Potential mechanism Nuts (walnuts, almond) Tocopherols, omega- fatty Acids Lowers blood cholesterol Legumes Fibre and polyphenols Garlic Allicin Whole grains Fibre and phytochemicals Dark chocolate Flavonoid Small oily fish Omega- fatty acids Lowers blood cholesterol Inhibits of LDL-C oxidation Lowers blood triglycerides Citrus fruits and vegetables Vitamin C Inhibits of LDL-C oxidation Antioxidant action Lowers blood pressure Green tea and black tea Polyphenols Tomato Lycopene Soy proteins Genistein and Daidzein Lowers blood cholesterol Inhibits of LDL-C oxidation Antioxidant action Table . : Possible cardio-protective effects of functional foods Source: Eman M. Alissa and Gordon A. Ferns ( ), Functional Foods and Nutraceuticals in the Primary Prevention of Cardiovascular Diseases, Journal of Nutrition and Metabolism, pg , .
UNIT - - - NUTRITION IN HYPERTENSION AND CARDIO-VASCULAR DISEASE State whether true or false Question True False As a person gets older, their risk for CVD decreases When energy intake is more than the energy expended, it results in obesity Smoking is a risk factor for hypertension Blood pressure above / mmHg is stage hypertension Cholesterol can be synthesized by the body A healthy diet contains lots of fatty food. Low level of HDL is associated with atherosclerosis and CVD. Activity : . Recommendations to reduce risk of CVD Here are a few recommendations to reduce risk of CVD: ¡ ¡ Maintain a healthy body weight by balancing energy intake and physical activity.
¡ ¡ Consume a variety of whole fruits and vegetables to ensure adequate fibre, mineral and vitamin intake. ¡ ¡ Include whole grains as they provide complex carbohydrates, vitamins, minerals and fibre that have been associated with reduced risk of CVD. ¡ ¡ Limit intake of saturated fat to < % of calories. A reduction in cholesterol intake to much lower levels (< mg/day) is advised for individuals with elevated LDL cholesterol levels, diabetes, and/or cardiovascular disease (AACE, ).
¡ ¡ Oily fish like tuna, mackerel, lake trout, herring, and sardines are rich in omega- fatty acids and can be included in the diet atleast times a week. ¡ ¡ Limit intake of