvegetarians

“…In this study, vegetarians had higher LDL levels than nonvegetarians. The common possible factor that could explain the high LDL concentration and higher blood pressure levels in vegetarians would be the intake of refined carbohydrates, since their excessive consumption is associated with greater adverse effects not only on the lipid profile, but also on blood pressure [ 49 ]. On the other hand, although blood pressure levels were higher in vegetarians, it is interesting that they do not have a higher BMI than nonvegetarians, since obesity is the main risk factor related to hypertension [ 48 ].…”

Nutrigenetics of antioxidant enzymes and micronutrient needs in the context of viral infections

“…Fruits and vegetables are a rich source of exogenic antioxidants, such as vitamins C and E and minerals (Mg, Zn, Mn and Se) and also of non-essential phytochemicals (polyphenols and carotenoids). Numerous studies have shown that a diet rich in fruits and vegetables is associated with reduced risk of chronic diseases (19,20) . In fact, it has been shown that during oxidative stress, dietary components can modify total antioxidant capacity, an analyte frequently used to assess the antioxidant status of biological samples, improving redox status and consequently delaying or preventing progression and onset of diseases.…”