Nutrition

New Review Examines Validity of Popular Dietary Trends for CVD Risk Reduction

 

 

 

A new review conducted by cardiovascular researchers examined available research on several popular food and dietary patterns that are promoted to benefit cardiovascular health, in order to serve as a guide for clinicians in discussion with patients.

Although a heart-healthy diet has been the basis of atherosclerotic cardiovascular disease (ASCVD) prevention for decades, the benefits of specific individual food items are incompletely understood, according to the researchers.
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“There are important challenges to establishing the scientific evidence base in nutrition...” the researchers noted. “However, in the meantime, several controversial dietary patterns, foods, and nutrients have received significant media exposure and are mired by hype. This review addresses some of the more popular food trends and dietary patterns that are promoted for [cardiovascular] health to provide clinicians with accurate information for patient discussions in the clinical setting.”

Among their findings:

  • Current evidence strongly supports the Healthy US Dietary Pattern, the Healthy Mediterranean-Style Dietary Pattern, and the Healthy Vegetarian Dietary Pattern for ASCVD risk reduction.
  • Dietary cholesterol, in the form of eggs or any high-cholesterol foods, should be limited where possible.
  • Use of solid fats (such as coconut oil and palm oil) should be discouraged, as current claims of health benefits are unsubstantiated.
  • Evidence for the use of liquid vegetable oils (such as olive oil) is more comprehensive, with clear indication of benefit for ASCVD risk.
  • Fruits and vegetables are the most beneficial source of antioxidants, while no evidence of ASCVD benefit with high-dose antioxidant supplements exists.
  • Nuts may be included as part of a heart-healthy diet, but portion control is necessary.
  • Green leafy vegetables have significant beneficial effects of ASCVD risk factors.
  • Whole food consumption is preferred over juicing.
  • Plant based diets are associated with improved ASCVD risk factors.

“As clinicians, it is important to stay abreast of the current scientific evidence to provide meaningful and effective nutrition guidance to patients for ASCVD risk reduction,” the researchers concluded.

—Michael Potts

Reference:

Freeman AM, Morris PB, Barnard N, et al. Trending cardiovascular nutrition controversies. JACC. 2017;69(9)1172-1187.