Diet and heart disease

Dietary factors have long been demonstrated to influence risk of cardiovascular disease, particularly coronary heart disease (CHD). Epidemiologic and clinical research indicates that types of fats and carbohydrates are more important than total amounts of fats and carbohydrates in determining risk of CHD. Monounsaturated and polyunsaturated fats have been associated with lower risk of CHD, whereas saturated and trans fats increase CHD risk. Higher consumption of whole grains reduces CHD risk. There is convincing evidence that moderate alcohol consumption is associated with lower risk of CHD. The role of antioxidant vitamins, folate, and phytochemicals in the prevention of CHD is not yet settled. © 2008 Copyright