Role of Cardioprotective Diet in Acute Coronary Syndrome (original) (raw)
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Background: Cardiovascular Disease (CVD) is the number one killer in developed countries. In Egypt, CVD deaths account for 21.7% of total deaths. Patients at high risk have higher CVD mortality and morbidity following a cardiac event. Hypertension, Diabetes Mellitus (DM), Dyslipdemia and lack of physical activity have been identified as CAD risk factors. Also, inflammatory response and diet have been identified as additional factors that may influence the development of CAD. The relationship between inflammatory reaction and risk of CVD events is consistent and independent of other risk factors. There is evidence about the benefits of omega-3 fatty acids on CVD. Omega-3 fatty acids improve heart health by reducing triglyceride levels, decreasing the growth of atherosclerotic plaques, improving arterial endothelial function, lowering blood pressure, and reducing the risk of thrombosis. Further research is needed to confirm the cardio protective benefits of omega-3 fatty acids. Thus, the purpose of the current study was to examine the effect of dietary intervention rich in omega-3 fatty acids on reducing CAD risk factors for high risk patients. Methods: A quasi experimental (Pre-post test) design was used. Sample: A convenience sample of 100 patients with one or more risk factors of CAD. Setting: the study was conducted in the outpatient clinics at Menoufia University Hospital at Shebein El-Kom City. Tools: a) Interviewing Questionnaire; b) Cardiovascular Risk Assessment Scale (CVRAS); c) Obligatory Exercise Questionnaire; d) Serological level of Interleukin-2 (IL-2), C-reactive proteins, lipid profile and blood glucose level. Results: There was a statistically significant reduction in CAD risk score post intervention (13.50 2.95) compared to pre intervention (22.94 3.13). There was a statistically significant reduction in the inflammatory response, IL-2 (23.55 4.44); C-reactive proteins (2.71 1.39) post intervention compared to pre intervention (31.90 4.80); (4.10 1.38) respectively and physical activity (Paired t-test 10.71, P= 0.05). Conclusion: Omega-3 fatty acids can favorably decrease cardiovascular risk-factor, for primary and secondary prevention of CVD. Recommendation: A diet rich in Omega-3 fatty acids should be included when designing a dietary intervention targeting individuals at high risk for CVD.
Marine Drugs, 2018
The high-fat diet of North Americans has a major impact on cardiovascular disease occurrence. Notably, fatty acids have been identified as important factors that could modulate such diseases, especially myocardial infarction (MI). Experimentally, omega-3 polyunsaturated fatty acids (PUFA) have demonstrated positive effects on cardiovascular disorders and have also shown cardioprotection by decreasing MI size. Although many animal experiments have clearly established the benefits of omega-3 PUFA, clinical studies have not reached similar conclusions. In fact, the findings of recent clinical investigations indicate that omega-3 PUFA play only a minor role in cardiovascular health. This dichotomy between experimental and clinical studies may be due to different parameters that are not taken into account in animal experiments. We have recently observed that the high consumption of omega-6 PUFA results in significant attenuation of the beneficial effect of omega-3 PUFA on MI. We believe that part of the dichotomy between experimental and clinical research may be related to the quantity of omega-6 PUFA ingested. This review of the data indicates the importance of considering omega-6 PUFA consumption in omega-3 PUFA studies.
Nutritional mechanisms that influence cardiovascular disease
The American Journal of Clinical Nutrition, 2006
Current evidence suggests that most significant risk factors for heart disease have been identified. Although age, sex, and genetics are important unmodifiable risk factors, most new cases of acute myocardial infarctions today can be predicted by the presence and level of 9 risk (or cardioprotective) factors that can easily be assessed and, most importantly, modified. These risk factors are the same in almost every geographic region and in every racial/ethnic group worldwide and are consistent in men and women. Eight of these 9 risk factors are influenced by diet, and most act by promoting atherogenesis, which is the most important background condition for cardiovascular disease. Dietary interventions mostly affect atherogenesis by modulating, at the cellular level, proinflammatory processes that initiate and perpetuate endothelial dysfunction, plaque formation, and, eventually, plaque rupture. For example, there is now enough evidence, both epidemiologic and clinical, of the beneficial effects of nҀ3 fatty acids. Either as part of a normal low-fat diet or as supplements, these fatty acids are now recommended to prevent cardiovascular disease. This review will summarize the mechanisms by which diet may influence atherogenesis through the early inception, progression, and clinical emergence of atherosclerosis, with a special focus on nҀ3 fatty acids.
The Evidence for Dietary Prevention and Treatment of Cardiovascular Disease
Journal of the American Dietetic Association, 2008
During the past few decades numerous studies have reported the atherogenic potential of saturated fatty acids, trans-fatty acids, and cholesterol, and beneficial effects of fiber, phytostanols/phytosterols, n-3 fatty acids, a Mediterranean diet, and other plant-based approaches. The purpose of this article is to provide a comprehensive and systematic review of the evidence associated with key dietary factors and risk of cardiovascular disease-an umbrella term encompassing diseases that affect the heart and blood vessels, including coronary heart disease, coronary artery disease, dyslipidemia, and hypertension-in conjunction with the work of the American Dietetic Association Evidence Analysis Library review on diet and lipids, updated with new evidence from the past 2 years. The criteria used and results cited provide scientific rationale for food and nutrition professionals and other health professionals for counseling patients. Details of these searches are available within the American Dietetic Association Evidence Analysis Library online (http://adaevidencelibrary.com). Potential mechanisms and needs for future research are summarized for each relevant nutrient, food, or food component.
Effect of saturated, ω-3 and ω-6 polyunsaturated fatty acids on myocardial infarction
The Journal of Nutritional Biochemistry, 1999
Dietary fatty acids have cholesterol lowering, antiatherogenic, and antiarrhythmic properties that decrease the risk of myocardial infarction (MI). This study was designed to study the effects of various oils rich in either polyunsaturated (-3 or-6) fatty acids (PUFA) or saturated fatty acids (SFA) on the severity of experimentally induced MI. Male albino Sprague-Dawley rats (100-150 g; n ϭ 20) were fed diets enriched with fish oil (-3 PUFA), peanut oil (-6 PUFA), or coconut oil (SFA) for 60 days. Experimental MI was induced with isoproterenol. Mortality rates; serum enzymes aspartate amino transferase; alanine amino transferase; creatine phosphokinase (CPK); lipid profiles in serum, myocardium, and aorta; peroxide levels in heart and aorta; activities of catalase and superoxide dismutase; and levels of glutathione were measured. The results demonstrated that mortality rate, CPK levels, myocardial lipid peroxides, and glutathione levels were decreased in the-3 PUFA treated group. Maximum increase in parameters indicative of myocardial damage was seen in the coconut oil group. These findings suggest that dietary-3 PUFA offers maximum protection in experimentally induced MI in comparison to-6 PUFA and SFA enriched diets. SFA was found to have the least protective effect.
Omega-3 fatty acids, acute coronary syndrome, and sudden death
2008
Omega-3 fatty acids (FAs) are currently recommended to reduce the risk of cardiovascular diseases. These recommendations are based on randomized trials, prospective cohort studies, and case-control data and are supported by experimental studies in humans, animals, and isolated cells. Raising tissue levels of omega-3 FAs reduces the risk of sudden cardiac death, most likely due to reduced susceptibility to fatal arrhythmias, but the effect of these FAs on the risk of myocardial infarction per se is less clear. Reductions in nonfatal events have not typically been seen in randomized trials, but case-control and prospective cohort studies support such an effect. Future studies should assess tissue levels of omega-3 FAs to more precisely estimate exposure and to more clearly define the relations between omega-3 status and the risk of fatal or nonfatal cardiovascular diseases.
n-3 Polyunsaturated Fatty Acids, Fish, and Nonfatal Acute Myocardial Infarction
Circulation, 2001
The relation between n-3 polyunsaturated fatty acids (PUFAs), fish intake, and risk of coronary heart disease is controversial. An Italian case-control study including 507 patients with nonfatal acute myocardial infarction (AMI) and 478 hospital controls found a multivariate odds ratio (OR) of 0.67 (95% CI, 0.47 to 0.95) for the highest n-3 PUFA intake and 0.68 (95% CI, 0.47 to 0.98) for an intake of >1 portion of fish per week compared with >/=2 portions per week. Small amounts of n-3 PUFAs may be inversely related to AMI risk in this low-risk population.