Nutrition Policy

Alcohol
A low to moderate intake of alcohol has been shown to help protect against coronary heart disease. While it is accepted that a low to moderate alcohol consumption can be an enjoyable, positive aspect of social life, there are considerable health and social risks associated with heavy or binge drinking, particularly among young people.

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Antioxidant Supplements
Antioxidants occur naturally in the food supply, for example, vitamin E, beta-carotene and vitamin C. These antioxidants may reduce the likelihood of the cholesterol in the blood being deposited in the artery wall and forming atherosclerotic plaques.

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Calcium
An adequate amount of dietary calcium is associated with lower blood pressures.  High blood pressure is a major risk factor for cardiovascular disease, especially stroke.

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Carbohydrates and Dietary Fibre
Carbohydrates are the major source of energy in the diet. In excess, refined carbohydrates may influence obesity,type 2 diabetes, and other risk factors for cardiovascular disease. Dietary fibre may help in the prevention and management of cardiovascular disease by lowering blood cholesterol and promoting weight loss.

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Coffee and Caffeine
Coffee and caffeine have been associated with heart rhythm disturbances (cardiac arrhythmias), raised blood pressure and raised blood cholesterol.

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Dietary Cholesterol and Eggs
Diets high in cholesterol are often also high in saturated fat. Saturated fat, found mainly in meat and dairy products, is the main cause of raised blood cholesterol levels. Cholesterol in the diet, and eggs in particular, are often perceived as unhealthy for the heart.

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Dietary Patterns
Traditional dietary patterns in certain populations of the Mediterranean and Asia have been associated with low rates of coronary heart disease. Westernisation of these dietary patterns in the past 30 years is associated with increasing rates of coronary heart disease in these populations. The Western diet post-World War Two until the 1960's has been associated with a period of highest recorded coronary heart disease rates in the Western industrialised world. From the 1970's to the 1990's, a change in this dietary pattern compatible with cardiovascular protection has occurred at the same time as a decline in deaths from coronary heart disease, especially in high socioeconomic populations.

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Energy Balance
A positive energy balance over many years leads to excess body fat, which is a risk factor for cardiovascular disease and other chronic diseases, such as type 2 diabetes.

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Fats and Oils
The quantity and type of fat eaten is relevant as it affects blood cholesterol levels, atherosclerosis, and thrombosis. Together these are important risk factors for cardiovascular disease. Fat intake is related to the development of obesity which is also a risk factor for type 2 diabetes and hypertension.

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Fish and Fish Oils
Fish and fish oils are rich sources of certain omega-3 polyunsaturated fats. These fatty acids reduce the risk of cardiovascular disease, probably by improving blood clotting, blood fats, blood pressure and heart rhythm disturbances.

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Folate
The B-vitamins, specifically folate, may have a role in the reduction of an amino acid in the blood, known as homocysteine. High levels of this amino acid are a possible risk factor for cardiovascular disease.

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Fruits and Vegetables
Fruits and vegetables contain a range of nutrients and other beneficial substances, such as fibre, antioxidants and minerals, that are good for general and cardiovascular health.

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Garlic
Garlic has traditionally been considered to be good for health and to help protect against cardiovascular disease. There are several biological mechanisms through which garlic might possibly have a beneficial effect.

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Meat and Poultry
Meat fat is rich in saturated fat, which is a risk factor for cardiovascular disease. People who do not eat meat may have a lower risk of such disease.

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Nuts and Seeds
Nuts and edible seeds are good sources of monounsaturated and polyunsaturated fats. A high intake of monounsaturated and polyunsaturated fats is protective against cariovascular disease.

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Sodium
A high salt (sodium) intake has been linked to high blood pressure, which is an important risk factor for cardiovascular disease, especially stroke.

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Soy and Soy-based Foods
Soy protein decreases blood cholesterol in some people and may be useful as a replacement for animal protein in those at risk of cardiovascular disease.

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