Cardiovascular Disease, Risk Factors, and Nutrition
Cardiovascular disease (CVD) remains a leading cause of global mortality and is strongly influenced by nutrition. Poor dietary habits contribute to vascular plaque formation and accelerate aging. High intake of ultra-processed foods correlates with increased risks of cardiovascular, coronary, and cerebrovascular conditions. Conversely, plant-based diets have shown a 40% reduction in heart failure risk and lower cardiovascular mortality.
- Atherosclerosis and hypertension influenced by diet
- Nutrient-specific cardiovascular impacts
- Role of dietary cholesterol
- Obesity and cardiovascular risks
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