Cardiovascular risk index and adequate nutrition

Cardiovascular risk and the omega-3 index.

A reliable risk factor for sudden cardiac death (SCD) for the general population remains to be defined. We propose the omega-3 index, defined as the combined percentage of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in red blood cell membranes. It reflects the EPA + DHA status of a given individual. It can be determined by a standardised and reproducible laboratory procedure. Several...

How nutrition might modify the possible effects of air pollution on cardiovascular diseases risk?

Atherogenic Index of Plasma, Castelli Risk Index and Atherogenic Coefficient- New Parameters in Assessing Cardiovascular Risk

Coronary artery disease is the epidemic of modern civilization in which dyslipidemia contributes significantly to its pathogenesis. We studied the significance of three important lipid ratios i.e. Atherogenic Index of Plasma (AIP) {(logTG)/HDLc}, Castelli’s Risk Index I & II (TC/HDLc and LDLc/HDLc respectively) and Atherogenic coefficient (AC) {(Non-HDLc)/HDLc} in predicting the risk of CAD. A ...

Nutrition and cardiovascular health.

Nutrition and cardiovascular disease.

The major cardiovascular diseases affecting the developed world have at their core atherosclerosis and hypertension, both of which are profoundly affected by diet and can be approached, at least in part, from a nutritional point of view, as can the increasing "epidemic" of obesity. Diet is a multi-component mixture of many nutrients, which may interact with one another. The definitive study of ...