Abstract
Our diet plays an essential role in both the prevention and the natural history of cardiovascular disease. Recent population studies have shown that several foods (e.g., oily fish, fruit and vegetables, garlic, and fiber) have a clearly cardioprotective effect and should be consumed by patients at risk of vascular disease. In other foods, this effect is found alongside properties such as high energy content (eg, nuts or olive oil). Some foods are potential causes of organ damage. Such is the case of alcohol, which should be consumed in moderation. Prevention and treatment of disease should take into account appropriate amounts for daily consumption.
Keywords: Cardioprotective, cardiovascular risk, antioxidant, mediterranean diet
Current Nutrition & Food Science
Title: The Mediterranean Diet: A Combination of Beneficial Elements for Cardiovascular Disease
Volume: 6 Issue: 2
Author(s): Maria Teresa Aldamiz-Echevarria Lois, Carlos Recarte Garcia-Andrade, Luis Antonio Alvarez-Sala Walther and Jesus Millan Nunez-Cortes
Affiliation:
Keywords: Cardioprotective, cardiovascular risk, antioxidant, mediterranean diet
Abstract: Our diet plays an essential role in both the prevention and the natural history of cardiovascular disease. Recent population studies have shown that several foods (e.g., oily fish, fruit and vegetables, garlic, and fiber) have a clearly cardioprotective effect and should be consumed by patients at risk of vascular disease. In other foods, this effect is found alongside properties such as high energy content (eg, nuts or olive oil). Some foods are potential causes of organ damage. Such is the case of alcohol, which should be consumed in moderation. Prevention and treatment of disease should take into account appropriate amounts for daily consumption.
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Cite this article as:
Teresa Aldamiz-Echevarria Lois Maria, Recarte Garcia-Andrade Carlos, Antonio Alvarez-Sala Walther Luis and Millan Nunez-Cortes Jesus, The Mediterranean Diet: A Combination of Beneficial Elements for Cardiovascular Disease, Current Nutrition & Food Science 2010; 6 (2) . https://dx.doi.org/10.2174/157340110791233229
DOI https://dx.doi.org/10.2174/157340110791233229 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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