Dyslipidemias and Cardiovascular Prevention: Tailoring Treatment According to Lipid Phenotype

Sanin, Veronika; Pfetsch, Vanessa; Köenig, Wolfgang

doi:10.1007/s11886-017-0869-3

Cited by 16 publications

(16 citation statements)

References 111 publications

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“…These factors together support normal circulatory function and its adaptive response to adverse environmental challenges, disturbance of which can predispose to atherosclerosis (Kim et al, 2013; Lee et al, 2013). Factors leading to atherosclerosis include consumption of high-fat and cholesterol diet (Marir et al, 2013), dyslipidemia (Sanin et al, 2017), diabetes (Lehrke and Marx, 2017), chronic inflammation (Lee et al, 2018), genetic risk (Whayne, and Saha, 2019), lack of exercise (Yang J. et al, 2017), hypertension (Hurtubise et al, 2016), social stress (Meng et al, 2019), smoking and other unhealthy life-styles or environmental factors (Niemann et al, 2017). As shown in a cohort study in Mexico, the coronary risk factors observed were dyslipidemia (100%), hypertension (86%), obesity/overweight (75%), metabolic syndrome (71%), smoking (68%), and diabetes (58%) (Rettori et al, 2014).…”

Section: Atherosclerosis and Cardioprotective Effect Of Otmentioning

confidence: 99%

Therapeutic Potential of Oxytocin in Atherosclerotic Cardiovascular Disease: Mechanisms and Signaling Pathways

Wang

Yang

et al. 2019

Front. Neurosci.

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Coronary artery disease (CAD) is a major cardiovascular disease responsible for high morbidity and mortality worldwide. The major pathophysiological basis of CAD is atherosclerosis in association with varieties of immunometabolic disorders that can suppress oxytocin (OT) receptor (OTR) signaling in the cardiovascular system (CVS). By contrast, OT not only maintains cardiovascular integrity but also has the potential to suppress and even reverse atherosclerotic alterations and CAD. These protective effects of OT are associated with its protection of the heart and blood vessels from immunometabolic injuries and the resultant inflammation and apoptosis through both peripheral and central approaches. As a result, OT can decelerate the progression of atherosclerosis and facilitate the recovery of CVS from these injuries. At the cellular level, the protective effect of OT on CVS involves a broad array of OTR signaling events. These signals mainly belong to the reperfusion injury salvage kinase pathway that is composed of phosphatidylinositol 3-kinase-Akt-endothelial nitric oxide synthase cascades and extracellular signal-regulated protein kinase 1/2. Additionally, AMP-activated protein kinase, Ca 2+ /calmodulin-dependent protein kinase signaling and many others are also implicated in OTR signaling in the CVS protection. These signaling events interact coordinately at many levels to suppress the production of inflammatory cytokines and the activation of apoptotic pathways. A particular target of these signaling events is endoplasmic reticulum (ER) stress and mitochondrial oxidative stress that interact through mitochondria-associated ER membrane. In contrast to these protective effects and machineries, rare but serious cardiovascular disturbances were also reported in labor induction and animal studies including hypotension, reflexive tachycardia, coronary spasm or thrombosis and allergy. Here, we review our current understanding of the protective effect of OT against varieties of atherosclerotic etiologies as well as the approaches and underlying mechanisms of these effects. Moreover, potential cardiovascular disturbances following OT application are also discussed to avoid unwanted effects in clinical trials of OT usages.

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Section: Atherosclerosis and Cardioprotective Effect Of Otmentioning

confidence: 99%

Therapeutic Potential of Oxytocin in Atherosclerotic Cardiovascular Disease: Mechanisms and Signaling Pathways

Wang

Yang

et al. 2019

Front. Neurosci.

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“…Some types of treatment and prevention methods are available to address dyslipidemia and atherosclerosis, such as specific medicines, as well as the adoption of a healthy lifestyle, which includes an improvement in eating habits [ 60 ]. One of the reasons for changing these habits is to improve the quality of lipids consumed in the diet, involving recommendations to reduce SFAs, which are associated with the dyslidemia process because they cause an increase in LDL, which is due to a reduction in the production and activity of the LDLR gene, related to alter the hepatic metabolic processes and fatty acid biosynthesis [ 61 ].…”

Section: Dyslipidemiasmentioning

confidence: 99%

Fatty Acids Consumption: The Role Metabolic Aspects Involved in Obesity and Its Associated Disorders

et al. 2017

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Obesity and its associated disorders, such as insulin resistance, dyslipidemia, metabolic inflammation, dysbiosis, and non-alcoholic hepatic steatosis, are involved in several molecular and inflammatory mechanisms that alter the metabolism. Food habit changes, such as the quality of fatty acids in the diet, are proposed to treat and prevent these disorders. Some studies demonstrated that saturated fatty acids (SFA) are considered detrimental for treating these disorders. A high fat diet rich in palmitic acid, a SFA, is associated with lower insulin sensitivity and it may also increase atherosclerosis parameters. On the other hand, a high intake of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids may promote positive effects, especially on triglyceride levels and increased high-density lipoprotein (HDL) levels. Moreover, polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) are effective at limiting the hepatic steatosis process through a series of biochemical events, such as reducing the markers of non-alcoholic hepatic steatosis, increasing the gene expression of lipid metabolism, decreasing lipogenic activity, and releasing adiponectin. This current review shows that the consumption of unsaturated fatty acids, MUFA, and PUFA, and especially EPA and DHA, which can be applied as food supplements, may promote effects on glucose and lipid metabolism, as well as on metabolic inflammation, gut microbiota, and hepatic metabolism.

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“…In this context, studies have been highlighting the empowering element that nutrition information in a food service setting has in allowing consumers to make healthy choices [ 12 , 13 ] to control the advance of chronic diseases [ 14 ]. Excess sodium and lipid consumption is a significant health problem that contributes to hypertension, diabetes, obesity and other chronic illnesses which are leading causes of death worldwide [ 11 , 15 , 16 , 17 ]. Although the studies show that nutritional information is the most critical strategy to induce healthier food choices, systematic reviews assessed the influence of menu-labeling on food choices and the studies verified that the only exposition of calorie/nutrients labeling in menus is not sufficient to promote healthier food choices [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

et al. 2018

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This study aimed to create an easy tool to identify healthier choices for meal assembly in food services (self-service restaurants) and to allow consumers to compose their plates to make healthier choices. It is an interventional study, and the first step was setting healthy food parameters to design a rating scale. The first evaluation criterion was based on energy density (ED) and sodium content (SC) using “traffic light” color in the dishes’ nameplates; the second criterion was based on food groups; the third criterion was based on ingredients of the meals. After using the classification, we assessed the rating scale in a food service and we evaluated the strategy with its consumers. To evaluate the effect of the nutritional intervention, we developed a multiple-choice-questionnaire with eight questions to measure the impact on consumer food choices quantitatively. The dish nameplate allows identification of healthier choices regarding SC and/or ED by colors; ingredients that compose the dish; the food group and the serving size, helping the identification of the amount of food to compose the meal. Banners helped consumers to understand the information. After four weeks, all the consumers (n = 1000) received questionnaires regarding their comprehension of the classification. The questionnaire presented an ICC of 0.71. Most of the preparations (61%) were inadequate based on ED and/or SC at the studied food service. A total of 556 consumers returned questionnaires, and 86.3% of them observed the rating scale as a nutritional strategy. Almost 55% (n = 261) of consumers reported changes in food choice after reading the dishes nameplates. The items with greater impact on consumer change in eating behavior were the use of colors as an indicator of nutritional quality, portion size information and ingredients list. Almost 25% of the consumers that changed their eating behavior noticed more than three items presented on the nameplate.

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Dyslipidemias and Cardiovascular Prevention: Tailoring Treatment According to Lipid Phenotype

Cited by 16 publications

References 111 publications

Therapeutic Potential of Oxytocin in Atherosclerotic Cardiovascular Disease: Mechanisms and Signaling Pathways

Therapeutic Potential of Oxytocin in Atherosclerotic Cardiovascular Disease: Mechanisms and Signaling Pathways

Fatty Acids Consumption: The Role Metabolic Aspects Involved in Obesity and Its Associated Disorders

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

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