Cardiovascular Disease Atherosclerosis, fatty deposit of cholesterol causing inflammation and build up of plaque As the build up increases, the lumen narrows causing risk for clotting or decreased elasticity Hypertension is the increased force of the heart where pressure and rate become erratic CAD, blockage of main cardiac artery by thrombus or emboli causing occlusion CHF, inability of the heart to keep up with demands for circulation and pressure

Cardiovascular Disease CVA, blockage of a blood vessel in the brain typically caused by emboli or ruptured vessel Hyperlipidemia, excess LDL cholesterol with low HDL and association with HTN GENERALLY, 1500mg Na diet with low fat and LIMITED cholesterol from animal sources DASH, Dietary Approach to Stop Hypertension with increased fruits, vegetables, lean protein, and less fat

Cardiovascular Disease Chylomicrons, transport exogenous triglycerides from the GI to circulation VLDL, transports endogenous triglycerides within circulation as needed LDL, transport ALL triglycerides from the liver to muscle tissue HDL, transport unused triglycerides from muscle tissue back to liver

Cardiovascular Disease For some, caffeine effects cardiac function but for most moderate use has benefits Plant sterols bind to cholesterol and bile to help remove excess dietary fats Omega-3 fatty acids EPA, DHA reduce clotting risk, inflammation, lower triglycerides Fatty fish, salmon, sardines, anchovies, and supplements

Cardiovascular Disease Fiber, soluble can help with formed stool, GI microflora, binding to dietary lipids Fiber, insoluble can help with diarrhea and lipid excretion when consumed in a mixed meal Soy protein as a REPLACEMENT for some animal proteins can total cholesterol Red wine, contains resveratrol which has SOME evidence to show improved arterial elasticity

Cardiovascular Disease Biggest diet intervention in acute setting is Na 2gm due to water retention and BPH >75% of total salt intake not from table Na, but from processed or preserved foods, 4-6gm daily Salt free <5mg, Low Salt <140mg, REDUCED salt >25% of ORIGINAL recipe