Impact of Diet on Cardiovascular Diseases: Hypertension and Stroke

Abstract

Diet is a major modifiable factor in the prevention and management of cardiovascular diseases. An optimal body weight with a BMI between 20 kg/m2 and 24.9 kg/m2 (18.5 kg/m2 to 24.9 kg/m2 for Asians), and a diet rich in non-starchy vegetables, fruits, whole grains, and legumes; moderate in consumption of nuts, seafood, lean meats, low-fat dairy products, and unsaturated vegetable oil, and limited or missing in trans-fats, saturated fats, sodium, red meat, refined carbohydrates, and sugar-sweetened beverages is cardiovascular protective. Dairy, coffee, tea, and chocolate may also be vascular friendly. Alcohol has a U-shaped relationship, where low to moderate intake is cardiovascular healthy, while heavy intake is harmful. Some minerals and vitamins are also helpful in the prevention and management of hypertension and stroke. Hypertension is a major global health burden. It has a causal relationship with several cardiovascular diseases and is related to more cardiovascular events than any other modifiable risk factor. It causes substantial disability and is a leading cause of premature deaths. It is estimated that several million people globally have hypertension, but only about one-half of these people achieve control. Diet, especially salt restriction, plays an important role in its prevention and therapeutic reduction. Stroke is increasing in incidence and prevalence in low- and middle-income countries. It is associated with severe disability and is the second leading cause of death globally. Diet also plays an important role in its prevention. The impact of a healthy diet on both these disorders, hypertension, and stroke, are discussed in this manuscript.