Cardioprotective Diet for CHD

Vocabulary flashcards covering the definitions, pathology, risk factors, and dietary recommendations for Coronary Heart Disease based on cardioprotective diet lecture notes.

Cardiovascular disease (CVD)

An umbrella term for all diseases of the heart and blood vessels.

Coronary Heart Disease (CHD)

A type of CVD caused by the narrowing of arteries supplying the heart, often resulting in angina or a heart attack.

Cerebrovascular Disease

A condition involving reduced blood or oxygen to the brain, which can lead to a stroke.

Peripheral Artery Disease

A disease affecting the arms and legs that may result in tissue death in the fingers or feet.

Rheumatic Heart Disease

Valve damage resulting from a streptococcal infection, which may lead to heart failure.

Atheroma

A gradual build-up of fatty deposits inside the coronary artery walls.

Atherosclerosis

The underlying mechanism of most CHD involving the progression of fatty deposits, plaque formation, and potential artery blockage.

Angina

Chest pain resulting from reduced blood and oxygen to the heart muscle due to artery narrowing.

Myocardial Infarction (MI)

Commonly known as a heart attack, it occurs when a blood clot fully blocks an artery and causes myocardial cells to die.

Fatty Streaks

The first stage of atherosclerosis where LDL cholesterol deposits under the arterial wall; typically produces no symptoms.

Plaque Formation

The second stage of atherosclerosis where macrophages engulf lipids to form 'foam cells' and a fibrous cap develops.

Significant Stenosis

A stage in atherosclerosis where the artery is $>50 \text{\%}$ blocked, resulting in reduced blood flow on exertion and stable angina.

Plaque Rupture

A critical stage of atherosclerosis where the fibrous cap breaks, platelets aggregate, and a thrombus forms.

Framingham Heart Study

A landmark longitudinal cohort study launched in 1948 that identified CHD risk factors and coined the term 'risk factor'.

Carboxyhaemoglobin

A compound formed in the blood by the binding of carbon monoxide to haemoglobin, reducing the oxygen-carrying capacity of the blood in smokers.

LDL ('bad') cholesterol

Low-density lipoprotein that sticks to artery walls and causes plaque build-up.

HDL ('good') cholesterol

High-density lipoprotein that carries LDL back to the liver for excretion and protects the arteries.

Beta-glucan

A type of viscous fibre found in oats that raises HDL while lowering LDL.

Seven Countries Study

A cross-national comparison by Keys finding that populations with high olive oil intake (Mediterranean) had lower CHD rates than those eating high saturated fat.

Whitehall Study

A study of 18,000 British civil servants that demonstrated a link between lower occupational grade and higher CHD mortality.

Primary Prevention

A level of prevention targeting healthy populations to change lifestyle before disease develops.

Secondary Prevention

A level of prevention targeting those with early disease or high risk to screen and intervene to prevent progression.

Tertiary Prevention

A level of prevention targeting diagnosed CHD patients through rehabilitation, counselling, and education.

Cardioprotective Diet (CPD)

An evidence-based dietary approach that targets the reduction of LDL cholesterol by replacing saturated fats and dietary cholesterol with unsaturated fats.

The 30:10:300 rule

The three core numerical targets of the CPD: Total fat $\le 30 \text{\%}$ energy; saturated fat $\le 10 \text{\%}$ energy; dietary cholesterol $< 300 \, mg/day$.

Trans fatty acids

Fats produced by the partial hydrogenation of vegetable oils that raise LDL and lower HDL; UK target is $< 2 \text{\%}$ energy.

Monounsaturated Fatty Acids (MUFA)

Fats like oleic acid found in olive oil and nuts that lower LDL without lowering HDL.

Polyunsaturated Fatty Acids (PUFA)

Fats like n-6 linoleic acid found in sunflower and corn oils that reduce LDL when substituted for SFA.

Viscous (Soluble) Fibre

Fibre types like pectin and guar gum that can lead to an approximately $5 \text{\%}$ reduction in LDL at intakes of $5-10 \, g/day$.

Plant Stanols/Sterols

Substances that compete with cholesterol for absorption in the gut; $2-3 \, g/day$ can reduce LDL by $6-15 \text{\%}$.

Alpha-linolenic acid (ALA, 18:3)

A plant-based omega-3 found in soybean and canola oil that must be converted by the body to EPA or DHA.

Eicosapentaenoic acid (EPA, 20:5)

A primary marine anti-inflammatory omega-3 found in oily fish like mackerel and salmon.

Docosahexaenoic acid (DHA, 22:6)

A marine omega-3 found in oily fish and some algae that is important for cardiac and brain function.