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STATE-OF-THE-ART PAPER

Diets and Cardiovascular Disease

An Evidence-Based Assessment

Parin Parikh, BA^_*, Michael C. McDaniel, MD, M. Dominique Ashen, PhD, CRNP^_*, Joseph I. Miller, MD, Matthew Sorrentino, MD, FACC, Vicki Chan, BS^_*, Roger S. Blumenthal, MD, FACC^_* and Laurence S. Sperling, MD, FACC^_*,_*

^_* Department of Medicine, Johns Hopkins Ciccarone Preventive Cardiology Center, Baltimore, Maryland
Department of Medicine, Section of Preventive Cardiology, Emory University, Atlanta, Georgia
University of Chicago, Department of Medicine, Section of Preventive Cardiology, Chicago, Illinois

Manuscript received September 19, 2004; revised manuscript received November 23, 2004, accepted November 29, 2004.

^_* Reprint requests and correspondence: Dr. Laurence Sperling, The Emory Clinic, 1525 Clifton Road, Suite 214, Atlanta, Georgia 30322 (Email: Laurence_Sperling{at}emoryhealthcare.org).

With rising obesity, despite low-fat diet recommendations, there is an increased interest in weight loss and alternative dietary approaches for cardiovascular health. Physicians must have an understanding of the literature to better counsel their patients about diets and cardiovascular disease. This review examines several dietary approaches to cardiovascular health and evaluates the available scientific evidence regarding these diets.

Abbreviations and Acronyms   ALA = alpha-linolenic acid   CVD = cardiovascular disease   DASH = Dietary Approach to Stop Hypertension   DHA = docosahexaenoic acid   EPA = eicosapentaenoic acid   GI = glycemic index   GL = glycemic load   HDL = high-density lipoprotein   N3-FA = omega-3 polyunsaturated fatty acids   VLF = very low fat

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