Food Lipid Structure and Cardiovascular Health

The lipid structure in foods people consume is critically important for cardiovascular health. The growing number of patients with heart disease preconditions the appearance of multiple research works devoted to the investigation of the primary causes of this issue. Thus, there is credible evidence stating that the lipid profile of a person is directly linked to his/her cardiovascular health (Houston 34). The presence of too much cholesterol in the blood of individuals might trigger the development of atherosclerosis, which is one of the forms of heart disease (Fischer et al. 185). For this reason, the major idea of a healthy diet is the replacement of foods high in saturated fat, as it is considered the central reason for dangerous cholesterol levels (Weisenberger 39). At the same time, cholesterol is critical for the appropriate functioning of the body, which means that there is a need for balance.

Blood lipids’ structure presupposes the existence of low-density lipoprotein (LDL) and high-density lipoprotein (HDL). Consumption of saturated fats can precondition the rise of LDL cholesterol in the blood and the formation of plaques in vessels, which is one of the causes of heart disease (Forouhi et al.). At the same time, HDL cholesterol helps to preserve the healthy state of arteries and avoid the emergence of plaques (Forouhi et al.). That is why the replacement of products with lipid structure presupposing the existence of saturated fatty acid with polyunsaturated ones is linked to significant heart disease risk reduction and improvement of cardiovascular health (Nettleton et al. 26). In such a way, resting on the information provided above, it is possible to conclude that the lipid structure of foods is critical for the improvement of patients’ health status. It is desired to avoid products that contain LDL and replace them with polyunsaturated fats.

Works Cited

Fischer, Nicole Mercado, et al. “The Evolution of the Heart-Healthy Diet for Vascular Health: A Walk through Time.” Vascular Medicine, vol. 25, no. 2, 2020, pp. 184–193.

Forouhi, Nita, et al. “Dietary Fat and Cardiometabolic Health: Evidence, Controversies, and Consensus for Guidance.” BMJ, vol. 361, 2018.

Houston, Mark. “The Relationship of Saturated Fats and Coronary Heart Disease: Fa(c)t or Fiction? A Commentary.” Therapeutic Advances in Cardiovascular Disease, vol. 12, no. 2, 2018, pp. 33–37.

Nettleton, Joyce, et al. “Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update.” Annals of Nutrition and Metabolism, vol. 70, no. 1, 2017, pp. 26-33.

Weisenberger, Jill. “Dietary Fats: What to Say About This Confusing Topic.” AADE in Practice, vol. 3, no. 5, 2015, pp. 38–41,