Dietary Factors and the Risk of Coronary Heart Disease

摘要

Coronary heart disease (CHD) is an important cause of morbidity and mortality in the US. A variety of dietary components and patterns have been suggested to decrease the risk of CHD. The current review examines the epidemiological evidence lending support to beneficial effects of dietary factors on CHD risk. The current literature strongly supports the notion that Mediterranean diet, omega-3 (n-3) fatty acids, flavonoids and polyphenols, dietary fiber, and whole grains confer protection against CHD. Overall, there is no evidence that vitamin intake reduces the risk of incident CHD and data on the role of garlic in CHD prevention are equivocal.