Diet and myocardial infarction: A case-control study in the population of Belgrade

Introduction Several studies have aimed to determine the components of diet that have the highest influence on the risk of cardiovascular diseases (CVDs). Increased consumption of fruits and vegetables reduces the risk of coronary heart diseases (CHDs) because fruits and vegetables contain protective constituents such as potassium, foliate, vitamins, fibre, and other phenolic compounds.[ 1,2] Consumption of fish also reduces the risk of myocardial infarction (MI) because of the protective effects of omega-3 fatty acids present in the fish. [3,4] Wholegrain foods also exert cardio protective effects; however, the exact mechanism of action is unclear. Nutrients and phyto chemicals such as complex carbohydrates, dietary fibre, minerals, vitamins, antioxidants and phytoestrogens may be important.[5] Meat, especially red and processed meat, is associated with an increased risk of CHDs.[6,7] Dairy fats contribute to the risk of CHDs primarily by increasing saturated fat intake, which increases plasma cholesterol[8].