Nutrient Correction of Cardiovascular Diseases: A Modern View of the Role of Dietary Factors in Their Prevention and Complex Treatment (Literature Review)

Abstract

Introduction. Cardiovascular diseases remain the leading cause of mortality, disability, and premature loss of working capacity worldwide. Nutrition is one of the major modifiable cardiovascular risk factors, as dietary habits directly influence lipid and carbohydrate metabolism, endothelial function, blood pressure regulation, systemic inflammation, and oxidative stress. Excessive intake of salt, saturated fats, trans fats, refined carbohydrates, and ultra-processed foods contributes to dyslipidemia, arterial hypertension, obesity, insulin resistance, and atherosclerosis.