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Alternative Herbal Medicines

Antacids
Papaya and digestive multienzime

Antibiotics and antihistaminicece
Garlic, vitamin C (yes, it is not a joke!) Chicken soup is amazing and antihistamice antibiotic properties. Against infections of all kinds are excellent: vitamin A, pantothenic acid, folic acid.

Antidepressants
Colina, calcium and magnesium, vitamins B1, B6, B12, L-tryptophan and L-phenylalanine.

Antidiarrhoeals
Carrots, nicotinamide and lactobacillus acidophilus yogurt for diarrhea caused by antibiotics.

Antivomitive
Vitamins B1 and B6 can alleviate the nausea felt morning waking, or caused by motion. Nicotinamide and vitamin P can help in the treatment of nausea and dizziness caused by inner ear disorders.

Decongestant
Vitamin A, C, P, garlic and potassium.

Diuretics
Alfalfa and Vitamin B6 acts as a natural diuretic.

Laxatives
Vitamins C, B1, B2, B6 and B12, potassium, acidophilus, alfalfa, bran, water.

Tranquilizers
Choline, vitamins B1, B6, B12, nicotinamide, calcium, magnesium, manganese, zinc, pantothenic acid, inositol and L-tryptophan.

MEDICINAL Destroyers nutrient-LARGE

More than ever, Americans indoapa medicines. Most of them do not realize that doctors - whether prescribed by a doctor or available without prescription - does not give anything without taking something in return, at least in terms of nutrition. In most cases, the drugs inhibit the absorption of nutrients, or affect the ability of cells to use.

Recent studies have shown that the ingredients in the composition of commonly used medicines for colds, allergies and various pain lowers blood levels of vitamin A. And if we consider that vitamin A protects and strengthens the mucous membranes lining the nose, throat and lungs, then realize that a deficiency of this vitamin create an environment conducive to bacterial growth and prolong the disease that the drug actually be a cure.

Aspirin triple the rate of excretion of vitamin C

Aspirin, miracle drugs available to everyone, the most widely used ingredient in analgesics and remedies against virus diseases and sinusitis, is actually a thief of vitamin C. Even a small amount of aspirin can triple the rate of excretion of vitamin C in the body. Also, could result in the appearance of a deficient and vitamin B folic acid, leading to anemia and digestive disorders. Corticosteroids (cortisone, prednisonil), used for the transformation in arthritis, asthma, skin diseases, eye disorders and blood, leading to decreased levels of zinc in the body.

According to a study published in Postgraduate Medical Journal, a large number of people taking barbiturates suffering from hypocalcemia. Laxatives and antacids affect the metabolism of calcium and phosphorus, and destroy any excess laxative administered large amounts of potassium, vitamin A, E, D and K. diuretics, commonly prescribed for hypertension, and antibiotics also lower potassium levels. Here is a list of drugs that induce vitamin deficiencies and vitamins destroyed. Read it carefully prior to taking any medication:

MEDICINAL Vitamin Destroyed

Alcohol (including cough syrups and vitamins A, B1, B2, B15, biotin, choline, nicotinamide, folic acid,
revulsivele containing alcohol) magnesium.
Ammonium chloride (expectorant, syrups Vitamin C
cough, respiratory decongestant)
Antacids (Gelusil, Colgast, Gastrobent, Vitamins A and B complex.
Dicarbocalm, Nicolesti etc.)
Anticoagulants (trombostop, heparin, vitamins A and K
Lasonil)
Antihistamines (Clorfenoxamina, Nilfan Vitamin C
Romergan)
Aspirin (do not forget that drugs vitamins A, B complex, C, calcium, potassium.
analgesics and those used in the treatment of virus diseases contain aspirin)
Barbiturates (Phenobarbital, Seconal, Vitamins A, C, D and folic acid
Nembutal and others)
Caffeine (present in all medicines Vitamin B1, inositol, biotin, potassium, zinc can inhibit
analgesic and energizing) absorb calcium and iron.
Chloramphenicol Vitamin K and nicotinamide
Cholestyramine Vitamins A, D, E, K and potassium
Cimetidine (Tagamet) Vitamin B1
Vitamin K clofibrate
Colchicine Vitamin A, B12 and potassium
Diethyl-stilbestrol Vitamin B6
Diuretics (Diuril, Furosemide, Mannitol) B complex vitamins, potassium, magnesium and zinc.
Fluoride Vitamin C
Glutetimida (Elrodorm, Glimid) folic acid
Indomethacin vitamins B1 and C.
Isoniaza (hydrazide, Isonicid) Vitamin B6
Kanamycin vitamins K and B12
Laxatives, lubricants (mineral oils, Vitamins A, D, E, calcium and phosphorus
Castor oil, Laxatin, Sintolax)
Meprednisone (Betapar) Vitamins B6, C, zinc and potassium
Metotraxat (Antifolan, Amethopterin) folic acid
Nitrofurantoin (Furadantin) folic acid
Oral contraceptives (Brevicon, Enovid, folic acid, vitamins C, B2, B6, B12 and E.
Norinyl, ovral)
Vitamin B6 penicillamine
Penicillin (all forms) B6, K and nicotinamide.
Phenylbutazone (Butazolidin) folic acid
Phenytoin (Dilantin) folic acid and vitamin D
Prednisone B6, D, C, zinc and potassium
Propantelina (Corrigast) Vitamin K
Folic acid, pyrimethamine
Sulphonamides with systemic action (Biseptol, folic acid, vitamins B2 and K
Neoxazol etc.).
Sulphonamides Vitamins and local K-acting steroids, B12, folic acid
(Esfogel, Flumetazona etc.)
Tetracyclines Vitamin K, calcium, magnesium and iron
Tobacco Vitamins C, B1, folic acid and calcium
Trifluoperazin (Triphtazin) Vitamin B12
Folic Acid Triamterina

Carcinogenicity of food 4

Excess protein food

Prn favors the disease cancer following mechanisms: increased availability of amines, which coupled with nitrite form carcinogenic nitrosamines, increased consumption of fatty meat ration involves simultaneously increase, as both meat fats are associated with the visible component, but invisible (representing up to 35% the nutritional value of meat) - excess fat in malignant indirect role previously mentioned, provides animal protein tryptophan, which favors the carcinogenic action through its metabolites. The action of intestinal microbial flora on the high availability of amino acids increases the number of food produced with carcinogenic action on the colon, with high-fat diet, excess protein encourages the growth of anaerobic microbial flora developing products related to carcinogens. Do not forget that the thermal treatment processes sometimes form preteinelor pyrolysis products of tryptophan (Trp-P-1 and Trp-P-2) with proven experience carcinogenic properties [2].
His statistics showed that the number of cancer cases in workers in the meat industry is higher than the average of cases in the whole population.

Alcohol

Intervene directly in setting the cancer disease through profound nutritional imbalances that train (there's a deficiency of vitamins and minerals especially role in anticancer protection) by facilitating solvent transport through cell membranes carcinogens by irritant to the tissues. It is possible, however, the coexistence of carcinogens from industrial raw materials or processing.


Fiber Deficiency

Fiber components of plants that are not subject to digestion in the small intestine. Some of them can be degraded in the large intestine. Eaten in small quantities favors colon cancer. He noted that the number of colon cancer in industrialized countries compared to the number of developing countries is much higher. The explanation should be given more marked in part by consumption of dietary fiber in less industrialized countries. It appears that increased fiber intake may actually limit indirect carcinogenic action of other nutrients.
The mechanisms by which low dietary fiber intake promotes colonic cancer are multiple: reduced rate of intestinal transit, increase the share of anaerobic microbial flora, reduce fecal loss of fat and protein. Intestinal transit rate is lower in those with low consumption of dietary fiber, because they occur in increasing fecal volume and intestinal receptor stimulation, resulting in stimulation of fecal evacuation. As transit is slowed, the more contact between carcinogens and the intestinal wall is extended, increasing the risk of malignant degeneration initiation.

Reducing dietary fiber intake in animal fats and proteins favorarea stimulate the creation of a higher density of intestinal anaerobic bacteria in aerobic damage. As mentioned before, increasing the ratio of anaerobic / aerobic favors intestinal malignancy. On the other hand, decreased intake of cellulose products decreases acidity favoring the development of intestinal microbial flora involved in the metabolism of bile acids produced carcinogens.
Reducing consumption of dietary fiber increases the availability of bile acids for intestinal microbial flora (bile acids are not absorbed by the cellulosic substrate and remove the faeces), which can turn them in certain conditions or procancerigene carcinogens. It also was a reduction in fecal excretion of fat and nitrogenous substances, which indirectly promotes the malignant process.

Deficiencies of certain micronutrients

Mechanisms favors carcinogenesis process variables. Thus, iodine deficiency facilitates thyroid cancer, and vitamin B2 deficiency of mouth cancer, larynx and esophagus. Also, vitamin A deficiency promotes formation of gastric cancer, liver cancer pyridoxine deficiency etc..

Carcinogenicity of food 2

Chemical contaminants are very varied in structure and origin, not intentionally added to food. Some of them show carcinogenic properties (eg vinyl chloride, pesticides, mycotoxins, etc.)..

    * Vinyl chloride is used in manufacturing plastics industry. Polyvinyl chloride films are used for food packaging. In the manufacture of polyvinyl chloride plastic material results in a certain amount of molecules remains the basis of polyvinyl chloride (monomer). But they can migrate from packaging into food peliclula. In terms of the content of polyvinyl chloride monomer does not exceed 20ppm is considered that the risk of food contamination is negligible and does not contraindicate use of this material for packaging food. If accepted standards are exceeded considerably liver tumors appear
    * Pesticides, employed in agriculture, can be ingested as food residues from one day to plant crops. They are potentially carcinogenic. Some evidence of carcinogenic pesticides mentioned: 2-acetilmetilfluren, methoxychlor, 3-amino-1, 2, 4-triazole, maleic hydrazide, thiourea, tiouracilul, tioacetamina. They were taken out of agricultural practice. Also, lindane is considered a carcinogenic compound. At present, although it is estimated that organochlorine insecticides have low procancerigena action, however, considering the fact that they are stored in adipose tissue and is metabolized slowly, they represent a potential carcinogenic hazard to humans if it reaches abnormal concentrations.
    * Mycotoxins are produced by metabolism of the fungi that commonly contaminate food. Some of them (especially aflatoxins) are proving to be especially certain carcinogens in the liver and stomach.


Polycyclic aromatic hydrocarbons (PAHs)

Arise from incomplete combustion of solid or liquid. They have been identified in numerous food (smoked or roasted meat, bread, vegetables, fruits, margarine, vegetable oils, coffee, alcoholic beverages). Highest concentrations were found in smoked products, intense roasted (coffee, coffee substitutes) and, in general, the foods that have undergone heat treatment higher than 350C.
Among polycyclic aromatic hydrocarbons highest carcinogenic potential it has 3-4 benzpirenul. It is used as an indicator of food pollution with PAH.
Traces of PAH in food would not be an appreciable risk for malignant tumors installation.
Mention the association with alcohol foods rich in PAH carcinogens favors penetration by the digestive mucosa.


Natural carcinogens in food

    * Cicazina is a substance isolated from the bread fruit tree. Under the action of bacterial enzymes in the intestine is converted into carcinogenic precursors.
    * Pirolizidinici alkaloids, derived from plant species Senecio, Crotalaria and Heliotropium are considered potential food-induced malignizarii people.
    * Sinigrinina glycosides present in horseradish and mustard, can be transformed into alchilizotiocianat shown to be carcinogenic action. It is estimated that the malignant influence of natural substances are carcinogenic at high concentrations of their exercise. Thus, experimental studies made with cysteine ​​(amino acid present naturally in some foods) showed that at concentrations of 10-1 appear to be carcinogenic, but absent changes in concentrations of 10-2 - 10-3. A similar behavior is recorded in the case of arginine and valine.
    * Caffeine, although it proved to be carcinogenic in vitro, in vivo has not yet shown the same consequences. While bearing in mind that the experimental results and easily crosses the placenta with a tendency to accumulate fetal, pregnant women are recommended to decrease consumption of coffee. Its use should be limited and light carcinogens resulting from the roasting process (polycyclic aromatic hydrocarbons, pyrolysis of proteins, fats and carbohydrates). Several authors consider that the proportion of pancreatic cancer potentially attributable to coffee consumption is over 50% [2].

Carcinogenicity of food

Cancerous disease appears under combined action of various endogenous factors (age, sex, genetic factors, medical history, etc..) And environmental factors. Environmental factors in the occurrence rate of 60-90% neoplasmelor.In within their diet seems to have a crucial role in the emergence and evolution of malignant tumors. It is estimated that over 50% of cancer cases in women and third in men was due to nutritional factors. The role of nutrition in malignant tumors is determined by the largest amount of risk factors introduced into the body via the digestive compared with other ways of penetrating (skin and lungs).
Characteristic is that these foods are consumed throughout life, exposing the body as long contact with carcinogens. However, even in small doses ingested, can become harmful, because it accumulates carcinogenic action, malignant effect can occur after a period of several years.

Dietary factors directly involved in malignant tumors

Chemicals present in food and directly involved in malignant tumors are: food additives (colorants, flavoring, etc..) Food contaminants (pesticides, insecticides, vinyl chloride, etc..), From environmental pollutants (especially aromatic hydrocarbons polycyclic) and carcinogens naturally present in food. In the last two categories of substances included nitrosamines, considered to be the largest group of carcinogens
Most of the chemicals involved in the malignant process, are actually really precancerigene being unable to initiate malignant degeneration in their original form. It was only after their activation in the liver, but also in other organs, are able to intervene in the initiation of cancer disease.
A narrower category of carcinogens does not require metabolic activation or formed spontaneously by neenzimatica, highly reactive decomposition product.
Explain the need for metabolic activation of tissue specificity of carcinogens produced, which appears to be about location precarcinogenilor activating enzyme systems. Essential moment of malignant degeneration is the interaction by chemical carcinogens activated cellular factors involved in cell replication that such a disturbance.

If repressive phenomena are ineffective, the cell begins to multiply uncontrollably entering a phase of irreversible development.
Food additives are chemicals added to food to improve or maintain their nutritional value (eg, antiseptics, preservatives and antioxidants) to make them more palatable (eg, flavoring) to make them more attractive to consumers (eg . dyes) or to improve technological processes (eg emulsifiers).
Of the antiseptics used in food industry, dietilpirocarbonatul was used as a preservative for fruit juices, wine and beer, but that show carcinogenic effects, was banned.
To increase efficiency in meat animals in some countries is given hormone estrogen which is found in meat consumption. Diethylstilbestrol, estrogen currently used in industrialized countries livestock is suspected to exert carcinogenic effects.
Given the risk of degeneration by using additives, international orientation is that their use of chemicals to make the principle admitted behind the existing toxicological examinations. Depending on the results obtained are established acceptable daily intake.

Heart disease and cancer: is garlic the answer? 3

It seems that it may reduce blood pressure through two possible mechanisms: neutralization of toxic substances from the intestines, or acting like a vasodilator. F.G. Piotrousky University of Vienna, noted that a percentage of 40% of its hypertensive patients blood pressure dropped after they were given to eat garlic. It was also shown that garlic is effective in reducing cholesterol and excess blood glucose (blood sugar rival cholesterol as a causative factor of atherosclerosis and myocardial infarction).


It is recommended for neck pain, raguseli, and tonsillitis. Also for chronic bronchitis, pneumonia, asthma, tuberculosis and other respiratory diseases. A first source of selenium, a powerful antioxidant that slows the aging process and protects the body against environmental pollution. Selenium protects against the ravages of aging, especially free radicals found in dissolving fat deposits (fat).

Selenium works with vitamin E to neutralize free radicals liberi.Aceasta garlic protects against damage to cell membranes not only vital but other materials in our bodies especially over genetic material. Garlic is a very high concentration of antioxidants that stabilize blood pressure (using raw garlic in salads is one of the best methods for hypertension). Improves blood flow, boost immunity and gives strength and vitality tineresca force.

Garlic juice is used for warts, corns, skin blemishes and dermatomycosis. Being a good disinfectant is used externally, it acts as a natural penicillin.

Precautions:
For those who suffer from low blood pressure - they should not use garlic.

Heart disease and cancer: is garlic the answer? 2

The other papers presented at the same conference, researchers have noted that the study shows a link between garlic consumption and reduced risk of stomach and colorectal cancers. In terms of lung cancers, breast and prostate, there are too few human studies to draw definitive conclusions. Experts at the University of North Carolina analyzed five population studies that have used garlic supplements and concluded that they, unlike the garlic consumed in food as such, does not seem to have protective effect against cancer. Preparation of garlic appears to play an important role in terms of its effectiveness. When raw garlic crushed or chopped estrus, its components are transformed into active ingredients, the protective effect. Dr. Milner advises us chopped garlic and let it sit at least 10 minutes before eating to allow the activation of protective compounds before heat to stop cooking process.


For how much garlic is needed to be protected against cancer?

Recent studies have revealed no direct link between cancer risk and the amount of garlic consumed, more experts believe that there is no need to eat garlic every day to enjoy its anticancer properties. In general, protection is achieved with a consumption of 5-18 g of raw or cooked garlic per week. Consuming an amount exceeding 20 g (6 cloves) per day may increase risk of stomach bleeding. Garlic is a very studied and its possible effects on the heart. Some studies show that it can lower cholesterol by 5-10% and appears to inhibit the reactions that convert LDL-cholesterol in its most harmful. It was also found that garlic lowers blood cells tend to form unwanted clots.


Some population studies showing that people who eat more garlic suffer less cancer and heart disease have not adjusted according to the results and effects of consumption of vegetables by study subjects. Specialists of the American Institute of Cancer Research points out that one of the most important steps you can do to reduce cancer risk is to adopt a diet based on plant foods, which include a greater variety of greens cit.

Garlic contains potassium, phosphorus, an impressive amount of vitamin B and C, calcium and protein. In Europe it is considered a valuable medicine. In countries of the former Soviet Union is called "Russian penicillin." In America he is completely ignored. Despite his poor spread in North America, garlic has certain qualities very surprising.

Principles of nutrition think

Cholesterol

Cholesterol intake increases the serum total cholesterol and LDL cholesterol, but in a smaller percentage than saturated fatty acids. An increase by 25 mg cholesterol diet leads to increased serum cholesterol by only 1 mg%. It is recommended, however, cholesterol lowering food in 300mg/zi (reducing to the exclusion of eating eggs, lard, bacon, shellfish, milk, pork, eggs, viscera).
Other dietary factors involved in the process of atherosclerosis are: alcohol, vitamins, minerals, coffee.


Alcohol

Excessive alcohol consumption increases trigliceridel and HDL fractions 2 and 3 Col [12].
Moderate alcohol consumption (especially red wine) reduces blood pressure, LDL cholesterol, increases HDL cholesterol and reduce clotting factors. With moderate alcohol consumption means consumption of 10-30 grams of pure alcohol (ethanol) per day. Knowing alcohol content of different drinks can calculate the quantities permitted in each of them (pure alcohol content is 40-50% for brandy, vodka, 40%, 6-12% for beer, wine 10-12% ). There are numerous studies showing that coronary mortality in moderate drinkers is 20% lower than nebautori. Also a study in the area of ​​Oakland (USA) on a seven-year period show that cardiovascular protection to consumers of wine is 30-40% superior to that of consumers of alcoholic drinks.
In a healthy lifestyle is accepted (not recommended), 1-2 glasses of wine or beer a day of strength or 50ml per day. It should be mentioned here special qualities of red wine rich in polyphenols and resveratrol, an antifungal compound found in grape skin, with marked antioxidant properties. The French, who are large consumers of red wine, have very low cardiovascular mortality, probably due to this fact.

Principles of nutrition 2

Lipids

Should represent 30% of daily caloric intake, a healthy diet requiring a percentage of 10% is represented by saturated fatty acids, polyunsaturated fatty acids 10% and 10% monounsaturated fatty acids.

Saturated fatty acids (SFA) - increase serum cholesterol with all its subfractiunile. Most of them are atherogenic myristic acid, lauric acid and palmitic acid.
Myristic acid is found in large quantities in butter, coconut and palm oil, lauric acid found in palm oil and coconut while palmitic acid is generally found in animal products. Their excessive consumption is correlated with progression of atherosclerosis. In people who have restricted products rich in saturated fatty acids, there was stabilization of atherosclerosis lesions.

Polyunsaturated fatty acids (PUFA) - are divided into omega 6 and omega 3.

Omega-6 PUFA is mainly represented by linoleic acid. Major source of these acids found in vegetable oils (corn oil, sunflower, peanut, walnut). Increased intake of omega-6 PUFA in the diet lowers LDL cholesterol and increase HDL cholesterol. Still to lower cholesterol, eliminate SFA is two times more effective than increasing intake of omega-6 PUFA [5].
Omega-3 polyunsaturated fatty acids represented mainly eicosapentaenoic and docosahexaenoic acid, found in large quantities in oily fish, blue fish, mackerel, herring, sardines. It seems that they have remarkable properties antiatherogenous, not only by acting on total serum cholesterol, but the level of triglycerides. Their effect is both dose dependent (with both source and thus is more concentrated dose is higher, so the effect is stronger), and type of dyslipidemia (greater effect in type IIb, III, IV, V) in which increased triglyceride levels. Omega-3 fatty acids also occur in other parts of the process of atherosclerosis. They are precursors of prostaglandins involved in blood clotting, which is highlighted in populations with high consumption of omega 3 (and therefore with a lower incidence of cardiovascular diseases), such as the Eskimo population, which has an increased bleeding.
As a conclusion, recommends an omega-3 fatty acid consumption of about 1.5 ounces per week (corresponding to consumption of foods rich in these acids 2-3 times per week).

Monounsaturated fatty acids - are divided into two forms: cis form and trans form.
Form cis-monounsaturated fatty acids (MUFA) - represented mainly oleic acid. They are found mainly in olive oil, peanut, partially hydrogenated soybean. A MUFA-rich diet lowers serum cholesterol and triglycerides, HDL cholesterol effect depends on the total fat content of that diet. When fat and MUFA intake is high (if the Mediterranean diet), HDL cholesterol did not change or increase slightly. If a diet low in fat (less than 30% fat), HDL cholesterol decreases. However, although a diet rich in MUFA can be effective in lowering cholesterol, it should be used with caution because the high caloric density of lipids, which may cause weight gain (it should be noted that the Mediterranean diet is rich in fruits and vegetables).

Trans monounsaturated fatty acids as occur in the hydrogenation process, widely used in food industry to solidify vegetable oils (eg margarine). As margarine is consistently louder even as the percentage of trans fatty acids is higher. Trans fatty acids are also found in commercial baked goods (especially cookies), in animal products and in smaller amounts in butter and milk fat.
Although in the early '60s is considered as saturated fatty acids increase serum cholesterol in a greater extent than trans fatty acids, thus recommending against consumption of margarine in butter, more recent studies (Katana & Mensink 1995) [6] have shown the opposite . These studies show that increased consumption of saturated fatty acids increase LDL cholesterol without affecting HDL cholesterol, while increasing consumption of trans fatty acids increase LDL cholesterol as HDL cholesterol and decreases, and thus greater atherogenic. Producing companies have realized lately margarine products that are extracted form trans fatty acids (margarine semisolid and liquid), but still prevalent pastries hydrogenated vegetable fats.
Summarizing, it reduced its intense solidified margarine, commercial baked products, fatty meat, butter and cream should be eaten in moderation.

Diet therapy in cardiovascular disease

Diet in cardiovascular diseases

 
Cardiovascular diseases kill more people in one year than the next seven causes of death collected (American Heart Association, 1997). Ischemic heart disease is the most common cause of mortality from all cardiovascular diseases, 50% of deaths being cardiac outcome. It is considered as one of nine women and one in six men aged between 45-64 years suffer from heart disease. After 65 years, one of three women and one in eight men are affected.
In terms of myocardial infarction it is the leading cause of mortality in general, Romania being an exception. Cardiovascular mortality increases with age and breed, the breed negra highest, followed by whites, being placed last in Asians and Hispanics.
We still try to offer some principles of nutrition in major cardiovascular disease, knowing the fact that countries that have imposed a change in lifestyle of the population (especially in food) have obtained good results in the prevalence of cardiovascular diseases.

Atherosclerosis Diet

Atherosclerosis is the main cause of chronic ischemic heart disease. Disease is a slow, progressive, which begins in childhood and evolves over several decades. This process involves structural and compositional changes within the large arteries intimate membrane, leading in time to myocardial infarction, stroke or gangrene in the extremities. The arteries most commonly affected are: abdominal aorta, coronary and cerebral arteries. Lesions developed at these levels are the result of several processes:
- Proliferation of smooth muscle cells, macrophages and lymphocytes;
- The formation of smooth muscle cells linked in a matrix of connection;
- Accumulation of fat and cholesterol in this matrix [1].
Deposits of fat with cellular degradation products, calcium and fibrin called plaque. This board is formed in response to vascular endothelial injuries. Among the factors that may cause endothelial injury can be mentioned: high cholesterol, small dense LDL, hypertension, smoking, diabetes, obesity, homocysteine, diets high in cholesterol or saturated fat ..
There are five phases of atherogenesis. Phase 1 is asymptomatic and often seen in young people under 30 years, consisting of lipid accumulation in macrophages and smooth muscle cells. It can stop here or move on to phase 2, characterized by the formation of a plate containing lipid-rich, rupture-prone. The characteristic phase two of this instability can occur by advancing phase 3, phase of acute complications, with rupture and thrombus formation nonocluzivi, or to phase 4, occlusive thrombus formation, phase expressed clinically by myocardial infarction or sudden death. Phase 5, fibrotic or occlusive phase, has the same clinical manifestations.
Factors influencing the risk of a more early stage, can prevent acute clinical manifestations. After training, is developing plaque that is neither linear nor predictable artery lesions can appear even considered "normal" in a few months before angiography [2].
The factors that cause atherosclerosis are not yet fully known, but in terms of their influence by diet and are divided into factors dietoinfluentabili dietoneinfluentabili factors [3].
Dietoneinfluentabili factors are: increasing the concentration of procoagulants factors, increased homocysteine, various inflammatory disease pressure, low water hardness. Dietoinfluentabili factors, most important in terms of the possibilities of prevention are: hypertension, dyslipidemia, obesity, diabetes mellitus, hyperinsulinemia, excessive alcohol consumption (= 60 g alcohol / day).
The main objective of the diet in atherosclerosis is the removal or mitigation of potential atherogenic risk factors dietoinfluentabili.

Principles of nutrition

The diet will be:

    * Normocaloric or calorie in a situation where the patient is overweight or obese, weight normalization is an essential component of the treatment.
    * Hipolipidic normolipidic with limited or animal fats in favor of vegetable origin.
    * Cholesterol with a cholesterol intake below 300 mg daily.
    * Normoglucidic, with preference for slow absorption of carbohydrates over the concentrated and rapid absorption (it will take into account the existence or otherwise of the association of diabetes mellitus).
    * Normoproteic.
    * Normosodat or salt restriction to the value of blood pressure.


Scheme should take into account the presence of specific physiological states (pregnancy, lactation, intense physical demand occupations), the coexistence of other diseases. Menus must be individualized according to food preferences, to avoid monotony, create a sense of punishment (since it is a diet a la longue)
Meals will be broken down into three main meals and two snacks, administration of smaller quantities of food producing insulinemia increases less with lower lipemic response (LDL cholesterol).
Regarding gastrotehniei, will avoid fried foods, rantasurile, canned foods, the addition of excess salt. It will prefer cooking, baking, stifled. Will be consumed as many vegetables. Oils will be added at the end of cooking nutrition, to keep all the nutritional qualities.
We still try to detail each of the dietary factors involved in the process of atherosclerosis.


Protein

They represent 12-13% of daily caloric intake. Preference will be given vegetable proteins from those animals and bring additional fat. Special attention should be paid to the properties of casein and lactalbumin marked hypercholesterolemia, especially in dairy products, meat and the less trivial the egg. Also mention here the special properties of soy protein, a product of a sad connotation in our country, but very popular in America and Asia. Soy is a potent cholesterol, even in case of adding cholesterol to the diet. Consumed in quantities exceeding 50 grams per day, it seems that soy helps prevent cancer disease (Asians have the lowest incidence of cancer). Due to its structure and taste of meat is very similar to her recommended daily consumption.


Carbohydrates

It will consume at the rate of 55-60% of daily caloric intake. It prefers carbohydrates from natural sources, complex carbohydrates (starch reduces circulating lipids). It is recommended for daily consumption of cereals and legumes, low glycemic index, which greatly increases insulinemia (hyperinsulinemia is the atherogenic risk factor). Sugar and sugar products will represent more than 5% from carbohydrates, which are carbohydrate sources "empty" without other nutrients, but instead a strong hiperlipemianta action.
Fiber should be consumed in quantity of 30-35gr per day from fruits, vegetables, whole grains. Soluble dietary fibers are preferred, to form "gels" in the gut, thereby reducing the absorption rate of nutrients and also extend the time for gastric emptying, reducing postprandial glucose. Provide soluble dietary fiber consumption decreased serum total cholesterol and LDL cholesterol. Media decrease LDL cholesterol was 14% for those with hypercholesterolemia and 10% for those with normal cholesterol food in case of adding soluble fiber to a cholesterol-lowering diet [4].
Act mechanisms by which these fibers are:
- Binding bile acids, thus requiring replacement of cholesterol and lowering serum cholesterol.
- Under the influence of intestinal bacteria ferment them, generating acetate, propionate, butyrate, produced that inhibit cholesterol synthesis [1].
Regarding the insoluble dietary fibers such as cellulose and lignin, they do not influence serum cholesterol levels, maintaining only a normal bowel movement.
Therefore recommended consumption of 30-35 g dietary fiber per day, of which approximately 6-10 g soluble dietary fiber, easy thing to do in terms of service of 4-5 servings of fruits and vegetables per day and 5-6 servings of grain products.