Traditional Dietary Recommendations for the Prevention of Cardiovascular Disease : Do They Meet the Needs of Our Patients?

Abstract EN

The characteristics of patients with CVD have changed: whereas smoking prevalence declines, obesity and metabolic syndrome are on the rise.

Unfortunately, the traditional low-fat diet for the prevention of cardiovascular disease (CVD) still seems to be the “mainstream knowledge” despite contradicting evidence.

But lowering LDL-cholesterol by the wrong diet even may be counterproductive, if sd-LDL is raised and HDL is lowered.

New insights into the pathophysiology of insulin resistance and its influence on the effects of dietary changes have led to a better approach: (1) the higher a patient's insulin resistance, the more important is the glycemic load of the diet.

(2) Fat quality is much more important than fat quantity.

(3) The best principle for a reduced calorie intake is not fat counting, but a high volume diet with low energy density, which means fibre rich vegetables and fruits.

(4) And finally, satiation and palatability of a diet is very important: there is no success without the patient's compliance.

Thus, the best approach to the dietary prevention of CVD is a Mediterranean style low-carb diet represented in the LOGI pyramid.

Dietary guidelines for the prevention of CVD should to be revised accordingly.