Why, what, and how to implement reduction of cardiovascular risk factors by diet

Dietary factors ingested in excess, deficient, or in imbalance have been implicated in the etiology, and corrected in the management of cardiovascular diseases, namely atherosclerosis and hypertension. Dietary factors include: calories; fats; cholesterol and other sterols; complex and simple carbohydrates; animal and vegetable protein; alcohol; and minerals. Atherogenesis from diets high in total and saturated fat and cholesterol may relate to increases in plasma total, low- or very low-density lipoprotein cholesterol or triglycerides, or decrease in high density lipoprotein cholesterol, or altered apolipoproteins. A variety of dietary manipulations can influence these lipid and lipoprotein levels and thereby reduce cardiovascular risk. Plasma lipid and lipoprotein levels in the population vary with age, gender, and race; cardiovascular risk is increased when cholesterol levels exceed the 75th or 90th percentile for healthy men and women for age. Abnormally high levels of plasma cholesterol or triglycerides in different lipoprotein carriers comprise the various hyperlipoproteinemias. The clinical presentations and dietary management of elevated LDL cholesterol, and/or VLDL/ and/or chylomicron triglycerides, or increased intermediate density lipoproteins are reviewed and discussed. Attention should be paid to family screening, and hyperlipidemias secondary to diseases or medication should be considered. Dietary counseling and management is advised for children at risk of hyperlipidemia and for adult patients up to 70 years of age. If lipids and lipoproteins are not normalized, then lipid-lowering drug therapy should be considered in adults. For control of hypertension, attention should be paid to calories and alcohol, and to calcium, potassium, and sodium.