Role of diet in cardiovascular prevention

Several dietary components increase the risk of ischemic cardiovascular dis ease: excess dietary cholesterol and fats (especially saturated fats with l ow mono- and polyunsaturated fatty acid content), deficiency of antioxidant s, fibers... These dietary factors modify the levels and the physicochemical structure o f plasma lipoproteins and consequently their metabolic activities. Some of them also modify platelet aggregation and endothelial function. To reduce the cardiovascular risk, different nutritional schemes have been proposed and applied in prevention studies. Mediterranean-type diet, or tra ditional Asian food provide a very favorable cost/effectiveness ratio. Thes e diets must be associated with the usual measures for improving lifestyle (increased physical activity, reduction of smoking) and with drug treatment of major risk factors (dyslipidemia, hypertension, diabetes).