Carbohydrates and cardiovascular disease

Carbohydrates are one of the most significant macronutrients in the human diet. They are necessary for energy metabolism and health. However, the prevalence and progression of cardiovascular diseases (CVD) have been associated with the intake of excessive refined sugars and carbohydrates. This paper provides an overview of the complex relationship between carbohydrates and CVD. Highlights include how simple sugars, starches, and fibers can affect the cardiovascular system. Excessive consumption of high glycemic index, and refined carbohydrates can lead to insulin resistance, dyslipidemia and chronic inflammation which all increase the risk of atherosclerosis and other cardiovascular diseases. On the contrary, fiber-rich carbohydrates from fruits, vegetables, and whole grains have been shown to have favorable effects on blood pressure, vascular function, and lipids, and contributes to a lower risk of CVD. The review also examines the role of functional foods, low glycemic index diets, and carbohydrate restriction, and other current dietary modifications for the prevention and treatment of CVD. Additionally, personalized diet therapy, as a potential new strategy for reducing carbohydrate-related CVD risk and new therapeutic possibilities where pharmacological agents have been developed to target these metabolic pathways.