RT Book, Section
A1 Guasch-Ferré, Marta
A1 Hu, Frank
A2 Fuster, Valentin
A2 Narula, Jagat
A2 Vaishnava, Prashant
A2 Leon, Martin B.
A2 Callans, David J.
A2 Rumsfeld, John S.
A2 Poppas, Athena
SR Print(0)
ID 1202443280
T1 Nutrition, Diet, and Alcohol in Health and Cardiovascular Disease
T2 Fuster and Hurst's The Heart, 15e
YR 2022
FD 2022
PB McGraw-Hill Education
PP New York, NY
SN 9781264257560
LK accesscardiology.mhmedical.com/content.aspx?aid=1202443280
RD 2024/04/23
AB Chapter  SummaryThis  chapter  discusses  the  state  of  knowledge  for  several  food  groups,  nutrients,  and  dietary  patterns,  and  their  relation  with  cardiovascular  health.  The  chapter  also  discusses  factors  influencing  food  choices,  the  public  health  impact  of  diet  on  cardiovascular  disease  (CVD),  and  recommendations  for  achieving  better  cardiovascular  health  (see  Fuster  and  Hurst’s  Central  Illustration).  Cardiovascular  health  can  be  improved  through  lifestyle  changes  such  as  not  smoking,  increasing  physical  activity,  and  adhering  to  a  healthy  diet.  Current  evidence  gathered  from  decades  of  nutritional  research  emphasizes  avoidance  of  excess  caloric  intake,  greater  consumption  of  vegetables,  fruits,  nuts  and  legumes,  whole  grains,  and  fish;  moderate  consumption  of  low-fat  dairy  products,  and  coffee;  and  lower  intake  of  processed  meats  and  unprocessed  red  meats,  refined  grains,  sodium,  and  sugar-sweetened  beverages  (SSBs).  Alcohol,  if  consumed,  should  be  consumed  in  low-to-moderate  amounts.  Preventive  efforts  by  healthcare  providers,  dietitians,  and  governments  should  be  focused  on  promoting  better  overall  eating  habits  and  diet  quality.  The  strategies  to  improve  the  diet  of  the  population  should  include  addressing  nutrition  literacy  of  the  general  population,  the  availability  of  healthy  affordable  foods,  the  food  environment  including  restaurants  and  school  cafeterias,  social  and  cultural  norms  regarding  eating  habits,  and  limiting  marketing  of  unhealthy  products.