High blood total cholesterol and low density lipoproteins (LDL) cholesterol levels are major modifiable risk factors in the development of heart disease.
One group of fats have emerged as a major cause of cell damage leading to diabetes, a heart disease, cancer and many other conditions and these are trans fats. People with diabetes have a higher risk of heart disease and stroke.
Trans fats are found in almost every baked product, to prolong shelf life including potato chips, donut, and most popular breakfast cereals.
In epidemiological studies, fruits and vegetables has been an associated with decreased mortality from a variety of health outcomes including obesity, hypertension, metabolic syndrome and cardiovascular disease.
Higher consumption of fruits and vegetables has been associated with a lower risk of coronary heart disease.
In the early 1970s scientists found that Greenland Eskimos has extremely low incidence of heart disease and arthritis despite the fact that they consumed a high fat diet.
Scientists discovered that Greenland Eskimos consumption of omega 3 fatty acids play a crucial role in the prevention of atherosclerosis, heart attack, depression, and cancer.
Scientist research found that monounsaturated fatty acids (such as in olive oil), polyunsaturated fatty acids (such as in vegetables oils) and omega 3 fatty acids (such as in fish) may help lower blood lipids.
Diets high in soluble fiber such as in oat or rice bran, oat meal, legumes, barley, citrus fruits and strawberries may help lower LDL cholesterol.
The scientific evidence establishes that diets low in saturated fat and cholesterol are associated with decreased levels of blood total cholesterol and LDL cholesterol and thus decreased risk of developing coronary heart disease.
Food and heart disease
