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Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander?
The role of nutrition in the pathogenesis of cardiovascular disease has long been debated. The established notion of the deleterious effects of fat is recently under question, with numerous studies demonstrating the benefits of low-carbohydrate, high-fat diets in terms of obesity, diabetes, dyslipid...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316552/ https://www.ncbi.nlm.nih.gov/pubmed/30518065 http://dx.doi.org/10.3390/nu10121912 |
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author | Korakas, Emmanouil Dimitriadis, George Raptis, Athanasios Lambadiari, Vaia |
author_facet | Korakas, Emmanouil Dimitriadis, George Raptis, Athanasios Lambadiari, Vaia |
author_sort | Korakas, Emmanouil |
collection | PubMed |
description | The role of nutrition in the pathogenesis of cardiovascular disease has long been debated. The established notion of the deleterious effects of fat is recently under question, with numerous studies demonstrating the benefits of low-carbohydrate, high-fat diets in terms of obesity, diabetes, dyslipidemia, and metabolic derangement. Monounsaturated and polyunsaturated fatty acids, especially n-3 PUFAs (polyunsaturated fatty acids), are the types of fat that favor metabolic markers and are key components of the Mediterranean Diet, which is considered an ideal dietary pattern with great cardioprotective effects. Except for macronutrients, however, micronutrients like polyphenols, carotenoids, and vitamins act on molecular pathways that affect oxidative stress, endothelial function, and lipid and glucose homeostasis. In relation to these metabolic markers, the human gut microbiome is constantly revealed, with its composition being altered by even small dietary changes and different microbial populations being associated with adverse cardiovascular outcomes, thus becoming the target for potential new treatment interventions. This review aims to present the most recent data concerning different dietary patterns at both the macro- and micronutrient level and their association with atherosclerosis, obesity, and other risk factors for cardiovascular disease. |
format | Online Article Text |
id | pubmed-6316552 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63165522019-01-08 Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? Korakas, Emmanouil Dimitriadis, George Raptis, Athanasios Lambadiari, Vaia Nutrients Review The role of nutrition in the pathogenesis of cardiovascular disease has long been debated. The established notion of the deleterious effects of fat is recently under question, with numerous studies demonstrating the benefits of low-carbohydrate, high-fat diets in terms of obesity, diabetes, dyslipidemia, and metabolic derangement. Monounsaturated and polyunsaturated fatty acids, especially n-3 PUFAs (polyunsaturated fatty acids), are the types of fat that favor metabolic markers and are key components of the Mediterranean Diet, which is considered an ideal dietary pattern with great cardioprotective effects. Except for macronutrients, however, micronutrients like polyphenols, carotenoids, and vitamins act on molecular pathways that affect oxidative stress, endothelial function, and lipid and glucose homeostasis. In relation to these metabolic markers, the human gut microbiome is constantly revealed, with its composition being altered by even small dietary changes and different microbial populations being associated with adverse cardiovascular outcomes, thus becoming the target for potential new treatment interventions. This review aims to present the most recent data concerning different dietary patterns at both the macro- and micronutrient level and their association with atherosclerosis, obesity, and other risk factors for cardiovascular disease. MDPI 2018-12-04 /pmc/articles/PMC6316552/ /pubmed/30518065 http://dx.doi.org/10.3390/nu10121912 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Korakas, Emmanouil Dimitriadis, George Raptis, Athanasios Lambadiari, Vaia Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? |
title | Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? |
title_full | Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? |
title_fullStr | Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? |
title_full_unstemmed | Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? |
title_short | Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander? |
title_sort | dietary composition and cardiovascular risk: a mediator or a bystander? |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316552/ https://www.ncbi.nlm.nih.gov/pubmed/30518065 http://dx.doi.org/10.3390/nu10121912 |
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