[Atherosclerosis and nutrition]

Abstract

Atherosclerosis is the main cause of mortality in industrialized countries and even in poorly developed ones. It is linked to age and gender and also to a number of well identified risk factors: lipids anomalies, arterial hypertension, diabetes, smoking and weight excess among others. Risk factors improvement significantly reduces cardiovascular events. It is evident that nutrition plays an important role as it can modulate the evolution of body weight and blood pressure. Nutrition is also able to reduce the prevalence and severity of hyperlipidemias and diabetes. Saturated fatty acids (excepted stearic acid), trans poly-unsaturated acids as well as cholesterol increase serum LDL-cholesterol. Mono- and poly-unsaturated and classical cis-mono-unsaturated acids do the opposite. N-3 poly-unsaturated acids reduce serum triglyceride levels and cardiovascular events. Carbohydrates with a low glycemic index are important determinants of serum HDL-cholesterol levels and reduce cardiovascular risk. Animal proteins bring essential amino-acids to the body but also saturated fats. It seems interesting to eat vegetal proteins among which those derived from soya look promising. Our diet will include enough fiber and phytosterols-containing margarines look interesting as well. Modest alcohol consumption improves cardiovascular mortality in the majority of the prospective studies.