Current concepts in optimum nutrition for cardiovascular disease.
For the past decade, nutritionists have focused on consensus guidelines (National Cholesterol Education Program) to reduce dietary saturated fatty acids, cholesterol, and excess body weight. However, researchers are looking at other ways that diet may influence the progression of cardiovascular disease, including lipoprotein oxidation, thrombosis progression, cardiac arrhythmia, and medication interaction. Some areas of investigation include the role of various fatty acids and supplements-in the form of vitamins, minerals, herbs, and functional foods-as well as traditional foods and diets from other parts of the world. This review outlines some of the new and relevant nutritional approaches including: specific fatty acids (omega 3, monounsaturated and trans fatty acids), dietary supplements (herbs, antioxidants, vitamins C and E, Coenzyme Q10, B vitamins and homocysteine, L-arginine, Chinese red yeast rice, garlic, soy, flax seed, and dietary fiber), food and drink (tea, nuts, plant-sterol and stanol-ester-containing spreads, alcohol, and grapefruit juice), and the Mediterranean diet. (c) 2000 by CHF, Inc.
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Columbia University College of Physicians and Surgeons, Arteriosclerosis Research Center, Division of Cardiology, New York, NY 10032.