Epidemiology of cardiovascular diseases in Europe
Division of Public Health Research, National Institute of Public Health and the Environment, Bilthoven, the Netherlands
Short Title: Cardiovascular diseases in Europe
Keywords : antioxidants, cardiovascular diseases, cholesterol, diet, epidemiology, fatty acids, prevention, risk factors
Europe large differences exist in mortality from coronary heart disease and
stroke. These diseases show a clear West-East gradient with high rates in
Eastern Europe. In spite the decreasing trend in age-adjusted cardiovascular
disease mortality in Western European countries an increase in
the number of cardiovascular patients is expected because of the ageing
of the population. Consequently the health care cost for these diseases will
Total and HDL cholesterol are major determinants of coronary heart disease. Saturated and trans fatty acids have a total and LDL cholesterol elevating effect and unsaturated fatty acids a lowering effect. N-3 polyunsaturated fatty acids seem to have a protective effect on coronary heart disease occurrence independent of their effect on cholesterol.
Dietary antioxidants could be of importance because they may prevent oxidation of the atherogenic cholesterol rich LDL lipoproteins. There is however no convincing evidence that either vitamin E, carotenoids or vitamin C protect against coronary heart disease. Observational research has shown that flavonols, polyphenols with strong antioxidant properties present in plant foods, may protect against coronary heart disease.
Blood pressure is a major determinant of coronary heart disease and stroke. Historically salt is viewed as the most important dietary determinant of blood pressure. Recent research shows that also a low-fat diet rich in potassium, calcium and magnesium lowers blood pressure substantially. This suggests a multifactorial influence of different nutrients on blood pressure.
It can be concluded that a diet low in saturated and trans fatty acids and rich in plant foods in combination with regular fish consumption is associated with a low risk of cardiovascular mortality.
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