Diet and Nutrition after the PURE study

Malhotra, Aneil; Sahdev, Nikhil; Sharma, Sanjay

doi:10.1093/eurheartj/ehy178

Cited by 6 publications

(1 citation statement)

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“…Moreover, substitution of saturated fat with polyunsaturated fatty acids is strongly emphasized [27]. On top of that, in June 2017, the American Heart Association’s (AHA) presidential advisory on the lipid content of nutrition concluded that replacing saturated fat with polyunsaturated vegetable oil can reduce CVD by 30% [28,29].…”

Section: Low-carbohydrate Diets Vs Low-fat Diets: a Long-standingmentioning

confidence: 99%

Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander?

et al. 2018

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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.

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Section: Low-carbohydrate Diets Vs Low-fat Diets: a Long-standingmentioning

confidence: 99%