Atherosclerosis and Food Diet
Atherosclerosis is used to describe several pathological processes occurring in a number of arteries and is responsible for coronary heart disease, stroke and diseases of the peripheral circulatory system. Atherosclerosis is a disease characterized by deposition of a fatty material on the walls of the arteries. Their material consists essentially of cholesterol, triglycerides fats, fibrous tissue and red blood cells. As the deposit continues to build, it restricts blood flow through the artery. When the coronary artery is involved, heart attack and death may follow.
Human studies have indicated a link between atherosclerosis and diet exists. The intake of saturated fat s and cholesterol increases the likehoods of having elevated serum cholesterol which is associated with arthrosclerosis. Other factors in addition to diet are associated with the occurrence of atherosclerosis. Among them are obesity, hypertension, diabetes, sedentary living, cigarette smoking, and high blood cholesterol levels. The latter may be cause by diet or be of hereditary origin. Although diet does appear to be involved, it must be emphasized that its relative importance in contributing to atherosclerosis is not entirely clear.
Since cholesterol, a sterol found in all animal tissues, eggs, milk and other foods of animal origin, is a component of the atherosclerosis deposit, it has been reasonable to hypothesize that foods high in cholesterol can contributed to atherosclerosis. Such food may increase the level of cholesterol in the blood. But other components of diet especially large quantities of saturated fats and sugars – also can result in high levels of blood cholesterol.
Furthermore, some investigators find that high levels of blood triglycerides correlate even more closely with coronary disease than do high levels of blood cholesterol. High levels of blood triglycerides also result from the consumption of large quantities of saturated fats and sugars. Whereas consumption of large quantities of saturated fats can increase levels of both cholesterol and triglycerides in the blood, liberal quantities of polyunsaturated vegetable oils tend to decrease blood cholesterol.
Atherosclerosis and Food Diet
