Cardiovascular disease (CVD), including conditions such as atherosclerosis, hypertension, myocardial infarction, cardiomyopathy, arrhythmia, and heart failure (HF), is a major contributor to global mortality and its incidence has experienced a notable increase in the past few years. (1)
Age and gender are among the most reported non-modifiable cardiovascular risk factors. CVD become more common as people become older, due to a rise in plasma cholesterol and the augmentation of arterial rigidity and peripheral vascular resistance and are more common in men compared to women.(2)
However, according to the World Health Organization, other factors like an unhealthy diet, insufficient physical activity, smoking and chronically high stress levels are also risk factors for CVD. (1,3)
Dietary Behaviour and Cardiovascular Health
Dietary behaviour is a modifiable factor in CVD prevention, as research findings have shown that a balanced diet is beneficial for preventing these conditions.
The consumption of a high percentage of fruits and vegetables in a diet is strongly correlated with a long-life expectancy and the reduction of the incidence of CVD (1,4) In fact, according to research, people who consume a diet rich in polyphenols have a 46% reduction in their risk of developing this condition. (1,5) ;
Polyphenols are present in vegetables and in many fruits, nuts and seeds, and there is a connection between the consumption of these foods and a decreased incidence of chronic and age-related degenerative illnesses as well as in decreasing inflammation and improving plasma lipid profile. (1,6).
Another key mechanism through which fruits and vegetables may improve cardiovascular health is throughout its fibre content that lower cholesterol and fat absorption, alter cholesterol synthesis, increased bile acid synthesis, and decreased bile acid absorption (7).
Another important nutrient for cardiovascular health is omega 3, that you can find in foods like nuts, seeds or fatty fish, like salmon or sardine. Omega 3 has anti-inflammatory properties that help to protect from CVD.
Stress and cardiovascular health
Chronic exposure to stress (defined as an ongoing or anticipated threat to homeostasis or well-being) favours the destabilization of the dynamic balance of the organism, and its response promotes the release of chemical mediators that affect the metabolic and behavioural state in humans. (4)
Stress, perhaps, is the trigger in the cascade of neuroendocrine effects that drive the development of the visceral distribution of adipose tissue, resistance to insulin and microbiome alterations, thus leading to the accumulation of cardiovascular risk factors. (4)
Stress and dietary patterns
Psychosocial stress can lead to changes in dietary patterns and under chronic stress conditions, high caloric and hyperpalatable foods are preferred.
The increased adiposity, mainly abdominal fat, promoted by chronic stress levels, can lead to increased appetite, affecting the quantity and quality of the diet (increased sweet and high fat food intake), and body weight gain. Thus, exposure to stress can modify eating behaviour.
These stress-induced alterations in food intake and energy balance then potentially interact with emotional state and cardiovascular health.
Though a relationship between nutritional changes and emotional state and brain health is already known to exist, the exact nature of this relationship has not been established, but it seems to involve communication between gut and brain, termed the gut-brain axis. Dysbiosis and inflammation of the gut promoted by stress or unhealthy eating habits have also been linked to several mental illnesses including anxiety and depression. (4)
Take Home Messages and Oh! My Snacks’ position
The treatment of multidimensional diseases such as CVD require multidimensional approaches.
Dietary choices can modify gut microbiome and influence cardiovascular health. It has been detected that dietary fibre has a beneficial effect on gut microbiota and host health, improving insulin sensitivity, low-grade chronic inflammation, and lipid metabolism.
Also, polyphenols that are naturally present in vegetable foods cand lead to health benefits by decreasing stress promoted inflammation. In this regard, adherence to a dietary pattern rich in fruits, vegetables, nuts and whole grains may have a favourably impact on cardiovascular health.
At Oh! My Snacks we aim to provide a great variety of vegetarian and vegan snacks, source of fibre, polyphenols and omega 3 to promote global and cardiovascular health.
In our catalogue, you can find different snacks’ categories like nuts, nuts bars, fruit bars, fruit balls, dehydrated fruit and protein balls with nuts that can add good nutrition and more flavour to your snack time!
Bibliography:
1 - Iqbal I, Wilairatana P, Saqib F, Nasir B, 00Wahid M, Latif MF, Iqbal A, Naz R, Mubarak MS. Plant Polyphenols and Their Potential Benefits on Cardiovascular Health: A Review. Molecules. 2023 Sep 1;28(17):6403. doi: 10.3390/molecules28176403.
2- Khan J., Deb P.K., Priya S., Medina K.D., Devi R., Walode S.G., Rudrapal M. Dietary flavonoids: Cardioprotective potential with antioxidant effects and their pharmacokinetic,
toxicological and therapeutic concerns. Molecules. 2021;26:4021. doi: 10.3390/molecules26134021
3- Holvoet P. Stress in obesity and associated metabolic and cardiovascular disorders. Scientifica. 2012;2012:205027. doi: 10.6064/2012/205027.
4- Morera LP, Marchiori GN, Medrano LA, Defagó MD. Stress, Dietary Patterns and Cardiovascular Disease: A Mini-Review. Front Neurosci. 2019 Nov 12;13:1226. doi: 10.3389/fnins.2019.01226. PMID: 31780892; PMCID: PMC6861179.
5- Sanches-Silva A., Testai L., Nabavi S.F., Battino M., Devi K.P., Tejada S., Sureda A., Xu S., Yousefi B., Majidinia M., et al. Therapeutic potential of polyphenols in cardiovascular diseases: Regulation of mTOR signaling pathway. Pharmacol. Res. 2020;152:104626. doi: 10.1016/j.phrs.2019.104626.
6- Nayak B., Liu R.H., Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—A review. Crit. Rev. Food Sci. Nutr. 2015;55:887–919. doi: 10.1080/10408398.2011.654142.
7- Tan J, Zhang S, Jiang Y, Li J, Yang C. Plant-based diet and risk of all-cause mortality: a systematic review and meta-analysis. Front Nutr. 2024 Oct 23;11:1481363. doi: 10.3389/fnut.2024.1481363. https://pubmed.ncbi.nlm.nih.gov/39507899/
Author:
Rita Lima (CP.3003N)