Assessment of dietary health risk factors and their pathophysiological mechanisms in the etiology of cardiovascular diseases

Abstract

Cardiovascular disease (CVD) remains a global health challenge. Unfortunately, a better preventive approach, treatment and /or therapeutic management of the disease still remain a subject of concern. Factors such as environmental, dietary, underlying health conditions, genetic interplay etc. are responsible for the etiology of the disease. Regardless of the cause of CVD, consumption of unhealthy foods could worsen the disease. Therefore, this study highlights some of the dietary risk factors that may contribute to CVD. Pathophysiological mechanisms by which the dietary risk factors elicit important risk factors (hypertension, hyperlipidemia, endothelial dysfunction etc.) and consequently CVD are also unveiled in this study. Consumption of high-fat and high-carbohydrate diets, energy drinks, fried foods, saturated and trans-fats, salt intakes beyond the threshold level, red meat, among other dietary factors, could affect the heart and arterial blood vessels via different mechanisms. Depending on the genetic interplay and makeup of some individuals, these factors are more likely to elicit CVD if consumed beyond physiological need. Among the pathophysiological mechanisms, endothelial dysfunction is associated and central to almost all the dietary risk factors and therefore could be an important and possible therapeutic target for the management and/or treatment of CVD.