The Effect of Diet on Cardiovascular Disease, Heart Disease and Blood Vessels
Hayato Tada (editor)
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Cardiovascular disease (CVD), including coronary artery disease, heart disease, arrhythmias, and other types of vascular diseases, is one of the leading causes of death around the world. It is estimated that approximately half of the variabilities of CVD appear to be attributed to genetics. Therefore, the other half of them have been attributed to acquired factors, including diet. It is of note that even a genetic predisposition to CVD can be canceled out by a healthy lifestyle. In this regard, it is important to acknowledge that acquired factors, including diet, are causally associated with CVD. Based on these facts, important papers are presented in this Special Issue entitled “The Effect of Diet on Cardiovascular Disease, Heart Disease, and Blood Vessels”.
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- aortic stiffness
- Atrial Fibrillation
- body mass index
- cardiovascular disease mortality
- Cardiovascular Diseases
- Cardiovascular health
- cardiovascular risk estimates
- cardiovascular risk factors
- cholesterol uptake capacity (CUC)
- elaidic acid
- Heart Failure
- hemorrhagic stroke
- high-density lipoprotein (HDL)
- inflammatory mediators
- ischemic stroke
- lecithin-cholesterol acyltransferase (LCAT)
- left ventricular diastolic dysfunction
- n-3 polyunsaturated fatty acid
- n-3 polyunsaturated fatty acids
- phospholipids (PL)
- prospective cohort studies
- pulse wave velocity
- renal resistive index
- Social interaction
- Social issues & processes
- Society & culture: general
- Society & Social Sciences
- trans-fatty acids (TFA)
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