Association of dietary nutrients with blood lipids and blood pressure in 18 countries: a cross-sectional analysis from the PURE study

Abstract

Full funding sources listed at the end of the paper (see Acknowledgments).

Periodontitis and tooth loss have negative impact on dietary intake: A cross‐sectional study with stable coronary artery disease patients

“…Consistent data show that healthy dietary patterns, characterized by vegetables, fruits, white meat, and whole grains, are associated with lower risk of cardiovascular disease and incidence of major cardiovascular events . ‒ Similarly, a highly processed nutrient‐poor diet, rich in refined carbohydrates and fats, is related to higher risk for cardiovascular disease . Taking these evidences in consideration and the finds of our study, we may explain at least in part the association between periodontal and cardiovascular diseases by a negative impact of periodontal disease on diet.…”

High-Risk Atherosclerosis and Metabolic Phenotype: The Roles of Ectopic Adiposity, Atherogenic Dyslipidemia, and Inflammation

“…71 These considerations provide some biological plausibility for the observation that in large populations, higher dietary saturated fat consumption is associated with higher LDL-C, but not with higher all-cause or CVD mortality. 72 LDL-C might thus provide misleading information as to the effect of diet on ASCVD risk and may therefore be an inappropriate marker for informing dietary advice. 73,74 A further level of complexity regarding recommendations for dietary fat intake is the fact that dietary fats comprise heterogeneous molecules with diverse structures even within conventional fat classes (i.e., saturated, monounsaturated, and polyunsaturated fatty acids).…”

Do Fats or Carbohydrates Shorten Our Lives? What Does the Pure Study Reveal?

“…Питание, обогащенное жирами и углеводами, ассоциировалось с более высоким уровнем АД (р<0,001), при этом НЖК были связаны с повышением систолического и диастолического АД, тогда как полиненасыщенные жирные кислоты коррелировали с более низким диастолическим АД (р<0,001). Продукты, богатые белками приводили к статистически значимому снижению уровня, как систолического, так и диастолического АД (р<0,001) [12].…”