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High consumption of vegetarian diets may decrease the likelihood of dying from heart disease. This study evaluated the association between regular ingestion of vegetarian and high-fiber diets and mortality risk. Using validated food frequency questionnaires, researchers collated and analyzed dietary data of 10,943 subjects for 7 years. The mortality hazard ratio of each participant in...
Vegetarians are less likely to develop cardiovascular diseases, such ischemic heart disease, and die from cardiovascular-related causes than non-vegetarians.
Low all-cause and cardiovascular disease mortality risks are associated with high whole-grain breakfast cereal consumption in US adult males.
Decreased cardiovascular disease risk is associated with regular intake of whole grains.
Increased dietary exposure to choline, betaine, and trimethylamine-N-oxide (TMAO) predisposes cardiovascular disease patients to adverse cardiac events, such heart failure.
Trimethylamine-N-oxide (TMAO), a metabolite produced by intestinal microbes, is associated with elevated atherosclerosis and cardiovascular disease risk.
High serum and urine concentrations of TMAO, produced from intestinal microbial metabolism of phosphatidylcholine, may increase an individual’s susceptibility to adverse cardiac events and cardiovascular diseases.
Low-fat, plant-based diets are associated with low plasma levels of High Density Lipoprotein (HDL) and improved cardiovascular health.
Diets low on carbohydrates may increase total mortality risk.
Sodium consumption above 2g per day is one of the major causes of cardiovascular-related deaths worldwide. This study examined the effect of sodium consumption on global cardiovascular mortality. Researchers analyzed dietary and clinical data obtained from subjects in 66 countries. The blood pressure and cardiovascular mortality hazard ratios were assessed in all the subjects. Researchers...
High intake of polyunsaturated fat may lower the risk of developing coronary artery atherosclerosis in African green monkeys. This study evaluated the relationship between the consumption of monounsaturated, saturated, and polyunsaturated fat and coronary artery atherosclerosis development. Researchers fed 3 groups of African green monkeys with diets rich in saturated, monounsaturated, and polyunsaturated fats. Atherosclerosis...
