Atherosclerosis risk factor modification

Source Updated and modified from Weber PC, Leaf A. Cardiovascular effects of omega-3 fatty acids. Atherosclerosis risk factor modification by omega-3 fatty acids. World Rev Nutr Diet 1991, 66 218-32. With permission. 

Harris WS. Windsor SL, Caspermeyer JJ. Modification of lipid-related atherosclerosis risk factors by w3 fatty acid ethyl esters in hypertriglyceridemic patients. J Nutr Biochem 1993 4 706-712. 

Cardiovascular diseases are known to be accompanied by activation of lipid peroxidation processes in blood. The evidence that oxidative modification of LDL may play an important causative role in atherosclerosis has been increasing rapidly over the past several years. One of the important challenges that remains in this field of research is to go beyond the risk-factor concept to a comprehensive understanding of the biochemical mechanisms responsible for initiation and progression of lesions, and in particular to identity factors essential for atheroma development that might be susceptible to therapeutic intervention. 

There is substantial evidence that indicates that dietary fat can influence significantly not only serum levels of cholesterol and triacylglycerols but also the lipid composition and content of Apoproteins (156-159). Much attention has been placed on the effects of diet on LDL levels, and saturated fatty acid and cholesterol itself have been identified as the major nutritional factors that can raise serum LDL-cholesterol levels. However, LDL cholesterol is only one of the many risk factors for atherosclerosis, and it is not known if oxidative modification of LDL is an equally or more important factor in the pathogenesis of atherosclerosis than total LDL cholesterol per se. More longitudinal studies are needed to answer these questions. If lipid peroxidation is a major risk factor for atherosclerosis, then excess consumption of highly unsaturated fats may not be advisable. 

One obvious area for development is in the modification of dairy products to satisfy the changing dietary habits of consumers. The mounting health concerns are related to intake of calories, cholesterol, and saturated fats. Concern about cholesterol in the diet originates from the fact that high-serum cholesterol, especially the low-density lipoproteins, is one of the risk factors associated with atherosclerosis. Dietary intake of cholesterol may be one of the factors contributing to the elevation of serum cholesterol other dietary factors are high total fat, high saturated fat, and low dietary fiber intake. 

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