The influence of the lipids of the diet on aterosclerose

Abstract

The atherosclerotic disease is pointed as the first death cause in the world, being responsible for acute myocardial infarction and stroke besides acting synergically on the development of diseases like systemic arterial hypertension (SAH) and diabetes mellitus (DM). The main factors involved in its development are the cholesterol and the plasmatic lipid in high concentrations. The low-density lipoprotein (LDL) is the largest reserve of cholesterol in human plasma, representing from 60% to 70% of the whole plasmatic cholesterol. Studies have demonstrated a positive association between the ingestion of saturated fat and the increase of cardiovascular events, as well as a negative association of them, with the ingestion of unsaturated fats. Considering the impact of the disease and its implications on the world population, the objective of this study was, through a bibliographical revision, to collect in a precisely way some studies and information about how diet lipids relate with such event. It was demonstrated that the diet can act by good or bad means, depending on the type and the amount of ingested lipid. Abalanced and healthy diet, with increase of unsaturated fats and decrease of saturated fats is beneficial not only for prevention and treatment of the arteriosclerosis, but also to prevent and control other associated risk factors such as the SAH and the DM.