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CVD and diet - Coggle Diagram

- - - - Often caused by
        
        Physical inactivity
        
        Harmful use of alcohol
        
        Unhealthy diet
        
        Smoking
- - - - Immune cells migrate to the area and trigger inflammatory response
        
        Endothelial cells produce adhesion molecules (VCAM-1)
        
        Monocytes and t-lymphocytes stick to the adhesion molecules changing the endothelial cell shapes allowing permeability then monocytes, t-lymphocytes and LDL-c cells migrate to intima
        
        LDL-c oxidise monocytes differentiate into macrophages and consume LDL-c to become foam cells
        
        Foam cells die spilling lipid into the intima, t-cells induce smooth muscle production and collagen and smooth muscle form a cap over the fat deposits raising the endothelium narrowing the lumen
        
        Thick cap
        
        1 more item...
        
        Thin cap
        
        1 more item...
- - - - Water retention (increased blood volume so heart must pump harder)
      - Alterations in endothelial function
      - Changes in structure and function of large elastic arteries
  - - - Large changes in blood pressure in response to changes in salt intake
    - - Individuals with naturally low blood pressure, b.p. doesn't rise in response to sodium intake
- - - - Low trans fats, saturated fats and sodium content in food products
    - - Cheap readily available fruit and veg
    - - social media campaigns
    - - healthier environments for both healthy eating and increased public awareness
  - - - Primary Prevention
        
        Focuses on diet modification and exercise to prevent a incident cases (onset) of disease e.g. first heart attack
      - Secondary prevention
        
        Focuses on reducing the risk and impact of recurrent CVD in patients with known atherosclerosis, through diet modification, exercise, counselling and medication
      - Cardioprotective diet
        
        Total fat intake <30% of total energy intake
        
        Dietary cholesterol <300mg/ day
        
        Saturated fats <7% of total energy intake
        
        Wholegrain carbs
        
        Reduced sugar and fructose intake
        
        5 portions of fruit and veg a day
        
        2 portions of fish a week including oily fish
        
        4-5 portions of unsalted nuts, seeds and legumes a week
        
        Eat more legumes
        
        Eat less salt
        
        Read labels, only consume amber or green salt content
        
        Use herbs and spices to flavour food instead of salt
        
        Limit salt availability at the table
        
        Limit consumption of salty snacks