The following is a short summary of recommendations for preventing cardiovascular diseases published on the website of World Health Organization (WHO). It should be considered official, but no author information is available.
Cardiovascular disease accounts for one third of total deaths worldwide.
Risk factors for cardiovascular disease include inappropriate nutrition, physical inactivity, tobacco consumption, which lead to the biological risk factors to the disease including overweight, obesity, hypertension, dyslipidemia, diabetes mellitus and low cardio-respiratory fitness.
Dietary practices including the high consumption of saturated fat, salt, refined carbohydrates, and low consumption of fruit and vegetables can attribute to the risk of cardiovascular disease.
Factors associated with reduced risk of cardiovascular disease include consumption of fruits and vegetables, fish and fish oils or omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), foods high in linoleic acid and potassium, physical activity and low to moderate consumption of alcohol. Relevant evidence is convincing.
Factors that increase the risk of cardiovascular disease include intake of saturated fatty acids like myristic and palmitic acids, trans fatty acids, high sodium intake, overweight and high alcohol intake. The evidence is convincing that these factors contribute to the risk.
Other factors that probably prevent cardiovascular disease include a-linolenic acid, oleic acid, dietary fiber, wholegrain cereals, unsalted nuts, folate, plant sterols and stanols. Factors that probably increase the risk of cardiovascular disease include dietary cholesterol found in meat and dairy products and untiled boiled coffee.
Factors that are possibly associated with reduced risk of cardiovascular disease include intake flavonoids and intake of soy products and factors that possibly increase the risk include lauric acid (a saturated fatty acid), b-carotene supplements and impaired fetal nutrition. (David Liu, PHD)
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