More than 80 percent of cardiovascular disease deaths occur in low- and middle-income countries, but very little data on the impact of diet on cardiovascular disease exists from these countries.
A State-of-the-Art review published today in the Journal of the American College of Cardiology summarizes the evidence relating food to cardiovascular disease and how the global food system contributes to dietary patterns that greatly increase the risks for populations with poor health. The authors identify what an optimal diet for reducing cardiovascular disease looks like, giving the traditional Mediterranean diet as an example, and suggest that it may be possible to recreate this diet in other regions using appropriate similar food replacements based on food availability and preferences.
The American College of Cardiology is a 49,000-member medical society that is the professional home for the entire cardiovascular care team. The mission of the College is to transform cardiovascular care and to improve heart health. The ACC leads in the formation of health policy, standards and guidelines. The College operates national registries to measure and improve care, provides professional medical education, disseminates cardiovascular research and bestows credentials upon cardiovascular specialists who meet stringent qualifications.