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1. Introduction
2. Worldwide deathes by leading risk factors
3. All deaths from circulatory disease in Europe
4. Mortality rates in Europe
5. Progration of artherosclorosis
6. Artherosclorosis plaque
7. Thrombus formation
8. Levels of evidence
9. Total fat
10. Low fat dietary pattern and risk of CVD
11. Differences in cardiovascular disease risk factors
12. CHD, stroke and CVD after dietary intervention
13. Fatty acid composition
14. Monounsaturated fat
15. Food-groups and mortality from CHD
16. OR of a first MI according to olive oil intake
17. First MI by olive oil intake -adjusted for energy
18. Diet and coronary heart disease
19. Changes in energy and nutrient intakes
20. Changes in risk factors
21. Changes in the inflammatory biomarkers
22. Monounsaturated fat
23. Trans fat
24. Risk of CHD associated with trans fatty acid intake
25. Changes in Cholesterol by fatty acid composition
26. Daily intake of trans fatty acids
27. Trans fatty acids - summary
28. n-6 fatty acids
29. n-6 fatty acids - epidemiological studies
30. CHD events as predicted by linoleic acid
31. n-6 fatty acids - big clinical trials
32. Polyunsaturated fatty acids (1)
33. n-3 fatty acids
34. n-3 fatty acids - epidemiological studies (1)
35. n-3 fatty acids - epidemiological studies (2)
36. Lyon diet heart study
37. n-3 fatty acids - clinical trials
38. n-3 fatty acids from fish benefits C.V. outcome
39. The JELIS Trial
40. The JELIS Trial -incidence of coronary events
41. Cardiac death in patients with prevalent CHD
42. Polyunsaturated fatty acids (2)
43. Dietary cholesterol intake
44. Dietary cholesterol
45. Effect of dietary cholesterol on serum cholesterol
46. Dietary cholesterol intake - summary
47. Whole grains
48. Whole grains and heart disease risk
49. CVD and consumption of whole grains (1)
50. CVD and consumption of whole grains (2)
51. Dietary pattern
52. Mediterranean diet and reduction in total mortality
53. Alcohol
54. Sodium, potassium and other electrolytes
55. Reduction in BP leads to reduction in mortality
56. Effectors of blood pressure
57. Lifestyle modification and BP
58. Sodium and potassium - summary
59. Fruits and vegetables
60. Risk of stroke and fruit and vegetables servings (1)
61. Risk of stroke and fruit and vegetables servings (2)
62. Risk of stroke and fruit and vegetables servings (3)
63. Effect of fruit and vegetable on blood pressure
64. Fruits and vegetables - summary
65. Vitamin supplements
66. The VISP study - homocystein reduction
67. The VISP study - Probability of CVD
68. The HOPE 2 study
69. Effect of folic acid supplementation on risk of CVD
70. Supplement of vitamins and minerals
71. Vitamin supplements - summary
72. Plant sterols
73. Cholesterol lowering trials with plant sterols
74. Plant sterols - summary
75. Management
76. Management - summary
77. Summary

Topics Covered

• Dietary treatment
• small overview of the process of atherosclerosis
• effects of dietary fat and cholesterol on risk factors
• the influence of whole grains, dietary pattern and alcohol
• the role of sodium
• the importance of fruits and vegetables
• the uncertainties regarding vitamin and mineral supplementation
• to role of phytosterols and phytostanols
• principles of management of hyperlipidemias by dietary means

Links

Series:

• Genetics of Cardiovascular Disease

Categories:

• Clinical Practice
• Metabolism & Nutrition

Therapeutic Areas:

• Cardiovascular & Metabolic

Talk Citation

Zampelas, A. (2008, November 24). Cardiovascular diseases: from epidemiology to nutritional interventions [Video file]. In The Biomedical & Life Sciences Collection, Henry Stewart Talks. Retrieved April 15, 2025, from https://doi.org/10.69645/TUXI7683.
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Publication History

• Published on November 24, 2008
• Archived on February 25, 2021

Financial Disclosures

• Dr. Antonis Zampelas has not informed HSTalks of any commercial/financial relationship that it is appropriate to disclose.