Dietary Management of Cardiovascular Diseases

Study Notes

CVD encompasses various diseases affecting the heart and blood vessels, such as coronary heart disease, stroke, heart failure, hypertension, and arterial diseases.
Atherosclerotic CVD is caused by the progressive narrowing and hardening of blood vessels, known as atherosclerosis.

Defined as sustained blood pressure of 140/90 mmHg or higher, it is a critical modifiable risk factor for heart disease, stroke, kidney disease, and peripheral arterial disease.
Hypertension correlates with a shorter life expectancy and is influenced by environmental (obesity, inactivity, sodium and alcohol intake) and genetic factors.

Nutrition therapy can lower blood pressure and prevent hypertension in normotensive and pre-hypertensive individuals.
Effective dietary management may eliminate the need for medication in cases of mild hypertension.
The DASH Diet (Dietary Approaches to Stop Hypertension) is recommended:
- High in fruits, vegetables, low-fat dairy, and whole grains.
- Moderate in poultry, fish, and nuts.
- Low in fats, red meats, and added sugars.
The DASH diet is rich in nutrients like potassium, magnesium, calcium, and fiber while being low in total fats, saturated fats, and cholesterol.
Following the DASH diet leads to significant reductions in both systolic and diastolic blood pressure, comparable to drug monotherapy for mild hypertension.
Blood pressure reductions occur without caloric restriction or sodium intake reduction.

Limit sodium intake to 1,500 mg/day; lower sodium correlates with lower blood pressure levels.
The DASH diet consistently results in lower blood pressure compared to control diets at all sodium levels.
Processed foods account for about 77% of sodium intake in the typical American diet, often containing "hidden" sodium.

Eliminate high-sodium processed foods; opt for fresh or low-sodium products.
Avoid adding salt during cooking or at the table.
Read Nutrition Facts labels; aim for foods with less than 300 mg sodium per serving.
Educate patients on how reducing sodium helps the body eliminate excess fluid and lower blood pressure.
Sodium often comes from preservatives, leavening agents, and flavor enhancers in foods.
Low-sodium salt substitutes may still contain sodium; they can help reduce overall sodium intake gradually.
Seek low-sodium options when dining out and enhance flavors using herbs, spices, lemon juice, and vinegar.

Increase potassium intake to 4,700 mg/day; higher potassium levels are associated with decreased blood pressure in both hypertensive and normotensive individuals.
Weight loss is effective in reducing blood pressure; the more weight lost, the greater the reduction in blood pressure.