Nutrition Therapy for Prevention of Heart Disease
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Transcript of Nutrition Therapy for Prevention of Heart Disease
“In the United states, the most common type of heart disease is coronary artery disease (CAD), which can lead to heart attack. You can greatly reduce your risk for CAD through lifestyle changes and, in some cases,
Medication.” – Centers for Disease control
There are a plethora of lifestyle and
dietary changes that minimize
factors contributing to heart
disease. Consider the following
dietary findings:
1) In a 1999 study, a Cretan diet
high in olive oil and low in dairy and
red meat (similar to the
Mediterranean diet) showed a
greater reduction in the risk of
death or recurrent cardiovascular
disease (CVD) than a control group
that was on a low-fat diet as
suggested by the American Heart
Association2.
2) The consumption of legumes has
been shown to not only reduce LDL
(which is often thought of as “bad”
cholesterol), but to also increase
HDL (“good” cholesterol)3.
3) A study that aimed to
differentiate between the types of
fiber and their role in heart disease
prevention, found that a diet rich in
sources of insoluble fiber could aid
in the prevention and management
of hypertension, lipid profile, and
[metabolic syndrome]4, all factors
that contribute to heart disease.
4) A 24 year follow-up that took
place in Japan showed that
individuals who had practiced a
diet rich in fruits and vegetables
experienced significant reduction in
the prevalence of CVD when
compared to their counterparts
who had consumed fewer fruits and
vegetables5.
Finally, the risk factors for CVD, a
preventable disease, according to
the CDC:
• Diabetes
• Overweight and obesity
• Poor diet
• Physical inactivity
• Excessive alcohol use
References 1. Korre M, Tsoukas MA, Frantzeskou E, Yang J, Kales SN. Mediterranean Diet and Workplace Health Promotion. Current Cardiovascular Risk Reports
2014; 8(12):416. Doi:10.1007/s12170-014-0416-3
2. De Lorgeril M, Salen P, Martin J-L, Monjaud I, Delaye J, Mamelle N. Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: final report of the Lyon Diet Heart Study. Circulation 1999;99: 779-85.
3. Mohammadifard, Noushin, Nizai Sarrafzadegan, Zamzam Paknahad, and Fatemeh Nouri. “Inverse Association of Legume Consumption and Dyslipidemia: Isfahan Healthy Heart Program.” Journal of Clinical Lipidology (2014): n. pag. Web.
4. Franco, Belen M., Monstserrat L. Latre, Eva M. Esteban, Jose M. Ordovas, Jose A. Casasnovas, and Jose L. Penalvo. “Soluble and Insoluble Dietary Fibre intake and Risk Factors for Metabolic Syndrome and Cardiovascular Disease in Middle-aged Adults: The AWHS Cohort.” Nutricion Hospitalaria 30.6 (2014): 1279-288. Web.
5. Okuda, N. , K. Miura, T. Okamura, R. D. Abbott, N. Nishi, A. Fujiyoshi, Y. Kita, Y. Nakamura, N. Miyagawa, T. Hayakawa, T. Ohkubo, Y. Kiyohara, H. Ueshima, and the NIPPON DATA80 Research Group. “Fruit and Vegetable Intake and Mortality from Cardiovascular Disease in Japan: A 24-year Follow-up of the NIPPON DATA80 Study. “European Journal of Clinical Nutrition” (2015): n. pag. Web
Nutrition Therapy for the Prevention
Of Heart Disease
Implementing appropriate diet and lifestyle changes in the workplace will result in a
decrease in avoidable sickness, an improvement in company
morale and happiness, improved company longevity, and help combat heart disease, the leading killer in the U.S.1
Zachary Zimmerman Nutrition Therapy - 2015