About this Research Topic
Inflammation is linked to the development and progression of various diseases, especially cardiovascular and cerebrovascular diseases, as it can cause damage to the endothelial cells lining blood vessels and increase the risk of plaque formation, which can lead to heart attacks, strokes, and other complications. Nutritional therapy plays a critical role in the prevention and treatment of cardiovascular and cerebrovascular diseases, which are associated with chronic systemic inflammation in the human body. Some of the key dietary components that have been shown to have anti-inflammatory effects include omega-3 fatty acids, antioxidants, fiber, and plant-based foods. In addition to dietary interventions, it is important to maintain a healthy weight, exercise regularly, and avoid smoking and excessive alcohol consumption, as these lifestyle factors can also contribute to inflammation and increase the risk of cardiovascular and cerebrovascular diseases.
As people's awareness of healthy eating has increased, numerous novel dietary quality evaluation indexes have emerged. Dietary inflammatory index (DII) is a novel index used to evaluate the impact of diet on chronic inflammation. Based on a variety of nutrients, foods, and beverages, the index calculates the overall inflammatory potential of the diet based on its pro- or anti-inflammatory effects. The healthy eating index (HEI) is an index developed by the US Department of Agriculture to assess the overall quality of a person's diet. It measures how well a diet aligns with the Dietary Guidelines for Americans, which provide recommendations for a healthy diet. Lipid accumulation product (LAP), a novel anthropometric index that has been proposed as a marker of lipid accumulation in non-adipose tissue, is calculated based on waist circumference and fasting triglycerides. These novel nutritional measurements have been found to be useful tools for assessing the risk of metabolic disorders, such as insulin resistance, metabolic syndrome, cardiovascular diseases, and cerebrovascular diseases. Nevertheless, the association between these novel nutritional measurements and various diseases still needs to be further explored.
The present Research Topic aims to add knowledge to roles of nutritional control of inflammation and improving dietary quality in the prevention and treatment of cardiovascular and cerebrovascular diseases. And we would also like to update recent advances and evidence of novel nutritional measurements in the diagnosis, management, treatment, and prognosis of cardiovascular and cerebrovascular Diseases.
1) The role of diet-derived inflammation in the development of cardiovascular and cerebrovascular diseases.
2) The relationship between nutrition and inflammation, including the impact of dietary components on inflammation.
3) The role of different nutrients, such as omega-3 fatty acids, fiber, and antioxidants, in the prevention and treatment of cardiovascular and cerebrovascular diseases.
4) The impact of specific dietary patterns, such as the Mediterranean diet or the Dietary Approaches to Stop Hypertension (DASH), on inflammation and cardiovascular and cerebrovascular diseases.
5) The potential use of nutritional interventions, such as dietary supplements or functional foods, in the prevention and treatment of cardiovascular and cerebrovascular diseases.
6) Diagnostic and prognostic value of novel nutritional indices in cardiovascular and cerebrovascular diseases.
7) The impact of lifestyle factors, such as physical activity and smoking, on inflammation and cardiovascular and cerebrovascular diseases.
8) The role of gut microbiota in inflammation and cardiovascular and cerebrovascular diseases and the impact of diet on gut microbiota composition.
9) The potential mechanisms underlying the anti-inflammatory effects of specific dietary components and their impact on cardiovascular and cerebrovascular diseases.
As people's awareness of healthy eating has increased, numerous novel dietary quality evaluation indexes have emerged. Dietary inflammatory index (DII) is a novel index used to evaluate the impact of diet on chronic inflammation. Based on a variety of nutrients, foods, and beverages, the index calculates the overall inflammatory potential of the diet based on its pro- or anti-inflammatory effects. The healthy eating index (HEI) is an index developed by the US Department of Agriculture to assess the overall quality of a person's diet. It measures how well a diet aligns with the Dietary Guidelines for Americans, which provide recommendations for a healthy diet. Lipid accumulation product (LAP), a novel anthropometric index that has been proposed as a marker of lipid accumulation in non-adipose tissue, is calculated based on waist circumference and fasting triglycerides. These novel nutritional measurements have been found to be useful tools for assessing the risk of metabolic disorders, such as insulin resistance, metabolic syndrome, cardiovascular diseases, and cerebrovascular diseases. Nevertheless, the association between these novel nutritional measurements and various diseases still needs to be further explored.
The present Research Topic aims to add knowledge to roles of nutritional control of inflammation and improving dietary quality in the prevention and treatment of cardiovascular and cerebrovascular diseases. And we would also like to update recent advances and evidence of novel nutritional measurements in the diagnosis, management, treatment, and prognosis of cardiovascular and cerebrovascular Diseases.
1) The role of diet-derived inflammation in the development of cardiovascular and cerebrovascular diseases.
2) The relationship between nutrition and inflammation, including the impact of dietary components on inflammation.
3) The role of different nutrients, such as omega-3 fatty acids, fiber, and antioxidants, in the prevention and treatment of cardiovascular and cerebrovascular diseases.
4) The impact of specific dietary patterns, such as the Mediterranean diet or the Dietary Approaches to Stop Hypertension (DASH), on inflammation and cardiovascular and cerebrovascular diseases.
5) The potential use of nutritional interventions, such as dietary supplements or functional foods, in the prevention and treatment of cardiovascular and cerebrovascular diseases.
6) Diagnostic and prognostic value of novel nutritional indices in cardiovascular and cerebrovascular diseases.
7) The impact of lifestyle factors, such as physical activity and smoking, on inflammation and cardiovascular and cerebrovascular diseases.
8) The role of gut microbiota in inflammation and cardiovascular and cerebrovascular diseases and the impact of diet on gut microbiota composition.
9) The potential mechanisms underlying the anti-inflammatory effects of specific dietary components and their impact on cardiovascular and cerebrovascular diseases.
Keywords: Cardiovascular, Cerebrovascular Diseases, lifestyle factor
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