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Reevaluating nutrition as a risk factor for cardio-metabolic diseases
López-Jaramillo, Patricio; Otero, Johanna; Camacho, Paul Anthony; Baldeón, Manuel & Fornasini, Marco
Abstract
Introduction: The consumption of saturated fats is considered a risk
factor for cardiovascular diseases.
Objective: Review published papers on the role of macro-nutrient intake
in cardiovascular risk.
Results: Recent reports from the PURE study and several previous meta-analyses,
show that the consumption of total saturated and unsaturated
fat is not associated with risk of acute myocardial infarction or mortality
due to cardiovascular disease. High carbohydrate intake was associated
with the highest risk of total and cardiovascular mortality, while total
fat consumption or of its different types was associated with a lower
risk of mortality. A high consumption of fruits, vegetables and legumes
was associated with lower risk of total mortality and non-cardiovascular
mortality. The consumption of 100 g of legumes, two or three times a
week, ameliorated deficiencies of the nutrients contained in these foods
and was associated with a reduction in the risk of developing chronic non-communicable
diseases.
Conclusion: A healthy diet should be balanced and varied, be composed
of a proportion of complex carbohydrates rich in fibber between 50-55%
of the daily energy consumed, of saturated and unsaturated fat (25-30%),
animal and vegetable protein (including legumes) between 15-25%,
vitamins, minerals and water. These nutrients are abundantly present
in fruits, vegetables, cereals, legumes, milk and its derivatives, eggs and
meats, so public policies should promote the availability and access to
these nutrients within primary prevention programs to reduce the growing
prevalence of cardio-metabolic diseases.
Keywords
Nutrition; cardiovascular diseases; intake; legumes
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