Cardiovascular Disease, Risk factors and Nutrition

Cardiovascular disease (CVD) is the leading cause of death in many developed countries and remains one of the major diseases strongly affected by the diet. Nutrition can affect CVD directly by contributing to the accumulation of vascular plaques and indirectly by regulating the rate of aging. Consumption of ultra-processed foods worldwide has increased substantially, studies have shown that higher consumption of ultra-processed foods was associated with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases. Recent study found that eating more plant-based foods reduces the risk of heart failure by 40%, while another one found that a vegetarian diet cuts the risk of heart disease death.

Researchers are welcome to present their observation and advice which can reduce risk and preventive factors in the development and prevention of CVD.

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