Nutritionists and Heart Disease

Heart disease is a term used to describe a variety of different disease that affects the heart. Heart disease, which is also known as cardiopathy, is the leading cause of death in the United States. The types of heart disease are coronary artery disease, cardiomyopathy, cardiovascular disease, heart failure, hypertensive heart disease, inflammatory heart disease, and valvular heart disease.

Coronary artery disease is the most common type of heart disease in the Western world and the leading cause of death worldwide. Coronary artery disease involves the clogging of the arteries, which limits blood flow to the heart. The disease can progress to a point where there is near–complete obstruction of the coronary artery. This can lead to heart attacks and heart failure.

Coronary artery disease may be partially reversible by implementing a dietary regimen along with regular cardiovascular exercise. Vegetarian diets and Cretan Mediterranean diets have been found to be helpful in reducing heart disease. Foods containing potassium, fiber, monounsaturated fats, polyunsaturated fats, green leafy vegetables, lecithin, and saponin have been found to lower cholesterol levels.

Obesity can be a significant factor in getting heart disease. Other risk factors include diets rich in saturated fats and diets low in antioxidants. Nutritionist help treat patients with heart disease make dietary change and implement a dietary plan that is low in saturated fats, carbohydrates, and trans fats and increases consumption of antioxidants. Nutritionists are knowledgeable on how food intake, vitamins, and supplements impact the body.