called ‘ischemia’. The reduced oxygen supply causes pain. If the pain occurs in the chest and radiates down the left arm, it is called ‘angina pectoris’ . When the lumen of the coronary artery which is the blood vessel that nourishes the heart muscles become too narrow, it cuts off the blood flow to the heart muscle (myocardium) depriving it of oxygen.
This is termed as a ‘heart attack or myocardial infarction’. When blood flow to the brain is blocked in this way, it results in a ‘stroke’. Normal Artery Initial Stage Fatty plaque Pathophysiology of atherosclerosis Advanced Stage Completely blocked artery Fig . Stages of atherosclerosis UNIT - - - NUTRITION IN HYPERTENSION AND CARDIO-VASCULAR DISEASE Match the following a) Myocardial infarction - disruption of blood flow to the brain b) Plaque chest pain c) Angina pectoris - inadequate blood supply to tissues d) Ischemia fatty deposits in arteries e) Stroke heart attack Activity : .
Blood lipids Fatty substances such as cholesterol and triglycerides found in the blood are termed as ‘blood lipids’. ¡ ¡ Cholesterol: It is a steroid alcohol found exclusively in animals. Our body can synthesize cholesterol in the liver irrespective of whether it is provided in the diet. This is called “endogenous cholesterol”.
A cholesterol level of less than 200mg/dl of blood is desirable (National Cholesterol Education Program (NCEP), ). ¡ ¡ Triglycerides (TG): Triglycerides are made up of glycerol and fatty acids. They are the main constituents of natural fats and oils. TG is the most common type of fat in the body.
A TG level of less than mg/dl of blood is considered desirable (NCEP), ). For improved metabolic health and protection to the heart and blood vessels in individuals with increased risk of CVD, the American Heart Association now recommends an optimum fasting TG level of mg/dL (AHA, ). AHA also recommends that this may be achieved with diet, weight loss, and increased physical activity. ¡ ¡ Phospholipids: It is a lipid containing a phosphate group in its structure.
They are an important component of