Plant-based diet in the context of cardiovascular disease

Abstract

The solution for growing problem of cardiovascular diseases is one of the main tasks of the modern science of human nutrition. The relation between a cardiovascular disease and a diet has been extensively studied. The harmful effect is attributed to a diet rich in saturated fatty acids and cholesterol and to large supply of salt and sucrose. Epidemiological data suggest that vegans and vegetarians suffer less from cardiovascular system diseases, than those who are on a diet allowing animal products. What is more, the experimental data indicate the therapeutic effect of plant-based diets. The problem is of a complex nature — a number of factors and nutrition products can have an impact on the development of the disease. Furthermore, apart from the positive aspects of plant-based diets, they may be associated with increased exposure to certain risk factors such as hyperhomocysteinaemia caused by a deficiency of cobalamin (vitamin B₁₂), and poor nutritional status of long-chain polyunsaturated omega-3 fatty acids.